Graham Thorpe menu

Duck and Orange Pate with Balsamic Dressing and Melba Toast

Slow Cooked Shin of Beef with Lincolnshire Poacher Dumplings

with Chefs Choice of Vegetables

Spotted Dick and Custard

Brie, Stilton & Mature Cheddar Cheese with Biscuits

Coffee & After dinner Mints

John Aldridge menu

Smoked Mackrel Fillet with Horseradish Crem’e Freche

Roast Topside of Beef with Yorkshire Pudding and Beef Gravy

with Chefs Choice of Vegetables

Apple and Cinnamon Crumble with Custard

Brie, Stilton & Mature Cheddar Cheese with Biscuits

Coffee & After dinner Mints

Bobby George menu

Minestrone Soup

Roast Saddle of Turkey with Chipolata wrapped in Bacon & Sage & Onion Seasoning

with Chefs Choice of Vegetables

Christmas Pudding with a Brandy Sauce

Brie, Stilton & Mature Cheddar Cheese with Biscuits

Coffee & After dinner Mints

Dean Richards menu

Vegetable Soup

Lamb Steak with Red Currant & Rosemary Sauce

with Chefs Choice of Vegetables

Treacle Sponge, with Custard

Brie, Stilton & Mature Cheddar Cheese with Biscuits

Coffee & After dinner Mints

Paul Reene and Alan Clark menu

Ham Hock Terrine with Wholegrain Mustard Dressing

Chicken Breast in Cracked Black Pepper and Zesty Lemon Sauce

with Chefs Choice of Vegetables

Banoffee Pie dusted with Cocoa edged with a swirl of Lemon Cream

Brie, Stilton & Mature Cheddar Cheese with Biscuits

Coffee & After dinner Mints

Ladies Night menu

Platter of Melon and Woodland Fruits

Roast Pork with Sage & Onion Stuffing and Crackling

with Chefs Choice of Vegetables

Four Layer Chocolate Fudge Cake

Brie, Stilton & Mature Cheddar Cheese with Biscuits

Coffee & After dinner Mints

The PROVISIONAL table plan for the next dinner is as follows

seating plan.