Four-Course Menu Suggestions

Starters
Smoked chicken, bacon and oaked smoked cheese salad with creamy basil dressing
Potted crab thermidor with toasted soldiers
Chargrilled halloumi garden salad with herb and lemon marinade
Spiced Thai fish cakes with sweet chilli dip
Posh prawn cocktail with smoked salmon

Main Course
Chicken breast with a tarragon cream sauce, sautéed potatoes and mixed green vegetables
Lamb tagine with spiced cous cous and dressed herb salad
Slow-cooked beef short ribs in sloe port with horseradish mashed potatoes and seasonal vegetables
Roasted squash with feta, sage and pine nut and warm roasted vegetable salad
Smoked haddock and leek gnocchi with shallots and creamed leeks

Puddings
Amaretto and marzipan trifle with fresh raspberries
Peanut butter cheesecake with chocolate ganache
Summer fruit Eton Mess with fresh fruit coulis and elderflower cream
Passion fruit and lime crème brulée with lavender shortbread
Sticky toffee pudding with caramel ice cream and toffee sauce

Coffee and Tea Table with Chocolates