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