Rotary Foundation Centenary Dinner 2017

Roasted Plum Tomato Soup

Basil Oil, Croutons

Baked Goats Cheese and Red Onion Tart

Balsamic Glaze and rocket Leaf Salad

Duck Liver Parfait  French bean and Shallot Salad,

Toasted Brioche

Caesar Salad

with Smoked Trout Fillet

Slow Braised Shoulder of Lamb

Baked in Puff Pastry, honey and Rosemary Jus Mini roast Potatoes

Pan Fried Chicken Breast with Silver Skin Onion, Mushroom

Tomato and Tarragon Jus saute Potatoes

Hake fillet Baked with Soft herb Bread Crust,

Dill Weed Veloute Sauce

Mixed Mushroom Pasta pillows Tomato Provençale Sauce

Parmesan Cheese Shavings

Main course served with Seasonal vegetables

Baked Sticky Toffee Pudding

Clotted Cream, Toffee Sauce

Chocolate Marquis Delice

with Vanilla ice Cream

Glazed Lemon Tart,

Fresh Raspberries and Fruit Puree

Ice Mango and passionfruit Parfait

with Tropical Fruit Salsa

Coffee & Mints