Homemade Parsnip and Apple Soup with Golden Croutons

Pork, Pistachio and Rosemary Terrine, Aubergine Chutney and Melba Toast

Pearls of Sweet Melon with Exotic Fruits, Drizzled with Champagne Syrup

Flash Fried King Prawns with Garlic, Lime and Coriander Served In a Large Bouchee

Flash Fried Chicken Livers Encroute served with a Red Wine Jus

Duet of Fruit Sorbets

Thyme & Blackpepper Roasted Seabass Fillets Served with White Wine Sauce and Braised Fennel

Cinnamon Glazed Gressingham Duck Breast Carved Onto Balsamic and Red Currant Jus, garnished with Caramelised Plums

Seared Lamb Fillet on Fondant Potatoes with Port and Cranberry Glaze, Garnished with parsnip Crisps

Prime Sirloin Steak Cooked To Your Preference Served with Classic Diane Sauce

Carrot and Chervil terrine with Red Cabbage Coleslaw and Sun Dried Tomato & Spring Onion Salsa

Heart Shaped Strawberry Pavlova

Choux Pastry Swans with Cointreau Cream and Chocolate Sauce

Raspberry Cheesecake with Mulled Berries

White Chocolate Panacotta