Main Courses

Baked Saddle of Local Venison with Sweet & Sour Red Cabbage and Fondant Potato

Pan-fried Best End of Lamb with Three Root Mash, Thyme and Wild Mushrooms

Medallions of Pork Loin topped with Apple and Pear Compote, Roast Potatoes and a Scrumpy Cream Sauce

Oven Baked Breast of Chicken stuffed with a Pheasant Mousse with Sage & Onion Gravy and Goose Fat Potatoes

Medallions of Local Beef topped with a Wild Mushroom Duxelle wrapped in Puff Pastry and served with Dauphinoise Potatoes

Baked Breast of Duck with a Soft Herb Potato Cake and Rich Wild Red Berry and Rosemary Sauce

All of the above will be served with a selection of seasonal vegetables

Flash Fried Sirloin Steak served medium with Baked Tomato, Grilled Field Mushrooms, Twice Baked Chunky Fries, a Black Pepper Cream Sauce and a Medley of Seasonal Vegetables

Grilled Fillets of Lemon Sole with Creamed Peppered Mash, Peas Bonne Femme and Grilled Local Scallops

Toasted Sea Bass on a Bed of Noodles Flash Fried in Chilli Oil and Sesame Seeds served with a Sweet Chilli Salsa

Delice of Salmon topped with Smoked Salmon Butter wrapped in Filo Pastry and served with a Bowl of Steamed Vegetables and Confit Potatoes

Battered Locally Sourced Fillet of Fish traditionally served with Mushy Peas, Tartare Sauce, Seasoned Chips and Pickled Onions

Vegetarian Main Courses

Butternut Squash Pappardelle with Quills of Parmesan Cheese

Asparagus & Broad Bean Risotto topped with Lemon and dressed with Leaves

Baked Goats Cheese and Sundried Tomato Cheesecake served with a Warm Confit Potato, Baby Beetroot and Spring Onion Salad