Live Band Night Shared

Starters

Hearty Roasted Root Vegetable Soup with Roasted Beetroot and Carrot Crisps

Creamy Stilton and Broccoli Soup with Stilton Infused Choux Puff

Seasonal Melon, Pineapple and Grape Set Tower with Summer Berries and Wild Fruit Coulis 

Pan Fried Red Leicester and Spring Onion Potato Cakes and Sweet Chilli Drizzle

Smooth Chicken Liver and Garlic Pate with tangy Cumberland Sauce and Wholemeal Toasted Baguette

Fresh Salmon and Tiger Prawn Tartlet with Creamy Dill and Lemon Dressing

Main Courses

Lemon Infused Salmon, Crispy Spring Onion Fishcakes, Pan Fried and Served with Wilted Greens and a Creamy Watercress Sauce

Roast Turkey Escalope Wrapped in Bacon and Served with Root Vegetable Mash and Cranberry Port Jus

Creamy Beef Bourguignion with Gammon Lardons, Cupped Mushrooms and Red Wine. Served with a Timbale of Stock Infused Rice

Morrocan Spiced Minced Lamb with Spicy Tomato Tagine and Roast Vegetable Cous Cous

Roasted Plum Tomato and Spicy Potato Tagine with Fruity Cous Cous, Yoghurt and Toasted Almond Flakes

Caramelised Red Onion and Goats Cheese Tart, Served on Rustic Ratatouille of Mediterranean Vegetables and Rocket Pesto Drizzle

All Main Coursed are Served With Potatoes and Seasonal Vegetables

Dessert

Homemade Zesty Lemon Cheesecake with Wild Fruit Coulis

Classic Chocolate and Chantilly Cream Profiteroles Drizzled in Warm Chocolate Sauce

Fresh Cranberry and Tangy Mincemeat Tartlet Served with Luxurious Cointreaue Infused Whipped Cream