LUNCH AND DINNER PARTIES
(I)
Monkfish in a
Sauce of Vermouth, Garlic, Ginger, Lemon and Fresh Herbs
~
Stuffed Rolled
Rack of Lamb
with a red wine, red currant
and rosemary sauce
Selection of
vegetables
~
Praline Vacherin:
almond meringue with
apricots, cream, Amaretto Liqueur
and crushed praline
(II)
Chicken, Ham
& Apricot Terrine with lemon & tarragon sauce
served with French toasts
~
Fillet of Sole
filled with a salmon mousseline
served in a wine, cream &
dill sauce
~
Caramel Choux
Buns with cream, cointreau & orange rind
(III)
Fresh Scallops
with a ginger wine & cream sauce
~
Pain de Porc
Farci
Pork tenderloin filled with pork,
herbs, lemon & bacon,
roasted and served with sauteed
apple and a wine & sherry sauce
Selection of
Vegetables
~
Fresh Lime
and Gin Mousse on a
Ginger Biscuit
Base *Bronze Award 2002
(IV)
Melon, Prawn
and Grapefruit Salad
with cashew nuts, sour cream
& chives
~
Farmed Venison
Haunch Steak sauteed *Silver
Award 2001
and served on
a rhubarb & potato dauphinios,
with
a Port, Madeira & red wine sauce.
Selection of
Seasonal Vegetables
~
Citrus Tart with
fresh raspberries *Bronze Award
2002
-
* Awards
-
-
-
