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MAIN COURSES

Pan-Fried Breast of Chicken
Red wine and bacon sauce

Poached Fillet of Scottish Salmon
Saffron, Caper and Dill Sauce

Traditional Roast Shoulder of Pork
Bramley Apple Sauce and Roast Gravy

Poached Fillet of Smoked Haddock
Baby Onions, Peas and Smoked Bacon

Confit of Lamb Henry
Rosemary Scented Jus

Pan-fried Breast of Chicken
Spring Greens and Chasseur Sauce

Beef Bourguignon
Button Mushrooms, Port Sauce and Creamy Mash

Roasted Breast of Duck
Potato Rosti, Red Wine and Shallot Sauce

Pan-fried Rump of Lamb
Char-grilled Vegetables, Black Olive Tapenade, Mint Jus

Grilled Fillet of Sea Bass
Red Pepper Mash, Pesto Dressing

Individual Joints (for Ten)
We serve it, you carve it!
A whole Roast placed in the centre of each table

Slow Cooked Featherblade of Beef
Creamy Horseradish Mash and Red Wine Sauce

Roast Fillet of Hake
with Sautéed Spinach and Chive White Wine Sauce

Braised Pork Shoulder
with Celeriac Remoulade, Baby Apple and Calvados Sauce

Feuilette of Baby Vegetables and Wild Mushrooms
Madeira Cream (V)

Asparagus, Pea & Mint Risotto (V)

A selection of Seasonal Vegetable and Potato dishes.