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TAY SALMON AND PRAWNS |
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served with a shellfish sauce
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CHILLED GALIA MELON
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with an array of citrus fruits
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HOMEMADE CHICKEN LIVER PATE
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blended with cognac and served with toasted brioche
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Marbled Mushroom and Herb Soup
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Tomato, Smoked Bacon & Lentil Soup
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Minestrone Soup with Parmesan Flutes
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ROSEMARY ROAST LEG OF LAMB
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coated with a redcurrant and Port jus
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CHICKEN FILLET MONTGOMERY
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fillet of chicken wrapped in smoked bacon and served with a mushroom and white wine sauce
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SIRLOIN OF BEEF BALMORAL
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served with a malt whiskey and roast shallot sauce
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VEGETARIAN DISH
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TREASURE CHEST OF WILD MUSHROOMS AND PINENUT
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cooked in a white wine sauce
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