Valentines Menu

First Course

Asparagus wrapped in Parma ham, lightly dresseed with olive oil and parmesan cheese set on a bed of rocket salad

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Avocado filled with king prawns on mixed salad leaves ,covered with a seafood sauce and Strip of gravilax

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Warm goat’s cheese served on a medalion of toasted bread ,topped with cooked spinach and orchard apple chutney

Second Course

Lemon Sorbet

Third Course

Seared Duck Breast on a bed of orange mashed potato and served with a port jus

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Roast oregano lamb chump with herbed cous cous and mint sauce
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Asparagus & riccota canneloni topped with a tomato and basil sauce