Main
Course
Fillet of Beef
with Red Wine Reduction
Breast of Chicken
stuffed with Leek and Spinach Mousse with Brandy and
Mustard Cream
Sauce
Goats Cheese and
Mushroom Tart with Caramelised Onions
served with Mixed
Leaves (V)
Boiled and Roast
Potatoes, Glazed Carrots, Buttered Sprouts and Roast Parsnip