Tomato, red pepper and basil soup V
served with fresh bread
Chicken liver pate
with whole grain toast and slow gin, cranberry and apple chutney
Smoke salmon and prawn terrine
with tartar salsa
Baked flat-capped mushroom V
filled with ratatouille topped with a Stilton crust
Parma ham, mozzarella and poached pear salad
with light vinaigrette |