Main Courses

• Pan Fried Supreme of Devonshire Bronze corn fed chicken supreme with parmentier potatoes and a tarragon jus
  
  
• Roasted sirloin of Aberdeen angus beef with Yorkshire pudding, roast potatoes and rich pan gravy
  
  
• Baked fillet of salmon with a green herb crust, buttered new potatoes and a Chablis cream sauce
  
  
• Roasted rump of welsh lamb with chateau potatoes and ratatouille with a merlot reduction

Vegetable accompaniments (choose three)

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

Desserts

• Baked lemon tart with fresh raspberries
• Iced banana and baileys parfait with pistachio biscuits
• Individual chocolate truffle mousse with white chocolate sauce
• Summer berry torte with vanilla crème fraiche