Bridge Week End Sample Menus

FRIDAY DINNER

Appetisers
Cream of Wild Mushroom Soup
(Our soups are made daily using only fresh produce)
Tiger Prawn and Avocado Cocktail
Chicken Liver and Foie Gras Parfait, Onion Confit

Main Courses
Roast fillet of pork with Apples and Stilton, Beer Sauce
Breast of Chicken filled with Rhubarb and Basil
Seared Fillet of Red Mullet, Saffron Sauce

Desserts
Belgian Chocolate Truffle Torte with Cappuccino Sauce
Warm Poached Meringue with Vanilla Sauce
Tropical Fresh Fruit Salad
Selection of Cheeses served served with Grapes and Biscuits

Coffee and Mints
 
 

SATURDAY DINNER

Appetisers
Roasted Carrot and Jerusalem Artichoke Soup
(Our soups are made daily using only fresh produce)
Fresh Mussels with Chorizo Sausage, White Wine and Garlic
Sweet Galia Melon, Parma Ham
Goats Cheese Wrapped in Filo, Apricot Coulis

Main Courses
Roast Leg of Southdown Lamb, Mint and Rosemary Gravy
Boneless Whole Trout Filled with Prawns and Dill
Slow Roasted Leg of Duck, Sweet Potato Puree, Plum Sauce

Desserts
Roasted Rhubarb and Bramley Apple Crumble with Custard
Raspberry Crème Brulée
Italian Lemon Tart with Strawberries
Selection of Cheeses served served with Grapes and Biscuits

Coffee and Mints
 
 

SUNDAY LUNCH

Appetiser
Smoked Scotch Salmon, Brown Bread and Butter

Main Courses
Roast Rib of Beef with Traditional Accompaniments
Breast of Guinea Fowl Stuffed with Foie Gras, Pistachio and Veal Mousse
Poached Smoked Cod Fillet, Saffron Mash and Pesto Sauce

Desserts
Tropical Fresh Fruit Salad

Coffee and Homemade Fudge