Banquet Menu for Wednesday 4th July:

Warm Leek and Stilton Tart, Organic Salad Leaves with Balsamic Dressing
***
Stone-Oven Baked Guinea Fowl Supreme with mushrooms on a bed of Creamy Cabbage
***
Vegetarian: Field and Forest Mushrooms in a Puff Pastry Tart, Tarragon and Parsley Sauce
***
Whole Fine French Beans and Mange Tout
Sauteed New Potatoes in their skin
***
Queens’ Pudding with marinated Fresh Berries and Hot Custard
***
Coffee and Chocolates
***

Wine
1 Glass of House White or Red Wine included with the meal