MAIN COURSE OPTIONS
Wild boar sausages served with red wine and shallot sauce
‘Catalan’ Chicken, Chorizo and White beans cooked in a rich smoked
paprika and tomato sauce
Thai lamb curry with lime leaves, Thai ginger, lemon grass and chilli
Szechuan Chicken stir-fried with garlic, chilli, ginger and coriander
Aubergine ‘Parmigiana’ topped with Grated Parmesan and Buffalo Mozzarella
(V)
Spinach and ricotta tortellini tossed in a sage butter and truffle fondue (V)
Wild Mushroom stroganoff finished with paprika cream, gherkins and brandy (V)
SIDE DISHES
Buttered new potatoes with parsley
Cous cous with roasted vegetables, lemon olive oil
Pilau rice
Mashed potato with chives
Char-grilled Mediterranean vegetables with aged balsamic vinegar
Crisp green leaf salad with a classic French dressing
Romano tomato, shallot and basil salad with balsamic dressing
Caesar salad with parmesan shavings and foccacia croutons
PUDDINGS
Bramley apple crumble served with thick pouring cream
Sticky chocolate pudding served with hot chocolate sauce
White chocolate and raspberry tart with passion fruit sauce
Lemon and vanilla cheesecake with blueberry compote