Main Courses

Roast Guinea Fowl on a Bed of Rosti Potato and Wilted Greens with a Pancetta and Lentil Jus

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Venison Fillet, Parsnip Puree and Caramelised Red Cabbage with Juniper and Redcurrant Reduction and Parsnip Curls

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Moroccan Spiced Rump of Lamb with a Tian of Mediterranean Vegetables and Couscous with a Tatziki dressing

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Seared Fillet of Beef, Dauphinoise Potatoes, Baby Vegetables with a Smoked Carrot Puree and Madeira Jus

£3 supplement

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Sea Bass Fillet on a Bed of Wilted Kale, Oyster Mushrooms with a Brown Shrimp and Shallot Beurre Blanc

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Pot Roasted Shin of Beef Wrapped in Parma Ham, Parsley Purée Swipe, Dauphinoise Potato, Butter Glazed Green Beans and Baby Carrots

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Charred Breast of Chicken Topped with Black Olive and Herb Crust Served with a Rich Tomato Jus, Mustard Mashed Potato and Roasted Mediterranean Vegetables

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Duck Confit Drizzled with a Berry Jus, Stack of Sweet Potato and Celeriac, French Beans and a Garland of Cherry Tomatoes

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Char Grilled Breast of Chicken with a Champagne Sauce on a Bed of Wild Mushroom Risotto, French Beans and Cherry Tomatoes

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Herb Crusted Rack of Lamb, Rosemary and Port Jus with a Tower of Sweet Potato, Celeriac and Roasted Root Vegetables

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Specialty Homemade Pork Sausages served with a Creamy Mashed Potato, Buttered Garden Peas, French Beans and Carrots with a Rich Onion Gravy

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Roast Sirloin of Beef with Rosti Potatoes, Rich Glazed Shallots and Roast Root Vegetables with a Red Wine Jus.

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Roast fillet of Beef with a Leek and Mustard Mash, a Rich Ratatouille, with a Wholegrain Mustard Jus

£3 supplement

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Baked Salmon Fillet Wrapped in Smoked Salmon Served on a Bed of Stir Fried Spinach, Saffron Potatoes and Garnished with a Garland of Cherry Tomatoes

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Pan Seared Fillet of Sea Bream served on a Bed of Prawn and Pea Risotto, Slow Roasted Cherry Tomato Garnish

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Pot Roasted Jabcob’s Beef Ladder, Creamy Horseradish Potatoes, Caraway Seeded Buttered Carrots with Red Wine, Thyme and Rosemary Jus