Dinner

Cream of Wild Mushroom Soup

with Tarragon & Garlic Fritter

Warm Salad of Grilled Goats Cheese

crispy Chorizo and Balsamic Vinegar

Beetroot Cured Gravadlax

with Crab salad , lemon & herb dressing

 

 

Roasted Breast of Chicken

with fondant potato, creamed Leek and a mustard cream

Pan Fried Salmon

creamed Potato, Asparagus and a Crab veloute

Roast Welsh Sirloin Steak

Tomatoes, Mushrooms and hand cut chipped Potatoes

 

Light Lemon Cheesecake
with marinated Raspberries

Individual Bread & Butter Pudding
Marmalade ice- cream

Selection of Celtic Cheeses
Tomato Chutney & Walnut bread

 

 

 

Coffee and Mints

Vegetarian Selector for starter & main courses

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Lunchtime Buffet Menus

Finger Buffet

Selection of freshly cut sandwiches

Mini Toad in the hole

Cheese & Garlic Turkey Fritters

Mini savoury Brioche (red pepper, smoked Trout & Duck mousse)

Lime, Chicken & Coriander Brochettes

Smoked Salmon Blinis with Herb Mayonnaise

Mini Ciabatta Pizza's with Tomato & Mozzarella

to finish

Dessert of the day

Tea & coffee / Orange Juice

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