Fine Dining - you choose the venue & the menu we'll do the rest!!!!
Starters
1. Game Liver Pate with Garlic Bread
2. Sweet Pear, Avocado & Prawn
3. Quenelles of Haggis served with a Drambuie Sauce
4. Gravadlax served with Brown Bread & Butter
5. Buffalo Mozzerella Stack
6. King Prawns in Garlic Butter or Marie Rose Sauce, served on a bed of Salad
7. Foie Gras & Wild Mushroom Salad
8. Timbale of Crab, Avocado & Red Grapefruit Segments
9. Chicken Caesar Salad
10. Warm Goats Cheese Salad
Soups
1. Champagne & Roasted Butternut
2. Beef Consomme
3. Mediterranean Shellfish Soup with Crouton of Crab Mousse
4. Minestrone
5. Crème Cresse
6. French Onion with Croutons
Intermediate
1. Red Gazpacho
2. Nicoise Salad
3. Confit of Duck Vegetable Spring Roll served with Plum Sauce
4. Sorbet
5. Shrimp, Broccoli & Angel Hair Pasta
6. Waldorf Salad
7. Jamaican Jerk Chicken served with Salad
Main Courses
1. Seabass served with Prawns & Lemon Caper Butter
2. Medallions of Pork with a Caramelised Apple & Cider Cream Sauce
3. Fillet Steak Tornedos served on a Pate Crouton, topped with Duxelle Stuffing & finished with a Brandy Cream Sauce
4. King Scallops served with a Tequilla & Lime Sauce
5. Red Snapper Ciappino, served on Mediterranean Cous Cous
6. Chicken Suedoise served with a Creamy White Wine & Mushroom Sauce
7. Chicken stuffed with Crab Meat, served with a Caviar Sauce
8. Tandoori Lamb Shank, served with a timbale of Fragrant Rice & a Mint & Yoghurt Dressing
9. Loin of Lamb, served with Roasted barreled Potatoes, Carrots, Button Mushrooms & Garlic, accompanied by a Port Wine Jus
10. Roast Pheasant on a bed of Roasted Vegetable, served with a Redcurrant Reduction
11. Seafood Thermador, Lobster, Crab & Tiger Prawns
12. Beef Wellington, served with a Borderlaise Sauce
All Main dishes will be accompanied by Chefs choice of seasonal Vegetables & Potatoes unless otherwise stated in the individual dishes.
Sweets
1. Raspberry White Chocolate Cheese Brulee
A silky smooth light White Chocolate Cheese swirled with Raspberry
2. Redcurrant & Vanilla Crème de Bosca
Short crust pastry case with Creamy Vanilla filling covered in Juicy Redcurrants finished with Sugar Snow
3. Toffee Apple Crumble Pudding
Sticky Toffee Apple set on a moist Toffee Sponge with a Crunchy Cinnamon Crumb served with a Spicy Custard
4. Chocolate Lovin' Spoon Cake
Chocolate Pudding between two layers of dark moist Chocolate Cake finished with Chocolate Cake cubes & silky Chocolate & Hazelnut Sauce
5. Bourbon Pecan Pie
Toasted Pecan halves in a filling laced with Kentucky Bourbon in Short Sweetcrust Pastry served warm with Cream
6. Sticky Toffee Pudding
Rich Toffee Sponge topped with Toffee Sauce and accompanied by Vanilla Ice Cream
All desserts will be served with Cream, Ice Cream or Sauce Anglaise.
Coffee
1. Served with Mints
2. Served with Chocolates
3. Served with Petit Fours