Dinner Menus

Filo pastry of layered risotto and spinach with a light rosemary butter
Avocado with sour cream and caviar
Tomato and parmesan gratinee tarts
Fresh spinach soup with goats cheese and sweet pepper pancakes
Caramelised balsamic and red onion tarts with goats cheese
Smoked salmon with sweet and sour strawberry sauce
Course homemade pate with toasted bagels
Fresh scallops with tagliatelle red and green pesto
Roasted butternut squash with ginger and chillies

All starters will be served with a homemade bread

Spicy lamb spinach and garlic with a timbale of rice
Marinated chicken or ducks breast with star anise sauce served with tiny roasted potatoes and parsnips
Fresh salmon fillet served with tarragon and butter sauce and minted new potatoes salad or vegetables
Medallions of beef with mixed mushrooms marsala and crème fraishe sauce served with a timbale or rice
Fillet of lamb with a garlic mint and red wine sauce served on a bed of spinach with roasted potatoes and roast parsnips
Vegetable terrine with rosemary butter sauce served with cous cous and red peppers
Stuffed aubergines with red onions and red peppers served with tiny roasted potatoes and parsnips and salad
Chicken with coconut coriander and lime served with a timbale of rice

Lemon cheesecake
Summer pudding
Lemon and lime tart with mango coulis
Bread and butter pudding with whisky sauce
Pecan pie with cointreau and orange cream
Chocolate truffles with chocolate sauce
Bitter sweet strawberry tart with mascarpone cheesecake cream
Fresh fruit terrine with coulis
Chocolate roulade

All desserts will be served with fresh cream