Banquet Menu

Prawn Cocktail Marie Rose
Melon Gondola with Port
Hors D'Oeuvre Varies
Chefs Ardennes Pate en Croute
(Duck pate encased in Pastry served with Salad Garnish)
Melon & Mandarin Cocktail laced with Grand Marnier
Smoked Mackerel Salad accompanied by Horseradish Sauce

Crecy Soup (Carrot & Tomato)
Cream of Tomato Soup
Cream of Mushroom Soup
Minestrone Soup
Vegetable Consommé with Croutons
Chicken & Noodle Consommé with Croutons

Paupiette of Plaice in a Seafood Sauce
Crab Salad with Pink Grapefruit
White Seafood Veronique
Hot Arbroath Smokie with Horseradish Sauce
Grilled Rainbow Trout with Toasted Almonds

Lemon Sorbet
Orange Sorbet
Passion Fruit Sorbet

Roast Topside of English Beef with a Traditional Yorkshire Pudding
Roast Leg of Dorset Lamb Rosemary with Mint Sauce and Redcurrant Crouton
Contrefilet de Boeuf Chasseur
Chicken Forestiere (Dark Mushroom, Bacon and Tomato Sauce)
Salamis of Pheasant on a Crouton (Roast Pheasant served with Pate in a Rich Sauce)

Profiteroles in a Chocolate Sauce
Strawberry Flan and Cream
Hot Dutch Apple Pie and Traditional Custard
Raspberry Pavlova
Fruit Gateaux
Fresh Fruit Salad and Cream

Cheeseboard and Fresh Celery

Freshly Filtered Coffee & Chocolate Mint