Main Courses


Meat

  • Chicken Ballotine wrapped in pancetta stuffed with a watercress mousseline served with a saffron velouté
  • Farm reared chicken sautéed with porcini mushroom, thyme and garlic
  • Cassoulet of chicken with roasted vegetable and a thyme jus
  • Moroccan saffron chicken supreme with Lyonnaise potatoes
  • Classic tarragon chicken with roasted seasonal vegetables
  • Pan roast Gressingham duck breast with green beans, fondant potatoes and a cassis jus
  • Gressingham duck breast with savoy cabbage, honey glazed shallots and rosti Dauphinoise served with a Sloe-gin jus
  • Guinea fowl with diced pancetta glazed onions, wild mushrooms and turned potatoes served with a red wine jus
  • Rump of lamb with leek velouté and rosemary muffin
  • Canon of lamb with fondant potatoes, seasonal vegetables and a rosemary jus
  • Roasted sirloin of beef spinach and nutmeg Yorkshire pudding, roasted potatoes and a Tian of roasted root vegetables served with a red wine jus
  • Pan roast fillet of beef with melting tomatoes, thyme roast carrot and fondant potato served with a Madeira sauce
  • Fillet of beef Wellington with roasted root vegetables
  • Chateaubriand of prime British beef with Dauphinoise potatoes, seasonal vegetables served with a red wine jus

Vegetarian

  • Vegetable pavé
  • Wild mushroom pithivier
  • Roasted vegetable Wellington with a red pepper coulis






Copyright © 2012 New Farm Catering & Cookery School