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Lunch First Courses Seasonal vegetable soup with oven-baked croutons Chicken liver Parfait on crisp salad leaves accompanied by Cumberland Sauce Assiette of salmon salad with a piquant orange and dill dressing Spinach and Ricotta tortellini Main Courses Pea and mint risotto Fishermans pie Roasted leg of Romney marsh lamb with mint sauce and rosemary gravy Chicken sauté chasseur Dessert Courses Fresh Fruit Salad Blackforest Gateaux	Gourmet Selection of Canapés Gorgonzola Risotto with Sage Butter and Toasted Walnuts Char-grilled Tuna Nicoise with Tomato Dressing Cassis Sorbet Assiette of Middle White Pork with Apple and Cider, White Onion sauce, Sage and Onion Foam Pre-Dessert Champagne fruit jelly with Zabaglione and Passion Fruit Sorbet Dessert Chocolate Orange parfait with Marmalade Biegnets Coffee and Petit Fours	Themed Lunch Christmas Starters Thanet College Home Cured Salmon and Lemon Dressing with Prawns and Marie Rose Sauce Cream of Parsnip and Apple Soup Garnished with croutons Main Courses Roast Kentish Turkey breast with a chestnut stuffing and traditional garnish Fillet of Sole Veronique Poached fillet of Sole with a White Wine sauce with Muscat Grapes Vegetarian Roast Vegetable Wellington with a Cranberry dressing Vegetables and Potatoes Brussel Sprouts with Chestnuts Roasted Parsnips, Jardiniere of Vegetables Roasted Potatoes Buttered New Potatoes Desserts Thanet College Plum Pudding with Brandy Sauce Fresh Fruit Salad and Cream Hand crafted Mince Pies