Plated Dinner Menus

STARTERS
Salad of Wood Pigeon, Whole Orange Puree, Caramelised Pistachios
Rocket Leaf Salad

Seared Fillet of Tuna, Oriental Salad
King Prawn Tempura, Wasabi Mayonnaise

MAIN COURSES
Breast of Free Range Chicken, Lemon scented Green Beans
Roast Potato, Confit Tomato, Light Chicken and Sage Jus

Roast Rump of Lamb, Puy Lentil Casserole
Wild Mushrooms, Lamb Cream sauce

PUDDINGS
Raspberry ‘Shortcake’, Almond Cream
Raspberry Butter Sauce

Dark Chocolate and Espresso Marquise, Parsnip Honey Puree
Rum and Raisin Syrup