Starter

• A warm salad of roast beetroot, dressed mixed leaf, crumbled goat’s cheese and roasted pine nuts
• Served with a selection of breads

Main course

• Three sausages and mash (Cumberland, game and spicy) with buttery mash potato and caramelised onion gravy
• Served with a rocket and roast red pepper salad

Pudding

• Eton Mess with winter fruit compote in cinnamon and Cointreau
• Tea and Coffee with petit fours

Starter

• Sweet potato, roast red pepper and coriander soup
• Served with a selection of breads

Main course

• Breast of chicken with a tarragon, leek and lemon cream sauce, bashed new potato and roast vegetables with cumin

Pudding

• White chocolate and raspberry profiteroles
• Tea and Coffee with petit fours

Starter

• Lentil and cheddar pate with redcurrant dressed mixed leaf, fresh herbs and oven roasted tomato
• Served with a selection of breads

Main course

• Moroccan style salmon, piquant creamy tomato sauce, lemon and roast red onion cous cous, green beans wrapped with leek

Pudding

• Dark chocolate torte with a hint of chilli, caramelised ginger and mint oil
• Tea and Coffee with petit fours

• Taleggio tart with caramelised red onions, steamed kale and sauté tarragon courgettes
• Wild mushroom, sage and red onion filo parcel served with wilted spinach and bashed new potato
• Coriander, carrot and sweetcorn polenta cake with avocado and rocket salsa

Starter

• Three tomato salad, garnished with edible flowers and cheese shortbread sticks (Tomato essence served in a shot glass, oven baked tomato with French goats cheese, fresh tomato and herb salad with rich olive oil)

Main course

• Traditional roast with all the trimmings of: Turkey, Chicken, Pork, Served with a selection of vegetables, stuffing, Yorkshire pudding and roast potato

Pudding

• Warm sticky toffee pudding with butterscotch sauce and crème freiche
• Tea and Coffee with petit fours

Starter

• Spiced baked salmon (warm) with a cucumber and pomegranate salad, coriander yogurt dressing
• Served with a selection of breads

Main course

• Rump of lamb with mint and redcurrant jus served with carrot and rosemary puree and sauté new potato

Pudding

• Lemon trifle with Limón cello served in a martini glass
• Tea and Coffee with petit fours