Saute Tiger Prawns In A Thai Curry Sauce
A Selection Of Charcuterie With Red Onion Marmalade
Brie And Toasted Pine Nut Fritters On A Ragout Of Leeks
with a pink peppercorn cream
Main Course
Roast Gressingham Duck With A Spicy Plum Tart Tatin
and glazed parsnips
Sirloin Steak With Ceps, Rosti And Buttered French Beans
served with a red wine jus
Halibut On Creamed Celeriac With A Confit Of Red Peppers
and a tomato and tarragon sauce
Oxford Blue And Pecan Strudel With Spiced Pears
Desserts
Warm Apple And Pecan Tart With Cream
Rhubarb Crumble And Custard
Rich Chocolate Roulade With Raspberry Coulis
English Cheeses With Homemade Chutney And Biscuits
Rhubarb Crumble And Custard
Rich Chocolate Roulade With Raspberry Coulis
English Cheeses With Homemade Chutney And Biscuits