MENU

Grilled crouton of French goats cheese
on a tomato and basil salad
Parsley and walnut pesto (N)
*
Rib eye steak marinated in balsamic, black pepper and mustard
Parisienne potatoes
Griddled peppers
Garlic mushrooms
Sage Brandy sauce (A)
*
Apple and prune frangipan
Pudding with custard (N)


VEGETARIAN MENU

Grilled crouton of French goats cheese
on a tomato and basil salad
Parsley and walnut pesto (N)
*
Peppered chartreuse of lentil, Mascarpone and asparagus
Parisienne potatoes
Griddled peppers
Garlic mushrooms
Sage Brandy sauce (A)
*
Apple and prune frangipan
Pudding with custard (N)

MENU

Tomato and basil soup
With garlic and coriander bread
*
Mustard glazed rump of beef
Dauphinoise potatoes
Cauliflower au gratin
Julienne of fennel and carrot
Red wine sauce (A)
*
Baileys marzipan charlotte
Cherry sauce
(N)(A)


VEGETARIAN MENU

Tomato and basil soup
With garlic and coriander bread
*
Girolle mushroom and leek beignet
Dauphinoise potatoes
Cauliflower au gratin
Julienne of fennel and carrot
White wine sauce (A)
*
*
Baileys marzipan charlotte
Cherry sauce
(N)(A)