Starters
Deep fried brie with salad, toast and sweet chilli sauce

Roasted red pepper and sweet potato soup with crème fraiche

Game pâté with melba toast and a redcurrant and orange jelly

Main Course
Haddock fillet with bubble and squeak, onion & white wine sauce topped with a poached egg

Mushroom and aubergine stack with a tomato and basil coulis, vegetables and potatoes

Beef medallions on wilted spinach, Lyonnaise potatoes and Madeira sauce

Poached chicken wrapped in Parma ham with asparagus and hollandaise sauce

Desserts
Chocolate, cointreau and orange torte

Caramelised strawberries and clotted cream

Champagne sorbet

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Coffee and mints