Menu for April 2001 : Prawn and Ricotta Terrine, Pork Chop Casserole, Pineapple Salad
Menu for March 2001 : Carrot and Tarragon Soup, Venison with morels and Garlic Mash, Queen of Puddings
Valentine's Menu for February 2001 : Marinated Scallops and Mussels, Spicy Chicken with Warm Vegetable Vinaigrette, Walnut Tartlets
Menu for January 2001 : Turkey and Bacon Terrine, Game Ragout, Blackberry Sorbet
Menu for December 2000 : Salmon Mousse, Turkey Breasts with white Wine and Grapefruit, Meringue Roulade with Christmas Fruit Ice cream
Menu for November 2000 : Mushrooms a la Greque, Duck with Orange Sauce, Creme Brulee
Menu for October 2000 : Smoked Salmon and Greek Salad Parcels, Thai Grilled Chicken with rice, French Apple Tart Tatin
Menu for September 2000 : Prawn and Pepper Gratins, Lemon Sole with Orange Sauce, served with Orange and Watercress Salad and Creamed Spinach, Rhubarb and Hazelnut Crumble
Menu for August 2000 : Caesar Salad, Salmon with Avocado and Creme Fraiche, Strawberry Meringue Nests
Menu for July 2000 : Pastrami Toasts, Salmon with Cous Cous served on a bed of Tomato and Olive Vinagrette, Marscapone and Lime Cheesecake
Menu for June 2000 : Fruity Mangetout Salad, Duck Breasts with Raspberry Sauce, Chocolate Mousse
Menu for May 2000 : Venison Terrine with Cranberries, Turkey Breasts with Avocado, Nougat Ice Cream
Menu for April 2000 : Stuffed Aubergines, Lamb with Garlic and Rosemary, Oranges in Cointreau
Menu for March 2000 : Apple and Cider Salad with Camembert Dressing, Rich Venison Casserole with Chocolate, served with Root Vegetable Bake, Frozen Berries with Hot Brandy Sauce
Menu for February 2000 : Parma Ham Parcels with Prawns and Avocado, Chicken Breasts stuffed with Bacon and Mushrooms, Fallen Chocolate Souffle
Millennium Menu 1999/2000 : Canapes, Tabbouleh, Chicken Wrapped in Parma Ham, Coffee & Rum Parfait
Menu for October 1999 : Smoked Salmon & Shrimp Tartare, Ostrich Bourginone, Hot Souffle of Kirsch & Crystallised Fruits
Menu for September 1999 : Asparagus with Ham, Pork Stroganoff, Pineapple with a Kirsch & Raspberry Sauce
Menu for August 1999 : Mushroom Pate, Salmon Filets with Watercress Sauce, Fresh Fruit Brulee
Menu for July 1999 : 4th July Barbeque featuring Salad Tricolore, Barbeque meat & kebabs, a selection of salads and to finish Summer Fruit Terrine
Menu for June 1999 : Prawn & Mushroom Salad, Poussin a la Basque, Strawberries in Port & Raspberry Sauce
Apple and Cider Salad with Camembert Dressing Starter
Asparagus with Ham Starter
Barbequed meats Main Course
Blackberry Sorbet Pudding
Caesar Salad Starter
Carrot and Tarragon Soup Starter
Chicken Breasts stuffed with Bacon and Mushrooms Main Course
Chicken, spicy with Warm Vegetable Vinagrette Main Course
Chicken Wrapped in Parma Ham Main Course
Chocolate Mousse Pudding
Coffee and Rum Parfait Pudding
Creme Brulee Pudding
Cucumber Cups with Taramasalata Canape
Duck Breasts with Raspberry Sauce Main Course
Duck with Orange Sauce Main Course
Fallen Chocolate Souffle Pudding
French Apple Tart Tatin Pudding
Fresh Fruit Brulee Pudding
Frozen Berries with Hot Brandy Sauce Pudding
Fruity Mangetout Salad Starter
Game Ragout Main Course
Hot Souffle of Kirsch & Crystallised Fruits Pudding
Lamb with Garlic and Rosemary Main Course
Lemon Sole with Orange Sauce Main Course
Marinated Scallops and Mussels Starter
Marscapone and Lime Cheesecake Pudding
Meringue Roulade with Christmas Fruit Ice Cream Pudding
Mushrooms a la Greque Starter
Mushroom Pate Starter
Nougat Ice Cream Pudding
Oranges in Cointreau Pudding
Ostrich Bourginone Main Course
Parma Ham Parcels with Prawns and Avocado Starter
Pastrami Toasts Starter
Pineapple Salad Pudding
Pineapple with a Kirsch & Raspberry Sauce Pudding
Pork Chop Casserole Main Course
Pork Kebabs Main Course
Pork Stroganoff Main Course
Poussin a la Basque Main Course
Prawn and Mushroom Salad Starter
Prawn and Pepper Gratins Starter
Prawn and Ricotta Terrine Starter
Queen of Puddings Pudding
Rhubarb and Hazelnut Crumble Pudding
Rich Venison Casserole with Chocolate Main Course
Root Vegetable Bake Vegetable side dish
Salad Tricolore Tomato, Mozzarella and Avocado Salad Starter
Side Salads :
Cracked Wheat Salad, Celery Nut & Sultana Salad, Green Salad, Rice Salad
Salmon Filets with Watercress Sauce Main Course
Salmon Mousse Starter
Salmon with Cous Cous served on a bed of Tomato and Olive Vinagrette Main Course
Salmon with Avocado and Creme Fraiche Main Course
Smoked Salmon Greek Salad Parcels Starter
Smoked Salmon & Shrimp Tartare Starter
Smoked Salmon Canapes Canape
Spicy Chicken with Warm Vegetable Vinagrette Main Course
Strawberries in Port & Raspberry Sauce Pudding
Strawberry Meringue Nests Pudding
Stuffed Aubergines Starter
Summer Fruit Terrine Pudding
Tabbouleh Starter
Thai Grilled Chicken with Rice Main Course
Turkey Breasts with Avocado Main Course
Turkey Breasts with White Wine and Grapefruit Main Course
Turkey and Bacon Terrine Starter
Venison Terrine with Cranberries Starter
Venison with morels and garlic Mash Main Course
Walnut Tartlets Pudding
See my cookery book recommendations in the cookery section of my book pages.
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