Starters
Smoked Haddock Fishcakes with Lemon Mayonnaise
Crispy Sea Bream with Pickled Vegetables and Thai Dressing
Home Made Ravioli with Sun Dried Tomatoes and Black Olives
Fresh Tagliatelli with Wild Mushroom Ragout
Desserts
Strawberry Meringue Roulade
Chocolate Torte
Pear Soufflé
Baked American Cheesecake
Main Courses
Chump end of Lamb with Red Wine Sauce
Mediterranean Saffron fish Stew
Chicken Curry with Mango Chutney
Breast Of Gressingham Duck with White Wine Jus
Breast Of Free Range Chicken with olives and tarragon White Wine Jus
Vegetarian Main Courses
Stuffed Aubergenes with Roasted Red Peppers
Risotto of Wild Mushrooms
Roasted Globe Artichoke with Onion Confit and Balsamic reduction
Thai Green Vegetarian Curry
