Menu Choose one dish from each course for the whole group including a vegetarian option if neccessary. All served with homemade bread rolls   Starters Vichyoisse with smoked haddock Smoked Donnington Trout parcels with cucumber salad and crème fraiche  Tartlet of Gorsehill Farm St. Agnes cheese with caramelised red onion   Main Courses Roast Kite’s Nest Farm Sirloin Beef with yorkshire pudding, creamed horseradish and red wine gravy   Ballottine of Chadbury free-range chicken or duck stuffed with pistachio and apricots with thyme gravy   Roast loin of Caumpedene Berkshire breed pork with apple sauce and scumpy gravy   Roast loin of Caumpedene lamb with mint and caper  sauce   Salmon encroute with a smoked salmon, white wine and dill sauce   Homemade vegetable nut roast with marinated prune stuffing     Served with: Rosemary roast potatoes Glazed chantenay carrots French beans and mangetout with red onion   Desserts All served with sauce anglaise   Traditional apple pie Pear and almond tart Chocolate and coffee nemesis Baked vanilla cheesecake with poached blackberries