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Meat and Poultry

Roasted supreme of chicken

stuffed with red pepper cheese and spinach, wrapped in bacon

Duck breast

served with succulent chefs special orange sauce

Fillet of pork

served with a creamy Mediterranean sauce

Tornado of fillet Rossini (classic recipe)

Grilled chicken

served with a lemon and tarragon sauce

Hog Roast: Apple sauce

a selection of salads and potatoes, bread and butter

Beef Wellington

Fillet steak Marie Louise


Beef or lamb burger, sausages, selection of chicken, selection of meats, jacket potato and salads, bread rolls and butter

Stuffed pheasant

served with a raspberry and port jus

Slow roasted lamb shank

served with a reduction of red wine, rosemary and thyme jus

Rib eye steak

Slow roast belly of pork

served with an apple and raspberry sauce


Darne of Salmon

served with a lemon parsley & butter sauce

Sea bream

served with a rich hollandaise sauce

Half a fresh lobster

served either a lemon butter sauce of a classic thermidor sauce

Fresh grilled Seabass

served with caper, prawn and tomato sauce

Grilled fresh fillet of cod

served with Beurre Blanc sauce

Stuffed calamari

Fillet of Plaice Florentine

Mediterranean king prawn

served in a garlic and tomato sauce

Fillet of Dover sole rolled in salmon

served with a creamy prawn sauce


Red onion and goat cheese tartlet

Puff pastry parcel

stuffed with butternut squash, Stilton, fresh cranberries and walnuts

Roasted vegetarian lasagne

Slow roast red pepper

filled with wild mushrooms set on a bed of tagliatelle accompanies Gorgonzola sauce

Wild mushrooms ragout

All mains are served with a choice of potatoes and seasonal vegetables – Dietary requirements provided on request

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