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SERVED AS A COLD FORK BUFFET

Poached and Smoked Salmon and Cold Water Prawns with a Bloody Mary Sauce

Ham Hock Terrine with Home Made Seasonal Pickle

Courgette and Sun dried Tomato Tart

Wild Rocket and Red Onion Salad Dressed with a Balsamic Glaze

Baby Tomato and Cucumber Salad

Crunchy Coleslaw

Hot Buttered New Potatoes Topped with Snipped Chives

Farm House Bread

To Follow

A Selection of Desserts and a Regional Cheese Board with Grapes, Seasonal Chutney and Biscuits

Fair Trade Coffee and Mints

SERVED AS A HOT FORK BUFFET

Pot Roasted Chicken with Sweet Peppers and Herbs

3 Cheese Tortellini in a Creamy White Sauce

Garlic Bread

Braised Onion Rice

Hot Buttered Potatoes

Seasonal Vegetables

Dessert

Home Made Lemon Posset with Short Bread Biscuits

Freshly Brewed Fair Trade Coffee and Mints

FORMAL DINING

Starter

Wild Mushroom and Chicken Liver Pate served with Melba Toast and Onion Compote

Main

Medallions of Herefordshire Beef in a Red Wine and Shallot Sauce served with Seasonal Vegetables and Potatoes

Dessert

Chocolate Torte Fresh Berries and Cream

Freshly Brewed Fair Trade Coffee and Mints

Served in the afternoon

Tea Time Cakes and Freshly Brewed Fair Trade Tea

FORMAL DINING

Starter

Field and Button Mushrooms Laced with Cream, Garlic and Parsley served with Chunky Farm House Bread

Main

Rump of Welsh Lamb with a Port and Red Currant Jus served with Seasonal Vegetables and Potatoes

Dessert

Eton Mess Classic Dessert Cream, Meringue and Berries

Freshly Brewed Fair Trade Coffee and Mints

Served in the afternoon

Tea Time Cakes and Freshly Brewed Fair Trade Tea