Starters

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