Pate of Turkey Apricots and Mint

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Roasted Loin of Cod wrapped with Proscuitto and Pesto on a Socle with a White Wine Sauce

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Supreme of Guinea Fowl en Croute with Cabbage Dumplings and a Madera Jus.
Dauphinoise Potatoes and Petit Pois Francaise

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Chocolate Mousse with Marmalade Jelly and an Oranged Creme Anglaise

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Stilton and Grape Parcel

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Coffee