Starters
Leek & Potato Soup
served with Truffle and Chive Cream, Butter and a Warm Bread Roll
Pulled Yorkshire Ham and Apricot Terrine
Home Made Piccalilli, Crisp Breads and Salad Leaf
Mains
Slow Braised Feather Blade of Beef
With Caramelised Onions, Yorkshire Pudding, Roasted Root Vegetables, Seasonal Greens and a Regent Wine Gravy
Chicken Wrapped in Parma Ham
Served with Roasted Carrots, Buttered Greens, Crispy Onions and a Regent Wine
Gravy
Truffled Wild Mushroom and Artichoke Tagliatelle
With Shaved Parmesan and Truffle Oil
Desserts
White and Dark Chocolate Brownie
Salted Caramel Ice Cream and Chocolate Sauce
White Chocolate and Strawberry Cheesecake
With Chantilly Cream and Fresh Berries
Evening Buffet