Red Carnation Hotels

SAMPLE MENU

Starter

Watercress and Sorrel Soup

Marinated Duck Breast, mango-capsicum salad, chilli and lime dressing

Rubens House Salad, mixed green leaves, scallops, crayfish and crispy pancetta

Main Course

Salmon Fillet served with roasted vegetables and creamed potato

Calves Liver, crispy pancetta and sage mash

Butternut Squash Risotto, peas, parmesan shavings and mixed baby leaves

Dessert

Madagascan Vanilla Panna Cotta with golden kiwi and crystallised vanilla pod

Bea Tollman's Honeycomb Ice Cream

Selection of British and continental cheese, celery, grapes and red wine jelly