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MAIN COURSES
VEGETARIAN DISHES
Risotto of Asparagus, Minted Petit Pois, Topped with Parmesan Shavings & Lemon Pepper
Risotto of Butternut Squash, Parmesan & Rosemary Finished With Truffle Oil.
Fresh Linguine Pasta Served with Roasted Cherry Tomato, Courgettes, Basil & Garlic
Forest Mushroom Pithivier with a Watercress Sauce & Caramelised Walnuts
FISH DISHES
Lemon Sole Fillet with a Caper Nut Brown Butter and Lemon Sauce
Wild Salmon with Wilted Pak Choi, Tomato Chervil and Tarragon Compote
Red Mullet with Orange Glazed Fennel & Pesto Dressing
Roasted Tranche of Cod with a Confit of Wild Mushroom & Tomato
Seared Seabass Fillet served with Roasted Peach & Vanilla Shrimp Jus
MEAT DISHES
Roasted Chicken Breast Set on Risotto of Chorizo & Tarragon Topped with Parmesan Shavings
Breast of Chicken Stuffed with Cream Cheese & Fresh Mango with a Cointreau Cream Sauce
Pan Fried Calves Liver & Pancetta with a Rich Shallot and Madeira Truffle Sauce
Escalope of Turkey Stuffed and Rolled with a Sausage Meat, Apricot & Chestnut Farce
Cambazola & Proscutto Stuffed Supreme of Guinea Fowl with Plum & Cherry Tomato Sauce
Slow Roasted Pork Tenderloin with Honey Roasted Pear and a Grain Mustard Cream Sauce
Spinach and Shallot Stuffed Belly of Pork with Crispy Crackling Apple & Cranberry Sauce
Traditional roast rib of beef, yorkshire pudding & horseradish cream
Seared Gressingham Duck Breast Set on Celeriac Puree with Rich Cumberland Sauce
Ribeye of Steak with Roast Portabella Mushroom, Blue Cheese & Port Sauce
Rack of Lamb with a Mint & Grain Mustard Crust and Redcurrant & Tomato Jus
Fillet Mignon Steak Rossini with a Gorgonzola & Watercress Sauce
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