On arrival
1 glass of kir royale or buck's fizz per person

With your meal
2 glasses of wine per person

Starters

Caribbean roasted butternut squash and chicken soup
Prawn cocktail, pickled olives, capers and pickled baby cucumbers
Duo of smoked salmon and gravadlax
Smoked chicken and avocado salad
Blue cheese, prunes wrapped in Parma ham
Trio of melon balls in ginger honey syrup (V)
Onion and jack cheese quesadillas (V)

Intermediate Course

Choice of sorbet

Main Courses

Pan seared lemon sale, vegetable au gratin, dill and pink pepper sauce
Roasted rack of lamb, sweet potato dauphinoise, rosemary jus
80z sirloin steak, turned tarragon potatoes, parsley butter
Hoi sin duck leg, orange glazed baby carrots, honey pepper sauce
Supreme of salmon, on bed of creamed spinach, grapefruit butter sauce
Sun dried tomato and mascarpone chicken roulade, roasted root vegetables and smoked tomato sauce
Leek and mushroom pie (V)
Oriental vegetable strudel M

****All main courses to be served with seasonal vegetables and potatoes****

Desserts

Exotic fruit pavlova
Tiramisu
Raisin bread and butter pudding with warm custard
Mango and Iychee mousse
Coconut panacotta
European cheese platter

For the Toast

1 glass of champagne per person
Petit fours Tea/Coffee