Smoked Salmon 'I'imbale filled with a light Fish Mousse enhanced with a Horseradish Cream

Course Duck Terrine set on an Orange Chutney cordoned with a traditional Cumberland Dressing

Ratatouille Tartlet topped with melted Mozzarella served with a Pesto Dressing

Traditional Prawn Cocktail

Succulent Aberdeen Angus Sirloin Steak served with a rich Brandy and Black Peppercorn Sauce

• £3.95 supplement

Breast of Guinea Fowl served with a Smoked Bacon and Mushroom Sauce

Roast Lamb served with a Red Wine and Wild Berry Jus

Pan fried Fillet of Salmon served with a Lemon and Caper Butter

Tagliatelli served with Wild Mushrooms, Chilli and fresh Herbs topped with Parmesan Shavings

Dessert of the House