Starters
Baked French brie parcel, served warm with a bacon, redcurrant and caramelised orange salad
Main Course
Slow braised sticky Hampshire beef with creamed parsnip mash, Root vegetable crisps and Olivette carrots
Dessert
Blackberry and apple crumble with caramel ice cream and creme Anglaise
Evening Buffet
The Bijou Hog Roast
Chocolate Fountain