Formal Hall Tuesday 22nd November
Starter
French Onion Soup
With Toasted Cheese Croute
Main Course
Herb Crusted Rump of Lamb
With Redcurrant Port Reduction Jus
*****
Stuffed Norfolk Flat Mushrooms
With Pimento and Herb Risotto (V)
*****
Chateau Potatoes
Selection of Seasonal vegetables
Dessert
Dark Chocolate Cup filled
With White Chocolate Mousse served with Redberry Coulis