Intermediate Course

• Iced lemon sorbet
• Green apple sorbet

Main Courses

• Medallions of Aberdeen angus beef fillet with wild mushroom and Madeira jus and parisienne potatoes
  
  
• Herb crusted rack of welsh lamb with gratin dauphinoise and a rich rosemary and redcurrant jus
  
  
• Grilled atlantic halibut with a shellfish bisque sauce, crispy leeks and buttered charlotte potatoes with chives
  
  
• Pan fried fillet of sea bass with wilted baby spinach and cep veloute, and buttered charlotte potatoes with chives
  
  
• Roasted supreme of guinea fowl stuffed with a fine herb mousse and an asparagus cream sauce enriched with French butter

Vegetable accompaniments (choose three)

• Buttered fine beans
• Glazed mange tout
• Olivette carrots
• Swede and carrot puree
• Buttered broccoli

Desserts

• Classic bread and butter pudding with crème anglaise
• Individual chocolate teardrop mousse with pistachio ice cream
• Raspberry mille feuille with framboise cream
• Vanilla panna cotta with seasonal berries and coulis
• Baked Valrhona choclate tart with vanilla ice cream