Scottish
Smoked Salmon with Seared Lemons
Served with a Caper Dressing
Potted Prawns with Brown Crab Mayonnaise
Pheasant Terrine with Truffles, flamed in Brandy
Crown of Melon with Soft Fruits and Lemon Sorbet
Twice Baked Goat's Cheese and Onion Souffle
with Rocket Salad
Fillet of Beef Wellington
Wrapped in Pastry served with a Madeira Sauce
Supreme of Chicken Proscuitto
Wrapped in Parma Ham with Brie, served with a Wild Mushroom Veloute
Roast Breast of Duck Jus d'Orange
Served with Red Cabbage Marmalade
Poached Fillet of Sea Bass
with Grain Mustard Butter Sauce
*
Vegetarian Platter with Tomato and Basil Sauce
All served with a Selection of Fresh Seasonal Vegetables
Sweet
Selection
or
Cheese and Biscuits