Saint Valentine's Day Candlelit Dinner


Cream of Celeriac Soup

finished with toasted almonds

Salmon Fishcake

sweet chilli mayonnaise

Melon and Fresh Berry Cocktail

scented with Galliano

Red Onion and Marmalade Tartlet

topped with goats cheese

Chicken and Apricot Pate

Victorian chutney and warm toast


Lemon Sorbet with Fresh Strawberries


Herb Crusted Fillet of Sea Bass

parsnip puree, lemon and dill sauce

Grilled Rib Eye Steak

with a Diane sauce

Oven Baked Supreme of Chicken

rich tomato and basil sauce

Pan Fried Escalope of Pork

in a bell pepper and sherry sauce

Butternut Squash, Beetroot and Red Onion Lasagne

baby leaf salad

served with a selection of freshly prepared vegetables and potatoes


Treacle and Stem Ginger Tart

vanilla custard

Chocolate and Orange Crème Brulee

scented with Grand Marnier

Fresh Strawberries and Butter Shortbread

layered with whipped cream

Whole Pear Poached in a Port Liquor

served with vanilla ice

Cheese Platter

mature cheddar, brie and stilton served with biscuits, celery and apple


Coffee with petits fours