Valentine’s Menu 2010

Appetiser

 Demi Tasse of Tomato & Rocket

Starters

Duo of Melon
With Fresh Berries and Honey Crème Fraiche

King Prawn Orzo Pasta
With Chilli Gremolata and Saffron Cream

Duck & Foie Gras Terrine
With Parma Ham & Fig Chutney

Asparagus and Wild Mushroom Bruscetta
With Hollandaise Sauce

Chicken in Lemon & Pepper Crust
With Tomato Concasse and Fresh Mozzarella

Main Course

Baked Fillet of Seabass
Served with Baby Spinach, Tempura of Oyster & Lemon Oil

Grilled Prime Rib Eye Steak
With Shallots and Red Wine Jus

Tandori Spiced Chicken
Served with Sticky Rice & Oriental Oil

Half Roast Duckling
With Burnt Orange Sauce

Canon of Pork Fillet
Served with Leeks & Morrell Mushroom Sauce

Brie Lattice Tartlet
With Aubergine Caviar & Salad Dressing

Chefs Selection of Vegetables and Potatoes

Desserts

Classic Continental Desserts

Tea/Coffee & Home Made Chocolates

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