Honey and Soy sauce marinated duck breast served on a bed of sauteed greens and topped with crispy rice noodles
Assiette of Apple Desserts: Apple and Vanilla Panna Cotta, Apple and Calvados Creme Brulee & Apple and Blackberry crumble tart.
Chocolate, fudge and Cornish sea salt brownies
Spinach and Ricotta crepes
Venison Steak in a blueberry sauce with creamy mashed potatoes and julienne carrots
Home grown gooseberry fool with buttery shortbread biscuits
Spinach, Goat’s cheese and Chicken roulade with potato dauphinois and honey glazed carrots
Portuguese custard tarts
Stuffed Cypriot chicken served with pan fried asparagus and cabbage salad topped with vine tomatoes
Sticky toffee pudding served with creamy toffee sauce and whipped cream
Baked Rosemary salmon with a Chive Mash and pea purée
“Cupcake” Raspberry cheesecake with lemon shortbread.
Minced Beef Wellington with a side of carrots and green beans served with gravy
Baked apples topped with almond goodness and a dollop of freshly whipped cream
Duck breasts with carrots and mashed potatoes with smooth plum sauce
Creme caramel with port and smooth caramel topping.
Pasta with sweet and sour meatballs