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

BBQ
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
Fish

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
Vegetarian

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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