potato, prawn & dill salad with warm chorizo
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loin of pork medallion with buttery leeks in tarragon,
encased in pastry with rich cider & chive cream
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a buffet selection of desserts bought to the table
* * * * * *
Coffee and mints
VEGETARIAN OPTION
trio of melon served with a sticky red wine syrup
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a saute of french wild mushroom & spinach in brandy and cream
- layered into an open mushroom & encased in lattice pastry
* * * * * *
a buffet selection of desserts bought to the table
* * * * * *
Coffee and mints
