Antipasto of Continental Meats
Served with Olive Bread and a Balsamic Dip
Salad of Smoked Duck, Dried Cranberries and Spiced Pecan Nuts
Drizzled with a Dijon Mustard and Creme de Cassis Glaze
Black Pudding Stack
Black Pudding Covered with Pea Puree and Topped with Scallops
Strawberry and Smoked Venison Salad
Drizzled with a Balsamic and Creme de Cassis Glaze
Cheddar Cheese Timbale with Crushed Pineapple and Walnuts (V)
Served with a Salad Garnish

Cream of Roasted Red Pepper Soup (V)
Sherried Onion and Almond Soup with Saffron (V)
Fruit Juice



Traditional Cape Dutch Chicken Pie
Topped with Puff Pastry and Served with Peach Chutney
Roast Silverside of Scottish Beef
Served with a Yorkshire Pudding and Lingonberry and Shallot Gravy
Venison Casserole with Orange and Brandy
Slow Cooked in an Orange and Brandy Sauce
Dalnaspidal Cold Seafood Platter
Medley of Crayfish Tails, Honey & Dijon Mustard Glazed Salmon, Smoked Mussels & Red Tiger Prawns
Butternut Squash, Spinach and Dolcelatte Tart (V)
Served with a Wild Cranberry and Orange Relish

All Served with a Selection of Vegetables and Potatoes



Cape Brandy Pudding
A Rich Light Syrupy Pudding with Pecan Nuts, Brandy & Dates Served Warm with Cream or Ice Cream
Strawberry Friand
Deliciously Different Moist "French Teacake" Served Warm with a Vanilla Sauce
Mint Chocolate Baileys Panna Cotta
A Light Creamy Dessert with a Hint of Mint Chocolate
Tropical Pineapple Cheesecake
Topped with Mangoes and Kiwi Fruit and Served with Cream or Ice Cream
Cheese and Biscuits
A Variety of Cheeses and Crackers Garnished with Quince Jelly and Grapes

Coffee/Tea and Amaretto Biscuits