Inclusive Conference Dinner Menus

Pressed salmon terrine with lemon dressed leaves & aloli dressing
(min order 10)
Melon & forest berry terrine with midori syrup
Parma ham and parmesan crackle
Pork knuckle and caper terrine with fresh piccalilli
Smoked haddock topped with welsh rarebit on a tomato and onion salad
Celeriac and white truffle soup
Carpachio of tuna with balsamic dressing and cucumber
Roquette and potato soup
Black pudding on a ragout of mushrooms

Roast rib of Beef with Yorkshire Pudding and Thyme Jus
Fillet of Salmon with a Sundried Tomato and Basil sauce
Breast of Chicken with a wild Mushroom and Bacon sauce
  Fillet of Halibut with Asparagus and a Bisque Sauce Tuna on a Nicoise of Vegetables with Basil pesto
Pork Cutlet with an Apple and Calvados Café au Lait
Roast leg of Lamb with a Redcurrant and Rosemary Jus

Fillet of beef wellington
(£8 supplement)

all the above are served with either chateau or new potatoes and a panache of vegetables

Glazed Lemon Tart with Raspberry Coulis
Baileys Parfait with a Compote of Summer Berries
Tuille Basket of Fresh Fruits with Vanilla Ice - Cream
Apricot Bread and Butter Pudding with Mango Sorbet
Chocolate Tart with Kumquat Marmalade
Black Pepper Tuille with Strawberry and Basil ice cream
Poached Pears with a Spiced Panna Cotta
Apple and Rhubarb Crumble with Nutmeg Crème Fraiche
Traditional Sherry Trifle

Assiette of Chocolate Desserts
(£4 supplement)