Selection of Four Canapés Per Person 
Selection of Arrival Drinks Pimms No.1, Bucks Fizz, White & Red Wine, Selection of Fruit Juices

One Starter of Your Choice: 
Chicken Liver and Smoked Bacon Parfait with Toasted Brioche and Red Onion Marmalade 
Traditional Vichyssoise with Chive Crème Fraiche (Hot or Cold) 
Smoked and Fresh Salmon Terrine with Cucumber Raita 
Consommé of Beef with Oxtail Cappelletti Ogen Melon with Ripened Figs, Prosciutto and Reduced Balsamic 
Ham Hock Galantine with Grape Chutney

One Main Course of Your Choice: 
Pan-fried Corn fed Chicken Breast, Caramelised Button Onions and a Pancetta and Burgundy Sauce 
Roast Fillet of Pork, Braised Red Cabbage and Potato Fondant with Glazed Apples and Calvados 
Braised Shank of English Lamb, Confit Potatoes, Fine Beans and a Bean Cassoulet 
Seared Scottish Salmon, Spinach and Asparagus Timbale, Jersey Royals and Sorrel 
Beurre Blanc Mille Feuille of Witch Sole and Tiger Prawn Mousse with Baby Roast and a Cep and Dill Sauce 
Roast Sirloin of Beef, Yorkshire Pudding, Chateau Potatoes, Roasted Root Veg and Red Wine Sauce

One Choice of Dessert: 
Caramelised Lemon Tart with Vanilla Crème Fraiche 
Summer Pudding with Cornish Clotted Cream 
Belgium Chocolate and Walnut Terrine with Grand Marnier Cream 
A Selection of British Cheese, Grapes, Celery and Water Biscuits 
Tart Tatin with warm Crème Anglais  
Berry and Port Jelly with Whiskey Ice Cream

1/3 Bottle Wine Per Person
Aimery Chardonnay
Aimery Merlot
Caliterra Malbec
Pinot Grigio

For The Toast
Glass of Canard Duchene

Selection of Five Canapés Per Person

Selection of Arrival Drinks
Pimms No.1, Bucks Fizz, White & Red Wine, Fruit Punch

One Starter of Your Choice:
Chicken Liver and Froi Gras Parfait, Toasted Brioche and Grape Chutney
Traditional Heavy Oak Smoked Scottish Salmon
Smoked Haddock and Trout Fish Cakes, Roquette and Parmesan Salad and Grain Mustard Sauce
Water Cress and Potato Soup with Ribbons of Smoked Salmon
Local Wild Game Terrine with Apple and Celery Chutney
Ogen Melon with Ripened Figs, Prosciutto and Reduced Balsamic

One Main Course of Your Choice:
Seared Scottish Salmon, Spinach and Asparagus Timbale, Jersey Royals and Sorrel Beurre Blanc
Medallions of Corn Fed Chicken Stuffed with Thyme Mousse, Fondant Potato and Tarragon Sauce
Fillet of Beef Stuffed With Stilton, Chateau Potatoes, Roasted Root Veg and Burgundy Sauce
Rack of English Lamb, Dauphinois Potatoes, Baby Steamed Vegetables and Sweetened Redcurrant Sauce
Pot Roasted Guinea Fowl, Pancetta, Silverskin and Cep Casserole with Confit Potatoes
Mille Feuille of Witch Sole and Tiger Prawn Mousse with Baby Roast and a Cep and Dill Sauce

One Choice of Dessert:
Chocolate and Peach Bavarois with Raspberry Coulis
Bitter Chocolate Tart with Belgium Chocolate Ice cream
Summer Pudding with Cornish Clotted Cream
A Selection of British Cheese, Grapes, Celery & Water Biscuits
Baileys Crème Brulee with Shortbread
Caramelised Lemon Tart with Vanilla Crème Fraiche

1/3 Bottle Wine Per Person
Pinot Grigio
Caliterra Chardonnay
Banda Azul Rioja
Beaujolais Villages

For The Toast
Glass of Moet et Chandon

Selection of Six Canapés Per Person

Selection of Arrival Drinks
Pimms No.1, Moet et Chandon Champagne CocktailFruit Punch, White and Red Wine

One Starter of Your Choice:
Roasted Vine Plum Tomato Soup with Pesto
Mediterranean Vegetable and Goats Cheese Tartlet with Wild Roquette and Parmesan
Cornish Lobster Bisque with Parmesan Croutons
Traditional Heavy Oak Smoked Scottish Salmon
Local Wild Game Terrine with Apple and Celery Chutney
Pate de Fois Gras 

One Sorbet of your Choice:
Champagne, Lemon and lime, Ruby Grapefruit, Wild Berry

One Main Course of Your Choice:
Roasted Fillet of Aberdeen Angus Fillet of Beef Yorkshire Pudding, Roasted Root Veg and Red Wine Sauce
Medallions of Monk Fish Wrapped in Parma Ham, Creamed Leeks and Crushed Jersey Royals
Best End of English Lamb infused with Garlic and Rosemary, Potato Fondant, Steamed Baby Vegetables and Sweet Redcurrant Sauce.
Whole Roasted Wild Sea Bass coated in Herb Emulsion, Baby New Potatoes and Wilted Spinach
Pot Roasted Guinea Fowl, Pancetta, Silverskin and Cep Casserole with Confit Potatoes

One Choice of Dessert:
Warm Chocolate Fondant with Wild Strawberry Ice cream
Summer Pudding with Cornish Clotted Cream
A Selection of British Cheese, Grapes, Celery & Water Biscuits
Belgium Chocolate and Walnut Terrine with Grand Marnier Cream
Chocolate and Peach Bavarois with Raspberry Coulis

1/2 Bottle Wine Per Person
Montepulciano
Bourgogne Pinot Noir
Chablis
Vouvray

For The Toast
Glass of Mercier Rose