To Start Assiette of Canapés ≈≈≈≈≈≈≈≈ Scallop Feuillantine- seared ‘diver-caught’ scallops stacked with filo pastry, baby fennel and tomatoes. Served with a creamy sauce flavoured with lemon grass or
Ravioli of seared quail and fois gras with baby leeks, cooked in chicken stock with cream and butter or Hot goats cheese terrine with aubergine and red pepper caviar. Served with mixed leafs, cherry tomatoes, black olives and tapenade dressing ≈≈≈≈≈≈≈≈≈ Main Course Roast sirloin of beef, cooked on the bone, served with a rich red wine sauce flavoured with mushrooms, shallots, tomatoes and tarragon. or Baked fillet of salmon with a herb crust and served with a creamy seafood, saffron and caviar sauce or Spinach soufflé filo tart served on a warm green salad with pesto and balsamic dressing
All the above will be served with chateau and new potatoes and a melange of vegetables
≈≈≈≈≈≈≈≈≈ Dessert Tarte au citron served with a raspberry coulis and Dorset honey ice cream in a brandy snap basket or Hot chocolate fondant with pistachio ice cream and crème anglaise or Platter of local cheeses with apple, celery, tomato and onion chutney and Bath Olivers
