DINNER MENU
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Starters
Soup of the Day with Roll & Butter
Melon (Pearls etc)
Florida Cocktail
Prawn Cocktail
Chef’s Pate
Cold Meats & Salamis
Parma Ham (with Melon or Figs)
Black Pudding & Apple Fritters with
Coarse Grain Mustard
Deep Fried Brie with Apple Chutney
Grilled Goat’s Cheese with Salad Garnish & Raspberry Vinaigrette
Entrees
Steak Diane
Sirloin Steak with Pepper Sauce
Supreme of Chicken Marachale (in Breadcrumbs with Asparagus Tips)
Rack of Lamb Persille (Herb Crust)
Duck a L’Orange
Fillet Steak Rossini (served on a crouton with Pate & Madeira Sauce)
Medallions of Pork with Calvados Sauce
Escalope of Pork Cordon Bleu (in Breadcrumbs with Ham & Cheese Sauce)
Supreme of Chicken Maryland
Fillet of Beef Wellington
Roast Beef/Loin of Pork/Turkey/Leg of Lamb/Chicken & Bacon
Roast Duck with Apple Sauce
Poached Salmon with Lobster & Prawn Sauce
Seafood Medley with White Wine Sauce
Sea Bass with Mussels & Vermouth Sauce
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Desserts
Fruit Pie / Strudel / Crumble
Assorted Cheesecakes
Profiteroles
Fruit Salad
Various Gateaux
Steamed Sponge Puddings
Bread & Butter Pudding
Bavarois/Mousse
Trifles
Flans/Slices/Feuillete
Mille Feuille
