Main Courses

Roast Rib of Beef with Watercress, Yorkshire Pudding and Horseradish Gravy

Braised Lamb Shank on a Bed of Colcannon with Rosemary & Redcurrant Glaze

Pot Roasted Shoulder of Lamb Celeriac Puree & Mint Marjoram Jus

Slow Roasted Pork Belly with Red Cabbage & Smoked Bacon with Cider Glaze

Daub of Beef with Dauphinoise Potatoes Caramelised Shallots & Red Wine Jus

Paupiette of Chicken filled with Spinach Stilton & Oyster Mushrooms on Butternut Squash & Light Chicken Gravy

Real Meat Company Chicken Breast on a Pancetta, Button Mushroom

Baby Onion & Puy Lentil Cassoulet

Boiled Rump of Gammon Creamed Potatoes Savoy Cabbage & Parsley Sauce

Fillet of Salmon Lemon & Coriander Crust on Leek & Potato Cake with Red Pepper Coulis

Loin of Cod on a Bed of Straw Carrots with Spinach and Watercress Sauce

Poached Fillet of Haddock on a Kedgeree Risotto & Crispy Leeks

Salmon & King Prawn on Croute with Mixed Greens & Wholegrain Mustard Sauce

Pan fried Pork Cutlet on Granny Smith & Maris Piper Mash with Peppercorn Sauce

Pan Fried Barbury Duck Breast Spring Greens Egg Noodles & Black Bean Sauce

Individual Beef wellington with Fois Gras Pate Sat on a Portobello Mushroom
and served with a Forestiere Sauce

Vegetarian Dishes
Mushroom Stroganoff

Sweet Potato, Spinach & Red Pepper dauphinoise

Tomato Leek & Roquefort Tart

Vegetable Lasagne

Sweet peppers & Fennel Fajitas
with Sour cream, Salsa & Guacamole

Linguini, Flat Mushrooms, Rocket & Roquefort

 Root Vegetable Pie with a Polenta Crust

Trio of stuffed Vegetable with Tomato & Basil

Sun-blushed Tomato & Ricotta Roulade with Pine nut and Spinach Sauce

Butternut Squash Rogan Josh & Pilau Rice

Cauliflower, Broccoli and Leek Bake with Gorgonzola

Mixed Vegetable Curry with Herb Rice

Macaroni Cheese with Mushrooms

Ratatouille Pasta Penne

Roasted Mediterranean Vegetable Parcel with Goats Cheese