Pink Champagne on arrival           Roasted garlic and cherry vine tomato soup (v)   Chefs paté served with onion marmalade and toast   Chilli tiger prawns with garlic bread (To tear and share ~ For two)        Fillet of beef topped with a sauce of shallots, red wine and oyster mushrooms    Breast of chicken with white wine and cream, topped with fresh asparagus    Pan fried salmon with crayfish tails on a bed of spinach    Casserole of lamb in red wine and carrots, served with horseradish mash    Roast vegetable tart accompanied with seasoned vegetables and new potatoes (v)        Strawberries with cherry brandy ice cream     Mango and passion fruit torte    Crème brulee – (to share)    Cheeseboard