Soup of the Moment served with crusty bread.

Pork, Apricot and Basil Terrine, presented with a orange and herb compote and crisp melba toast.

Melon Pearls splashed with a Lemon and Ginger Wine, finished with a cured salmon rose and draped with a sweet honey and chilli dressing.

Lemon Cous-Cous and Marinated Aubergine Gateau layered with garlic roasted pepper and served with a orange oil dressed salad.

Fillets of Rainbow Trout Centred with a Lime and Tarragon Mousseline wrapped in a Italian ham and lightly baked and served with a celery and onion butter sauce.

Tender Breast of Chicken Braised in a Parcel of Root Vegetables and white wine seasoned with chopped chilli's and coriander accompanied with a saffron potato cake.

Fresh Egg Fettucini tossed in a pesto sauce with French beans and potatoes served with lashings of fresh grated parmesan and black pepper.

4oz Collop of Angus Beef Fillet Char-Grilled Presented with a fresh mussel and Dijon mustard sauce served with a panache of baby vegetables and a sorrel and spinach mash potato

Sweet Macerated Cherry's in a Vanilla and Mint Syrup accompanied with a dairy ice cream and a walnut shortcake.

Passion Fruit and Ginger Cheesecake accompanied with a fruits of the forest sauce.

Chocolate Meringue and Ice Cream Sundae finished with fresh cream and hot chocolate sauce.

Sticky Toffee Pudding £4.35 topped with a rich toffee sauce.