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Pearls of Melon served with a Port Syrup
Puree of Tomato Soup
Quenelles of Chicken Liver Pate on a bed of Seasonal Leaves with Wholemeal Toast
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Breaded Fillets of Plaice served with a Tartare Sauce
Grilled Pork Chop enhanced with Parsley Butter and Straw Potatoes
Roast Leg of Lamb glazed with a Mint Jelly
A selection of Seasonal Vegetables and Potatoes, Buttered Carrots, Cauliflower Mornay, Chateau Potatoes
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Traditional Bread and Butter Pudding
A selection of Cold Sweets
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