Dinners

STARTERS

• Madagascan king prawns with a tomato and red onion chilli salsa on a bed of wild rocket and toasted pinenuts
• Salmon marinated with beetroot and five spice, wild rocket, creamed horseradish sauce on blinis
• Filo tartlette filled with smoked salmon, sauteed leeks, quails eggs and a lemon and creme fraiche dressing
• Seared scallops with a sweet soy and sweet chilli sauce with ginger served on a bed of stir fried vegetables with coriander
• Scallops and mushrooms in a white wine and cream sauce with a gratin topping
• Warm smoked haddock, leek and chive tart with wild rocket and asparagus and a mustard dressing
• Warm crab and lemongrass tart with ginger
• Wild rocket and asparagus and a lemon hollandaise sauce

MAIN COURSE

• Best end of lamb fillet with roast butternut squash, roast parsnips and red onion, French beans and a mint bernaise sauce
• Best end of lamb with puy lentils, red onion and lardons of bacon with thyme
• Rare roast fillet of beef with a tarragon bearnaise sauce and dauphinoise potatoes
• Fillet of beef with a thai risotto, stir fried vegetables and ginger
• Breast of duck with a wild berry sauce with creme de cassis
• Breast of duck with pink grapefruit, orange and thyme
• Breast of chicken with a white wine sauce with lime and redcurrants
• Veal escalope with wild mushrooms, asparagus and a lemon cream and Masala sauce
• Boned and stuffed quail with apricot, herb and almond stuffing with a white wine sauce with thyme
• Fillets of sea bass with a citrus and ollive oil dressing with orange, spring onions and thyme and cous cous with cranberries
• Thai baked sea bass with stir fried vegetables with coriander