Freshly made leek and potato soup served with a cheesy crouton
A smoked mackerel mousse set on a bed of peppery rocket leaves
finished with a balsamic vinegar dressing
A smooth duck liver terrine flavoured with port wine and brandy
*****
Chicken breast crammed with a spinach and nutmeg mousse
roasted in a hot oven and served with a rich red wine sauce
Pumpkin risotto bound with a dice of vegetables and finished
with Parmesan cheese shavings
A prime sirloin steak grilled over charcoal until medium brushed with a honey
glaze and set on a variety of wild mushrooms
Served with a selection of vegetables
*****
Hot toffee pudding coated with a fudge sauce loaded with a
mix of walnuts, almonds and hazelnuts
Home made trio of ice cream set in a delicate basket and served with a fruit sauce
Profiteroles crammed with whipped cream and topped
with a rich dark chocolate sauce
*****