Main Courses
- Traditional Fish Pie with Grain Mustard And Spring Onion Mash Potatoes
- Thai Green Curry with Poppy Seed and Coconut Basmati Rice
- Crispy Duck Leg Confit, Orange and Balsamic Jus, Roasted Parsnips
- Lime and Ginger Pork Tenderloin, Bramley Apple Sauce and Fresh Tagliatelle
- Slowly Cooked Lamb Shank, Red Wine and Thyme Jus, Creamy and Crusty Celeriac Mash
- Classic Steak and Kidney Pie, Roasted Rosemary New Potatoes
- Chicken Mushroom and Tarragon Pie, Crunchy Salad
- Cottage Pie with a Spicy Parsnips and Potatoe Mash
- Corn fed chicken breast, stuffed with sun dried tomatoes and basil, wrapped in Parma ham, with crushed new potatoes
- Pan Asian fish curry with tiger prawns, salmon and cod, rice noodles, chopped coriander and fresh peas
- Moroccan lamb tagine with lemon, herb and almond couscous
- Platter of smoked salmon, smoked trout, smoked mackerel and smoked halibut with a warm chive and extra virgin olive oil potato salad
- Beef bourguignon with whole grain mustard mash
- Roasted butternut squash, rocket and parmesan risotto
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Puddings
- Apple tarte tatin with Madagascan vanilla ice cream or double cream
- Lemon and sultana cheesecake
- Pear and chocolate mousse
- Lemon brulee
- Chocolate truffe
- Sticky toffee, date and walnut pudding with clotted cream ice cream
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