~ To Start ~
Scallops on a micro green salad with a balsamic dressing.
Tomato and basil soup with crispy croutons.
Roast Pumpkin Ravioli with Sage Butter.
~ Main Course ~
Sea Bass fillet in a herb crust with a Pernod & Thyme Jus.
Extra mature Roast Sirloin of beef with a red wine Jus.
Sliced Gressingham Duck Breast with Honey, Lime & Ginger.
~ and to follow ~
A Selection of Desserts.
~Coffee~ served in the drawing room