Filo pastry sacks filled with goats cheese souffle and nutmegged spinach leaves, accompanied with a lemon creme fraiche sauce.
Roast leg of English lamb studded with garlic, carved and presented on the bone. Served with a Madeira wine and fresh rosemary sauce.
Baked courgettes filled with tomatoes and garlic, topped with bechamel sauce and parmisan cheese.
Served with a baileys cream.
With biscuits, celery and fresh fruit bowls.
We estimate that the dinner will finish at approximately 11.00 pm. There will not be a formal 'going away', so if guests need to leave earlier in the evening, please feel free to do so.