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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