3 course meal for

STARTERS

Bouillabaisse with parmesan crostini & rouille

Smoked haddock fish cakes with tartare sauce

Foie gras and chicken liver parfait with toasted hazelnut brioche

Butternut squash and sage ravioli with Ameretto biscuits and parmesan

MAIN COURSE

Roast duck, pig in a blanket and pork and sage stuffing

with roast potatoes, savoy cabbage honeyed parsnips and cranberry sauce

Pork tenderloin and king scallops

with Pumpkin polenta,leeks, pea shoots and truffle oil

Braised shin of beef and roast rump

with portobello mushroom, horseradish & potato puree, baby carrots and leeks

DESSERTS

Apple and blackberry crumble with vanilla ice cream

Chocolate and orange torte with Chantilly cream

Bread and butter pudding with custard

Selection of neal's yard cheese with chutney and oatcakes