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RENSHAW 2001
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StartersSmoked Scottish Salmonwith fresh limes Six Rock Oysters Set upon crushed ice with chilli sauce & red onion Parfait of Chicken Livers enriched with Port & Normandy butter served with tomato bread Gateau of Prawns bound in a Marie Rose Sauce with cucumber pearls Salad of Baby Spinach with roasted plum tomatoes, oven dried Parma ham, asparagus & shaved Parmesan Main Courses - HotOven-baked Supreme of SeabassOn buttered bok choy & glazed carrots with a salsa sauce set on creamed potatoes Free-range Supreme of Chicken filled with sun-dried tomato on a bed of basil tagliatelle Mediterranean Vegetable Strudel On a bed of buttered spinach with a chive butter sauce Main Courses - ColdLobster Mayonnaiseserved with a green salad and new potatoes Poached Supreme of Scottish Salmon accompanied by a Hollandaise sauce & green salad DessertsWimbledon Strawberrieswith double cream Raspberries with double cream Zancher Chocolate Torte with fresh blueberries Summer Pudding with a compote of summer berries Cheese Platter with a selection of English & Continental cheeses Coffee and Mints Afternoon TeaReception SandwichesSmoked Salmon Ham & English Mustard Egg Mayonnaise Cucumber * * * Hand-made Scones With clotted cream & Wimbledon Strawberry Preserve * * * Fondant Dips Fruit Tartlets Caramel Cake * * * Welsh Rarebit lightly glazed with cheddar cheese * * * Wimbledon Strawberries & Cream * * * Choice of Teas |