Norwegian Prawn and Asparagus Cocktail, Tossed Dressed Leaves, Marie Rose Dressing Balsamic Breast of Barbary Duck, Plum and Apple Chutney, Redcurrant Sauce Atlantic Smoked Salmon, Brioche Bun, Frisse Lettuce, Lemon, Caper and Dill Aloli Rosspark Vegetable Broth Cream of Curried Parsnip with Parsnip Crisps Cream of Sweet Potato and Butternut Squash Roast Tomato and Red Pepper Soup Main

All main courses are served with two Vegetable and two Potato accompaniments

Baked Atlantic Salmon, Parmesan Crust, White Wine and Herb Veloute Buttered Roast Leg of Lamb, Thyme and Redcurrant Jus Supreme of Chicken stuffed with Spinach and Bacon, Port Wine and Rosemary Sauce Roast Rib Eye of Beef with Yorkshire Pudding and Roast Gravy Rosspark Turkey and Ham, Parsley stuffing, Chipolatas and Traditional Gravy VEGETABLES Cauliflower Mornay, Broccoli topped with Bacon and Parmesan Cheese, Baton Carrots and Tarragon Butter, Braised Cabbage with Bacon and Onions, Puree of Root Vegetables, Honeyed Sugar Snap Peas, Courgette Provencale, Ratatouille of Vegetables (i.e. Courgette, Onion, Peppers and Aubergine) Panache of Vegetables (i.e. counts as two vegetables accompaniments) POTATOES Parsley Boiled, Creamed, Roast, Traditional Champ, Dauphinoise (sliced with Garlic Cream and Herbs), Biarritz (creamed with diced Bacon and Peppers)

Desserts

Seasonal Cheesecake (Lemon, Orange, Coconut and Pineapple, Raspberry Ruffle, Tiramisu, Baileys, White Chocolate and Hazelnut, Chocolate and Ginger) Fresh Fruit Pavlova with Fruit Coulis Chocolate Profiteroles Crème Brûlée with Dipping Biscuit Chocolate Fudge Cake with Butterscotch Sauce and Cornish Vanilla Ice Cream Lemon Meringue Pie with Crème Chantilly Chocolate Salted Carmel Torté Rosspark Trio: Mini Choux Bun, Cheesecake and Meringue Nest ( counts as two dessert choices)

Freshly Brewed Tea or Rich Roast Coffee