Menu for 19th June -Evening Buffet

Selection of freshly baked bread & dips
Lamb vegetable & barley broth
Roasted winter vegetable salad
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Roasted rump of beef with Horseradish, Yorkshire pudding & red wine jus
Lemon & pistachio crusted Groper fillet with citrus butter sauce
Potato Dauphinoise with thyme & parmesan
Glazed carrots with honey & ginger
Minted green peas
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Chocolate raspberry & hazelnut brownie
Lemon & passion fruit tart
Creme chantilly
Tea & coffee