Served with lemon, onion, capers and brown bread and butter
Roast Onion Tart topped with Goats Cheese
French Onion Soup topped with a Gruyere Crustade
New England Clam Chowder
Fillet of beef spread with a mushroom pate wrapped in puff pastry served with a red wine sauce.
Roasted Rack of Lamb
Served with caramelised onions and a Madeira sauce
Roast Loin of Pork
Stuffed with Leaf Spinnach and Apricodes, served with a Pink Peppercorn and Armagnac Sauce.
Salmon en Croute
Served with a lemon and herb cream
Marmalade Bread and Butter Pudding
Served with a Drambuie Cream
Chocolate Amaretto Torte
Warm Berries cooked with Grand Marnier
served with a Vanilla Ice Cream.