Course Open
Sunday Carvery

Breaded Plaice Goujons with Tartare Sauce

Breaded Calamari Rings

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Mixed Hors d’Oeuvre Platters

Oak Cured Scottish Smoked Salmon, Gravlax and Beetroot Cured Salmon

Hand Carved Serrano Ham

Hot Smoked Salmon Pate on Chicory Leafs

Vine Ripened Cherry Tomatoes with Mozzarella and Seasonal Leaf Dressed with a Balsamic Reduction

Platter of Asparagus, Cream Cheese Stuffed Peppers, Olives and Chorizo

Mini Prawn Cocktails

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To follow through the Carvery

Roast Leg of Surrey Reared Lamb

Roast Leg of Moroccan Spiced Lamb

Roast Rib Eye of English Beef and Yorkshire Pudding

Haggis, Neeps and Tatties with a Whisky Jus

Chef’s Fish of the Day

All Served with a Selection of Fresh Seasonal Vegetables and Roast Potatoes

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Homemade Sweet Selection

Fresh Fruit Salad

Ice Cream

Lime Posset

Double Chocolate Torte

Strawberry Tart

Raspberry Pavlova

Apple and Blackberry Pie with Custard

Selection of Cheeses from the table with Grapes and Celery

Coffee and Mint Creams