Menu Choices 
food choices must be submitted by Saturday, 5 September 


Starters

Roasted tomato and basil soup with artisan bread and butter

or

Smoked chicken and ham terrine, piccalilli watercress salad

or

Smoked Mackerel mousse, horseradish cream, crispy capers, rocket salad, and brown tin loaf



Mains

Breast of chicken with spring onion mash, roasted carrot, tender stem broccoli coq au vin sauce

or

Fillet of salmon with crushed new potatoes, buttered greens and lemon and chive hollandaise.

or

Goats cheese and red onion tart with roasted sweet potato and balsamic glaze.



Desserts

White chocolate and raspberry meringue roulade with seasonal fruits

or

Bread and butter pudding with custard

or

Lemon posset with raspberry sorbet