Main Menu (Sample)

Starters

Salmon & pastry......Smoked salmon and puff pastry roulades with dill cream sauce.
Oriental tuna quenelles......With sweet chilli sauce, pak choi and piquant cucumber salad.
Mediterranean salad......Marinaded roasted vegetables with feta cheese on salad.
Artichoke fond......With goat's cheese (Or chestnut), caramelised onion and tarragon sauce.
Game vol au vent......Game, bacon and mushrooms in pastry with and a rich port wine jus.
Duck liver......Pan fried with bacon and shallot on fried brioche with Madeira jus.
 

Main courses

 (With seasonal vegetables and potatoes as appropriate.)

*) Wild roe deer loin fillet......With red cabbage, red wine poached pear and Marsala jus.
Calves liver......With peach, onion, ham and sherry jus.
*) Fillet of beef......With Bordelaise sauce.
Cornfed chicken supreme......With oyster mushrooms and white wine jus.
Plaice......Simply pan fried with herb butter.
*) Monkfish......Baked with tomato, olive and basil.
Cod & salmon......Beaked with a tomato & herb crust on a bed leeks and parsley cream sauce. 
Mushroom risotto......With fresh herbs, Parmesan and pesto. (Salad & bread.)
Nasi Rames......Indonesian style banana fritter, steamed bun and aubergine chilli.
...........................(Coconut & turmeric rice, cucumber salad and red onion crackers.)

Desserts

Rhubarb crumble......With morello cherries, oats crust and crème fraiche.
Pan fried pineapple.....With rum, coconut cream sauce and lemon sorbet.
Mulled wine poached pear......With mulled wine syrup and creme fraiche.
Bread & butter pudding......Studded with dried fruits and served with custard.
Chocolate, orange & vanilla panna cotta......With raspberries & biscotti.
Lemon sponge pudding......With lemon curd,  sorbet and summer fruit compote.