Dinner

Meal Name: Table d'Hote

Starters
Soup of the Day
Roll Mop Herring with Potato Salad and Mustard Dressing
Poached Egg with Black Pudding, Chorizo and Warm Salad
Salmon Rillette with Lemon Ailoi
Feta and Watermelon Salad with Black Olives and Dressed Leaves
Smoked Salmon and Prawn with Horseradish Dressing

Main Courses
Belly Pork with Pancetta Crisp and Apple Compote with Cafe au Lait Jus
Confit Duck Leg on Warm Noodle Salad and Teriyaki Sauce
Pan Fried Chicken Breast with Forestiere Sauce
Escolar Steak with Dressed Baby Spinach Leaf and Sweet Pepper Chutney
Fish and Chips with Pea Puree and Tarter Sauce
Butternut Squash Risotto with Rocket and Parmesan Shaving
Rump of Lamb with Minted Gravy and Parsnip Crisps

Desserts
Apricot Creme Brulee with Brandy Snap Disc
Warm Walnut Chocolate Brownie with Chocolate Sauce
Treacle Tart with Vanilla Ice Cream
White Chocolate and Basil Panacotta
Lemon Tart with Winter Berry Compote
Selection of Home Made Ice Creams and Sorbets
Cheese and Biscuits

Coffees, Ports and Dessert Wines
Freshly Brewed Coffee with Petit Fours
Cockburns Fine Ruby Port
Warre's Otima, 10 year old Tawny Port
Bowen's Folly Late Harvest Riesling
Sauternes Les Garonnelles, Lucien Lurton et Fils

Location: Montague's Restaurant
Per person: 32.5