south causey brochure revised according to email.pdf

MENUPlatinum à la carteFIRST COURSESECOND COURSETHIRD COURSECONFIT OF DUCK LEGRested on Plums poached in Mulled WineCHEFS GAME TERRINEWith macerated Grapes and ten year oldBalsamic Vinegar and served with MelbaToastSMOKED SALMON &ROAST SALMONServed with Watercress Cream & Capersrested on Onion Bread and topped CrevetteCHEFS SHREDDED HAM HOCKWith a warm Black Pudding Frittercircled with spiced Plum Chutney withDeep Fried Goats Cheese, garnished withMicro Cress and a Quenelle of PeasePuddingSEAFOOD PLATTERConsisting of Smoked Salmon, Prawns,Tiger Prawns, RoastedSalmon, Oyster with Cider, Red OnionVinaigrette, Marie Rose, Lemon Wedges,Watercress & Micro CressASIAN PRAWNSTiger Prawns stir fried in Sweet Chilliand rested on Bean Sprouts, Coriander &Noodles, circled with a Ginger BalsamicA CHOICE OF HOMEMADE SOUPServed with fresh Crusty Bread andEnglish Butter:Homemade Vegetable SoupTomato and Basil SoupCarrot & Coriander SoupLeek & Potato SoupMinestrone Soup(Please note only one choice of Soup can bemade)TWELVE HOUR SLOW ROASTED SILVERSIDEOF BEEFServed with a Yorkshire PuddingEIGHT HOUR SLOW ROASTED LEG OF LAMBServed with a Yorkshire PuddingROAST LOIN OF PORKServed with crackling and a YorkshirePuddingFOUR BONE RACK OF LAMBWith Rosemary, herb crust rested on GarlicMashed Potatoes circled with a Port &Wild Mushroom JusFILLET OF SALMONWrapped in Pancetta, rested on Roasted VineTomatoes circled with Toasted Cous Cousand served with a Roasted Pepper Coulis andCrème FraicheBEEF WELLINGTON6oz Fillet, cooked Medium, wrapped in Puffpastry & Ham with Mushroom Stuff ngrested on a Port and Wild Mushroom JusCHICKEN BREAST FILLED WITH GOATSCHEESEWrapped in Parma Ham, rested onChargrilled Aubergine, circled with Olives &Tomato Ragout, garnished with BasilITALIAN BREAST OF CHICKENWrapped in Parma Ham, and topped with aTomato & Basil Sauce infused with Olives,Chorizo, Pepperoni and a hint of ChilliCAUSEY FISH PIEBound with a Prawn & Dill sauce and toppedwith Cheesy Mash PotatoMEDITERRANEAN VEGETABLETARTLETTopped with Herbs from the garden rested ona warm Sweet Pepper SauceWAFFLESTopped with Chef’s Ice Cream, ToffeeBananas, Whipped Cream & FlakedChocolate, served with a Glass of Dessert WineMALTESER CHEESE CAKEWith Chef’s Ice Cream, and Glass of DessertWineA TRIO OF PUDDINGSSticky Toffee Pudding with Warm ButterScotch Sauce, Chocolate Torte,White Chocolate Cheesecake withVanilla Ice Cream, served with a Glass ofDessert WineCHEFS FINE SELECTION OF CHEESESFrom Doddingtons Cheese Farmaccompanied with a PumpkinBiscuit, Grapes, Celery & PlumChutney, served with a Glass of PortVANILLA CRÈME BRULEWith Shortbread Fingers & ChocolateDipped Strawberries, served with a Glass ofDessert WineFOURTH COURSETEA OR COFFEE & CHOCOLATE TRUFFLESFOR VEGETARIAN & GLUTEN PLEASE SEEFOLLOWING MENUWARM GOATS CHEESEServed on a bed of caramelized OnionChutney, circled with Balsamic VinegarYour Vegetables are Green Beans, Carrots,Cauliflower Cheese, Garden Pea withBacon & Onion, Mashed Potato &Roast Potatoes