3 Course Dinners with Canapes (£50 per head)

CANAPES

• quails eggs with celery salt

• honey and cranberry roasted chipolata sausages

• goat’s cheese and pesto parcels

• mini tarte tartins of tomato and pine nuts

STARTERS

• baked camembert with red onion chutney

• roasted goat’s cheese on a bed of rocket and beetroot served with roasted pine nuts and a balsamic dressing

• locally smoked duck breast with homemade redcurrant sauce and a delicate garden salad

• local black mountains smoked salmon with blinis, crème fraiche and lemon

MAIN COURSES - all served with salad or vegetables

• local Welsh sirloin steak with peppercorn and mustard sauce, served with twice-cooked hand-cut chips and roasted cherry tomatoes on the vine (extra charge £5)

• moroccan spiced lamb tagine served with couscous

• beef bourguignon served with pureed potatoes

• chicken provencal with dauphinoise potatoes

• cod Mornay with new potatoes

PUDDINGS

• chocolate roulade

• cheesecake

• lemon tart

• blackberry and Apple Crumble served with cream or custard

2 Course Supper (£35 a head)

MAIN COURSE all served with appropriate vegetables

• fish pie made with smoked haddock, salmon, cod, prawns and egg in a creamy sauce and served with petit pois

• coq au vin served with dauphinois potatoes, braised red cabbage and French beans

• meat or vegetable lasagna

• chicken or vegetable curry

PUDDING

• pear and ginger tart

• chocolate mousse

• sticky toffee pudding served with cream and ice-cream

Lunch (£25 a head)

One course followed by fresh fruit and local cheeses

LUNCH

• tartiflette

• macaroni cheese

• shepherd’s pie