Starters

Prawn Salad
with Cucumber, Garlic, Pimento and Sweet Chilli Dressing

Chilled Melon
with seasonal Fruits

Chef's Home-made Chicken Liver Pate
served with Home-made Chutney

Cream of Mushroom Soup
with Sherry

Carrot and Orange Soup

Plated Hors d ’Oeuvres

Hot Seafood Vol Au Vents

Main courses

Cold Buffet Selection
Roast Sirloin of Beef

Roast Loin of Pork

Roast Turkey

Sugar-Baked Ham

Poached Salmon
with Mayonnaise

Home-made Spinach and Mushroom Quiche

Home-made Quiche Lorraine

Hot Buffet Selection
Beef Stroganoff

Seafood Medley

Thai Green Chicken Curry

Aubergine and Courgette Bake with Almonds

Pork and Smoked Bacon Ragout

*All the above will be served with appropriate jacket potato or new potatoes, rice or pasta as well as a delicious and comprehensive range of salads.

Desserts

Individual Chocolate and Orange Mousse

Hot Apple Pie
with Clotted Cream

Fresh Fruit Salad
with Fresh Cream

Raspberry Mille Feuille

Profiteroles
filled with Fresh Cream and Coated in Chocolate Sauce

Deep Cheesecake
choose from Blackcurrant, Strawberry, Kiwi or Raspberry

Lemon Pavlova

Citrus Tart
on a Fruit Coulis

Selection of Cheese and Biscuits

Coffee with Cream and Mints

• Selection of one dish from the starter course
• Selection of three dishes from the main course
• Selection of one dish from the dessert course
• Coffee with cream and mints

• Selection of one dish from the starter course
• Selection of four dishes from the main course
• Selection of one dish from the dessert course
• Coffee with cream and mints

• Selection of one dish from the starter course
• Selection of five dishes from the main course
• Selection of one dish from the dessert course
• Coffee with cream and mints

Please note: The prices above are merely a guideline. All prices must be confirmed with the hotel direct in writing. All prices apply to the year 2007 - inclusive of VAT @ 17.5%.