CASCADES

Home made Cream of Mushroom Soup
With Stilton & Herbed Cep Crisps

Confit of Duck, Chicken & Pink Peppercorn Parfait
With Warmed Brioche Toasts, Rosemary & Onion Jam

Titan of Watermelon, Blood Oranges & Roasted Figs
With a Pomegranate Dressing

Baked Field Mushrooms filled with Sautéed Asparagus
& Sun Blushed Vine Tomatoes, Rocket & Aged Balsamic

Classic Prawn Cocktail with & Caribbean Dressing
Served with crisp Melba Toasts

Oven Baked Tranche of Salmon 'En Croute'
With a Crab & Ginger Mousse & Roast Red Pepper Beurre Blanc

Traditional Roasted Topside of Beef
With Yorkshire Pudding & Oven Roasted Potatoes & Gravy

Goosnargh Corn fed Chicken Supreme
With a Apricot & Stilton Dressing, & Roasted Fennel

Poached Leek, Roast Beetroot & Shropshire Blue Tartlet
With Rocket & Pickled Cucumber Salad & a Raspberry Vinaigrette

Slow roasted Loin of Pork on Caramelised Apples
Seeped in Armagnac, with Lemon crushed Potato Cake & a Pear & Ginger Sauce

Warmed French Crepes
With Mascarpone Mousse & Chocolate Sauce

Passion Fruit & Pear Mille Feuille
With a Cointreau Chantilly Cream & Strawberry & Gin Sauce

Chocolate Mocha Mousse
With a Chilled Cream Topping & Chocolate Shavings

Apricot & Mint Cold Set Cheesecake
With Sweetened Black Current & Mint Coulis

Traditional Bread & Butter Pudding
Served with thick creamy custard