All starters served with a selection of granary rolls and butter

   Gruyere and Strong Cheddar Soufflé
on a bed of mixed leaves with a red onion marmalade

Chargrilled Mediterranean Terrine
with aubergines, courgettes and cherry tomatoes with ratatouille chutney

Roasted Red Pepper Parfait
with Welsh goats cheese and aubergine with a tomato salsa

Smoked Salmon and Cod Terrine on a bed of Rocket 
with homemade horseradish

Dolcelatte and Muscarpone Cheesecake
with a roasted red onion and shallott coulis

An individual triangle slice of Smoked & Poached Salmon with Asparagus,
combined in a cream cheese & dill mousse, wrapped in Scottish Smoked Salmon

Roast Confit of Bacon
with vine tomatoes in a Porcini Mushroom dressing

Chicken Pepperonata Terrine
(Chicken breast layered with Chargrilled Peppers, Parmesan and Oregano wrapped in Parma Ham)

Poached Salmon and Monkfish Terrine with a Lime Hollandaise

Pistou Salad with Tomatoes, Potatoes, Green Beans, Olives and Parmesan
served with a Black Olive dressing

Roast Chorizo Sausage with Red Potato, Rocket Salad and Aoili

Marinated Mozzarella with Avocado
served with extra virgin olive oil and fresh Basil

Baby Gem Caesar
(Smoked Chicken and Pancetta on a bed of Baby Gem Lettuce)

Parcels of Smoked Salmon stuffed with Dorset Cream Cheese
served with homemade horseradish

Roasted Tomato Soup with a purée of Basil
served with Olive Croutons

Roulade of Smoked Salmon
stuffed with a Prawn mousse

 Traditional Starters

Egg Mayonnaise served with Prawns

Half Ogen Melon filled to the brim with Port

Prawn Cocktail in a Marie Rose sauce
served with thinly sliced brown bread and butter

Chicken Liver Paté
served with hot buttered toast

Carrot and Coriander Soup

Potted Shrimps

Minestrone Soup

Smoked Salmon Paté
served with hot buttered toast

Avocado Vinaigrette

Prawn and Potato Salad