Dinner Parties
Starters
Soft rolls and butter
Poached Salmon on a bed of crisp salad leaves drizzled with a mustard and dill sauce
Main Courses
Roast Rump of lamb in a honey, mushroom and rosemary sauce -
Served with seasonal vegetables and Parisienne potatoes
Desserts
Banoffee Gateau with toffee coulis
Coffee and Amaretto biscuits
