Wafers of Galia Melon with a panache of fresh Fruit and Basil

Butter-baked Breast of Chicken served on crisp Leeks and sun-dried Tomatoes edged
with a Port reduction
Seasonal potatoes and vegetables

Profiteroles filled with Crème Chantilly and served with a Chocolate
and Butterscotch sauce

Coffee and Mints

Scrolls of Chicken Liver Parfait with toasted Brioche, Red Onion marmalade and a
Cumberland sauce

Roast Fillet of Salmon topped with a Herb Crust and garnished with Asparagus
Spears, served with a warm Basil pesto
Seasonal potatoes and vegetables

Glazed Strawberry Crème Brulee with a sugared Biscuit and Clotted cream

Coffee and Mints

Blinis of Smoked Trout and Crab, Lemon and Dill Crème fraiche

Roast Rack of Lamb with Ratatouille and a Mint infused jus
Seasonal potatoes and vegetables

Sugar-glazed Lemon Tart with a Raspberry compote

Coffee and Petits Fours

Rillette of Duck garnished with Smoked Duck and Parma Ham, with
Orange and Hazelnut Salad

Gin and Lemon Sorbet

Fillet of Wild Seabass on a Basil and Crab Tagliatelle with Saffron Cream
Seasonal potatoes and vegetables

Layered White and Dark Chocolate Terrine with Praline crisps and a Vanilla sauce

Coffee and Petits Fours

Ballotine of Smoked Salmon and Langoustine on a Mangetout and Apple salad with a
Lemon and Caviar dressing

Traditional Beef Wellington – Fillet of Beef coated in a duxelle of Mushrooms and
Shallots wrapped in a Herb pancake and puff pastry served with a Red Wine jus
Seasonal potatoes and vegetables

Crisp Brandy basket filled with Belgian Chocolate Mousse served with marinated
Strawberries and a Raspberry coulis

Selection of Cornish Cheeses with Biscuits, Celery and Grapes

Coffee and Petits Fours