STARTERS

Jumbo Prawns with cream and Irish Mist

Melon terrine flavoured with elder flower cordial

Homemade duckliver paté with recurrant and port jelly

MAIN COURSES

Sirloin of beef with caramelised onions and pepper sauce

Confit of duck leg with caramelised apples
and blackcurrant sauce

Monkfish with couscous, lemon and basil sauce

Chick stuffed with apricots and peppers
wrapped in bacon and a sherry sauce

DESSERTS

Cheesecake flavoured with lemon and Cointreau

Brioche bread and butter pudding with black cherry compote

Banana and rum créme brulée

Tea and coffee