main course
Main Courses
Roast leg of lamb with a red onion marmalade & a rosemary & redcurrant jus
Roasted salmon, served on creamed new potatoes with a rich pea velouté
Pan seared chicken breast, stuffed with a bacon mousse, wrapped in Parma ham & served on a tomato fondue
Roast rump of lamb with a lentil & flageolet broth
Roast loin of pork served on an apple sage rosti with a light Calvados jus
Roast sirloin of beef, traditionally served with Yorkshire pudding and rich roast gravy
Pan seared cod with creamed potato, watercress purée and a red wine beurre rouge
Seared pork fillet served on peppered cabbage & bacon with a cocktail onion & thyme jus
Pan fried noisettes of lamb with sweet red cabbage & a shallot & mint jus
Medallions of prime locally reared beef, wild forest mushrooms, roasted shallots & a Madeira jus
Slow braised lamb shank, on flageolet bean casserole
Traditional beef Wellington with truffle & Madeira jus (£6.50 supplement)
Wild mushroom & thyme risotto topped with dressed rocket & Parmesan curls (v)
Olive & goats cheese beignets served with tossed leaves and a balsamic dressing (v)
Baby tomato & basil tarte tatin with balsamic syrup (v)
Penne pasta with roasted peppers, pesto & wilted rocket leaves (v) |
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