Pear and Gorgonzola salad with a white wine and tomato dressing (G)

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Broccoli and spinach soup with parmesan croutons (L)

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Salmon fillets with a maple syrup, bacon, walnut and brandy topping (M;G)

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Pepper, garlic and thyme crusted fillet of beef served with a creamy horseradish sauce. Served with pomegranate and hazelnut roasted brussel sprouts and a potato-butternut bake (L;G)

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Sour cherry and cheesecake trifle with black pepper and fresh fruits (L)