Party Menu March 2008 ****************************************** Starters Homemade Soup of the Day Buffalo Mozzarella & Sundried Tomato Salad With Toasted Pine Nuts & Basil Oil Honey Roast Ham Hock Terrine Rested on Toasted Brioche & Red Grape Chutney Avocado & Smoked Salmon Mousse served with a Sherry & Walnut Dressing ****************************************** Main Courses Guinea Fowl Supreme wrapped in Parma Ham rested on Wholegrain Mustard Mash with Wild Mushroom Jus Grilled Skate Wing served with Boiled New Potatoes & a Caper & Chive Butter Oven Baked Free Range Chicken Breast Stuffed with Goat's Cheese on a Bed of Lyonnaise Potatoes & Thyme Jus Almonde clams & Mussels cooked in Garlic, White Wine & Chives Rested on a Bed of Linguine Goat's Cheese, Mozzarella & Sundried Tomato Ravioli Sautéed in Garlic Butter & Black Olives topped with Freshly Shaved Parmesan Cheese All Main Courses served a Choice of Lyonnaise, Boiled New, Sautéed or Chipped Potatoes and Fresh Vegetables ****************************************** Desserts A Trio of Luxury Ice Cream or Sorbet Maple Syrup Cheesecake topped with Caramelised Pecan Nuts Warm Sticky Toffee Pudding served with Luxury Caramel Ice Cream Mixed British Cheese Selection served with Apple, Celery and Grapes Coffee and Petit Fours Two courses £16.95    Three courses £21.95
Some examples of dishes past and present		Some examples of dishes past and present