Grand New Year's Eve Banquet
Melon Slice Array
An array of melon slice delicately placed on a pool of plum Coulis
with Brandy Marinated Raspberries.
Prime Smoked Fish
Cuts of Primed Smoked Fish from the River and Sea.
Dressed over salad leaves and accompanied by Fresh Horseradish.
Soup
Cream of Potato and Onion soup with pear and stilton croutons.
Salmon and Scallop Flakes
Flakes of Salmon with Muscat Grapes in a scallop dish coated with White Wine and Dill Sauce.
Champagne Sorbet
Refreshing Champagne Sorbet dusted with cracked black pepper.
Tenderloin of Beef
Medallions of Tenderloin Beef layered over a Rosti Potato with cup mushrooms,
Baby Onions, Tomatoes, parisienne Potatoes and Claret Wine Jus.
Gressingham Duck Breast
Supreme of Gressingham Duck Breast, pan fried with a rich Orange and Grand Marnier Sauce
accompanied with Crisp Mange Tout and Sautee Potatoes.
Lemon Sole Fillet
Breadcrumbed fillet of Lemon Sole, buttered lightly, grilled,
served with Petit pois, Sauteed Potatoes and Bearnaise Sauce.
Sweet Pepper Flan
Sweet Pepper and Chilli Filo Pastry Flan with Salsa Sauce.
Mango Torte
Topped with toasted marshmallows,
served with a Raspberry and Framboise Liquer Ice Cream.
Individual French Apple Tart
Presented on a lake of Toffee Sauce with a Calvados Ice Cream.
Fine Cheese and Biscuits
A platter of Fine Cheese with Grapes, Celery and assorted Biscuits.
Cafetiere Coffee
and Home Made Sweets Selection.
