Capricorn goats cheese and red pepper salad
with tapenade and pesto mayonnaise (N)
*
Loin of rabbit wrapped in honey and mustard glazed streaky bacon
Roast garlic potatoes
Provencale of vegetables
Red wine sauce (A)
*
Pear and forest fruit crumble with toffee sauce


VEGETARIAN MENU

Capricorn goats cheese and red pepper salad
with tapenade and pesto mayonnaise (N)
*
Poached free-range egg Florentine in a basil and mustard tart
Roast garlic potatoes
Provencale of vegetables
Hollandaise
*
Pear and forest fruit crumble with toffee sauce

Lentil and peppercorn pate
Baby leaf, watercress and cherry tomato salsa
*
Supreme of chicken filled with pesto Continental sausage stuffing
Horseradish Dauphinoise
Fettuccine of vegetables
Whisky and chive sauce
*
Cider syllabub with a Brandy snap tuille (A)


VEGETARIAN MENU

Lentil and peppercorn pate
Baby leaf, watercress and cherry tomato salsa
*
Fricassee of wild mushrooms, halloumi and baby onions
Horseradish Dauphinoise
Selection of seasonal vegetables
Whisky and chive sauce
*
Cider syllabub with a Brandy snap tuille (A)