The Menu was . . .
The Food
Canapés
Tempura Prawns Served with a Sweet Chilli Dipping Sauce
Smoked Salmon, Cream Cheese and Dill Crostini
Goosnargh Chicken Goujons with Fruity
Flat Chinese Spoon
With Asparagus, Crispy Bacon and Quails Eggs
Served with a
The Meal
Selection of Freshly Baked Farmhouse Breads
To Start
Home Made Chicken Liver Pate with Crispy Toast and Caramelized Onion Chutney
For Main
Host the Roast
Roast Sirloin of English Beef
Served with Yorkshire Pudding, Real Roast Gravy Panache of Vegetables and Dauphinoise Potatoes
The Sweet
Crème Brulee
Served with Soft Summer Berries and
To Finish
Cheeseboards of Local Cheeses
Served with Cafetieres of Coffee with Dark Chocolates
Evening Food
Cones of Chips
Honey & Mustard Glazed Gammons
Roast Chickens
Served with Sautéed Onions, Home Made Stuffing, Roast Mediterranean Vegetables