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