Starters:

Terrine of Salmon and Monkfish with a Green Herb and Mayonnaise
Or
Chef’s selection of Hors D’oeuvres with Assorted Dressings


Main Courses:

Traditional Roast Stuffed Turkey and Honey Baked Ham with a Cranberry Relish
Selection of Market Fresh Vegetables
Or
Roast Rack of Lamb with a Pesto Crust, Garlic and
Rosemary Jus


Dessert:

Profiteroles
Or
Bittersweet Chocolate Marquise set on a Raspberry Coulis