First Course

Hot Meat

Cheese and ham Roulade (can be served cold)

Cold Meat

Parma ham, fresh figs and cleriac salad

Continental antipasto platter

Terrine De campagne

Pork and spinach terrine

served with a caramelised red onion marmalade

Chicken liver pate terrine

Chicken and olive studded terrine

Hot Fish

Marinated Scallops with Pancetta and Olives

Smoked Haddock Roulade (can be served cold)

Mussel and crab tart

Prawn or crab Crepes with a seafood sauce

Thai fish cakes with a chilli dip

Warm salad of tuna and tomatoes in a ginger dressing

Cold Fish

Crab cakes with red pepper sauce

Salmon and watercress mousse

Smoked salmon parcels with a salmon mousse

Tuna fish mousse

White fish, prawn and taragon terrine

Tuna creams on Chinese leaves

Gravalax

Smoked Salmon Platter

 White fish and prawn terrine

Kipper pate

Shrimp pate

Devilled sardine pate

 

Hot Vegetable

Mushrooms a la Grecque

Mushrooms in garlic

Piedmont roasted peppers

Roasted and stuffed peppers

Grilled grapefruit with sherry

Gougere with Madeira mushrooms

Cold Vegetable

Cesar Salad

Spinach and Boursin Roulade

Spinach and red pepper Roulade

Watercress, tomato and cream cheese Roulade

Avocado with citrus sala

Pear and nut salad

Stilton mousse with port jelly

Pears in tarragon cream

Grilled aubergine & Halloumi with olive& tomato salsa

Salad Nicoise

Eggs Tonnato - eggs in a tuna mayonnaise sauce

Broccoli mousse

Mange tout & Brie terrine

Broccoli and blue cheese pate

Goats cheese and asparagus terrine

Mushroom, spinach and red pepper terrine

Mushroom and red pepper terrine

Terrine of four cheeses

Soups - hot, cold and Vichysois

So many flavours, so many choices..

the favourites, the usual, the unusual and the totally different  -

Pear Vichysois, perhaps?