To start

• Butternut Squash and Tomato Soup with Spinach and Ricotta Tortellini
• Chicken and Pistachio Terrine with Orange and Cranberry Relish
• Parma Ham and Mozzarella Salad with Fresh Figs and Balsamic Dressing
• Warm Goats Cheese on a Pear and Walnut Salad with a Fruity Dressing
• Tian of Crab with Crayfish Tails, Smoked Salmon and Avocado
• Homemade Fishcakes with a Cucumber Salad and a Lemon and Dill Dressing
• Game Terrine with Mixed Leaves and a Walnut and Redcurrant Chutney

Main courses

• Slow Roasted Rump of Lamb with Cauliflower Puree, Garlic Cabbage and Roast Parsnip Chips
• Individual Wellington with a Rich Tarragon and Red Wine Sauce
• Pan Fried Chicken Breast Stuffed with Mozzarella, Fresh Basil wrapped in Smoked Cured Bacon
• Seared Salmon Fillet with Baby Roast Potatoes and Fine Beans coralled by a Rich Lemon Butter Sauce
• Chicken Breast with a Black Olive and Tomato Sauce on a bed of Roasted Mediterranean Vegetables
• Roasted Pork Loin with a Applejack Brandy and Wholegrain Mustard Sauce served on a Rosti Potato
• Slow Roasted Lamb Shank on a bed of Wholegrain Mustard and Fennel Mash with a Rich Rosemary and Red Wine Jus

Desserts

• Amaretto and White Chocolate Cheesecake
• Stem Ginger and Hazelnut Parfait with a Ginger Crunch
• Lemon Tart with a Quenelle of Lime Mousse
• Rich Chocolate Pot with Chantilly Cream and Raspberry Sauce
• Lemon and Banana Bread and Butter Pudding with Vanilla Creme Anglais
• Strawberry Cheesecake Marbled with Clotted Cream with a Rich Shortcake Base
• Profiteroles filled with Butterscotch Cream and dipped in a Rich Velvet Chocolate Sauce