Pate of Turkey Apricots and Mint
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Roasted Loin of Cod wrapped with Proscuitto and Pesto on a Socle with a White Wine Sauce
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Supreme of Guinea Fowl en Croute with Cabbage Dumplings and a Madera Jus.
Dauphinoise Potatoes and Petit Pois Francaise
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Chocolate Mousse with Marmalade Jelly and an Oranged Creme Anglaise
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Stilton and Grape Parcel
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Coffee
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