Private Dining Menu 2

Amuse Bouche

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Double baked goats cheese soufflé with pear and walnut salad

Picked crab wrapped in oak smoked Scottish salmon with spicy mayonnaise

Terrine of pork and apricot served with date chutney

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Homemade sorbet

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Fillet of lemon sole with fresh herbs baked in filo pastry

Roast loin of lamb with dauphinoise potatoes and rosemary jus

Woodland mushroom risotto with parmesan and truffle oil

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Vanilla crème brulee with shortbread biscuits

Warm treacle tart served with custard

Selection of British and continental cheeses

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Coffee and homemade petit fours