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Boxing Day Gala Banquet 2013



Smoked Venison
Spiced Quince Jelly, Smoked Pecan Salad (N) 

Pumpkin Ravioli
Garden Vegetable Dressing (V)


Kirsch Sorbet doused in Laurent Perrier Champagne


Rump of Lamb
Tagine Sauce


Pan-seared Seabass
Gravadlax Cream Sauce


Jerusalem Artichoke and Butter Bean in Puff Pastry
topped with Herb Mash (V)


All main courses served with Fondant Potato
and Chef’s Selection of Vegetables


Lemon Cheesecake, St Clement’s Gel
Vanilla Ice-cream


Fairtrade Organic Coffee and Petits Fours


(V) = Vegetarian    (N) = Contains Nuts

 Some of these dishes may contain nuts


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