Dinner Parties
Starter
Baked baby camembert served with an almond & apricot topping & crusty bread (v)
Roasted shallot & smoked bacon tartlet with rarebit top and confit cherry tomatoes
King prawn and avocado tian with micro leaf salad
Chicken liver & port pate served with plum compote, dressed leaves and toasted brioche
Smoked salmon and dill twice baked soufflé served with watercress salad
Main Course
Braised blade of beef served in a Merlot & shallot sauce on a bed of champ mash
Pan fried chicken breast served in a creamy white wine, smoked bacon, mushroom & lemon thyme sauce on a crushed new potato cake
Slow roasted belly pork with crispy crackling, apple and parsnip mash & a Calvados jus
Herb crusted rump of lamb served with dauphinoise potatoes and red wine reduction
Pan fried sea bass served on crushed new potatoes with samphire and prosecco & tarragon sauce
All main courses served with fresh steamed vegetables
Pudding
Lemon tart with fresh berries
Salted caramel & pecan meringue roulade
Crème brûleé with berry compote & vanilla shortbread biscuit
Chocolate brownie served with homemade honeycomb ice cream
Raspberry & prosecco posset
Tea, coffee and mints