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Scottish Bradan Rost
cold smoked and kiln roasted for 4 hours Salmon
served with lime crème fraise, freshly baked wholemeal
bread with unsalted butter with whole king prawn and watercress
garnish.
followed by Main
Course of:
Homemade Thai Chicken Curry
Using local free range additive free chicken
Homemade Mushroom Stroganoff
Roast Beef,
to be carved at the buffet table
Local Belgium Blue breed crossed with Piedmont
Individual Pork Steaks
in a Passion Fruit and White wine sauce.
Free range additive free Pork from Lingfield
served with:
Hot Basmati and Wild Rice, turned in olive
oil
Hot 'midi' Potatoes tossed in butter and Italian parsley
Green Leaf Salad with separate dressing
Separate dishes of beetroot, tomato, cucumber, and sweetcorn
Walnut, Sundried Tomato, and Granary breads
followed by Sweets
of:
Freshly made Sticky Toffee
Pudding
A moist creamy toffee flavoured sponge with
sticky dates, topped with soft toffee and served with organic
thick cream
Freshly made Woodlands fruit
Pavlova served with organic thick cream

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