Forum Annual Dinner Dance

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Annual Dinner and Dance – Saturday 8th February 2020
Starters:
Tomato & Basil soup with green pesto crouton (TB)
Honeydew & Watermelon with garden mint & mango coulis (HW)
Ham Hock & confit chicken terrine with piccalilli, crusty bread (HH)
Mains:
Pan roasted chicken supreme, garden pea and pancetta with a tarragon sauce(PRC)
Pork Tenderloin served with colcannon mash potato and english cidar jus (PT)
Featherblade of Beef with Yorkshire pudding (FB) (£2 extra)
Vegetarian Options: (if you would prefer a different vegetarian option, contact Denise Underwood)
Butternut Squash and fresh sage risotto finished with olive oil and Parmesan cheese  (BS)
(All served with seasonal vegetables and new potatoes)
Deserts:
Hallmark Pavlova: meringue nest filled with whipped cream & fresh raspberries, strawberries & blackberries (Pav)
Warmed sticky toffee pudding finished with salted caramel sauce and vanilla ice cream (STP)
Lemon Tart, accompanied by compote of berries & Chantilly cream(LT)
Cheese and Biscuits (CB) (£1 extra)