Transcript Document

APPETISER
Selection of canapes
STARTERS
Crab, leek and Gruyere tart with a red pepper & chilli sauce
Smooth Duck Liver and Apricot Terrine
with mulled plum chutney and sliced ciabatta
Stilton, mushroom & walnut filo parcels
Lamb kofte kebab with a red pepper & chilli sauce and minted
yoghurt and cucumber dressing
MAIN COURSES
Slow cooked beef in a Tuscan red wine sauce
Chicken, bacon & leek wellington with a creamy
mushroom sauce
Rosemary & chilli Barbary duck breast with a sage &
honey jus
Oven Baked salmon tail fillet with a tomato and dill
butter sauce
Roasted red pepper & red onion tart with a cheddar
cheese sauce in puff pastry
All main courses served with seasonal vegetables and potatoes
DESSERTS
Trio of mini Belgian chocolate desserts
Apple tart tatin with double cream
Sweet pear & chocolate tart with cream
Selection of cheese and biscuits