Starters

Cream of Stilton and Broccoli Soup

Tomato, Orange and Ginger Soup

Melon with Orange and Grand Marnier

Plated Hors d 'Oeuvres

Smoked Chicken and Oranges
slices of chicken, with segments of orange with vinaigrette

Chef's Home-made Chicken Liver Pate
served with a granary roll  

Main courses

Roast Duckling Brigarde
served with tangy orange and grand marnier sauce

Lightly Grilled Salmon
served with lemon flavoured hollandaise sauce

Breast of Chicken Princess
with white wine sauce and asparagus

Escalope of Pork Dorset
sauteed in butter and finished with cream, cider, apple and honey sauce

Roast Leg of English Lamb
served with mint sauce and redcurrant tartlet

*All the above will be served with an appropriate selection of fresh
vegetables

Desserts

Citrus Tart
with a fruit coulis

Strawberry Shortcake
(according to season)

Deep Cheesecake
choose from blackcurrant, strawberry, kiwi or raspberry, served with fresh cream

Chocolate Tart

Bitter & Milk Chocolate Marquaise
served with a rum flavour sauce

Profiteroles
filled with whipped cream & mandarins, served with chocolate sauce

Coffee served with Cream and Mints

Please note: The price above is merely a guideline. All prices must be confirmed with the hotel direct in writing. All prices apply to the year 2007 - inclusive of VAT @ 17.5%.