Starter
- Trio of pork—black pudding scotch quails egg, ham hock croquette & slow roasted belly pork
- Honey glazed goats cheese encroute with balsamic reduction & basil oil
- Mackerel and roasted pepper bruschetta with a vierge dressing

Main Courses
- Baked salmon fillet on bubble and squeak served with asparagus and a watercress cream
- Chicken supreme stuffed with a sun blushed tomato mousse with roasted vegetable ratatouille, with dauphinoise potatoes with a red wine jus
- Baked wild mushroom & celeriac torte with a tarragon cream & cauliflower cheese

Desserts
- Trio chocolate torte with honeycomb and a mango coulis
- Glazed lemon tart with fresh raspberries
- White chocolate & raspberry crème brulee with a shortbread biscuit

Ticket price £35.50 payable by Bank Transfer to the RPHC club bank account
Please see your captain to book your place and if you need any other dietary requirements