Main Courses

Pan-fried Local Beef Fillet with Sauteed Lambs Kidneys in a Black Pepper Sauce served with Rosemary Roast Potatoes, Honey Glazed Parsnips, Buttered Carrots and Fine Green Beans

Beef Wellington ~ Medallion of Local Beef topped with Wild Mushroom Duxelle wrapped in Puff Pastry served with Dauphinoise Potatoes, Seasonal Glazed Vegetables and a Madeira Jus

Lamb ~ Seasonal i.e. Lamb Shanks, Best End of Lamb, Cannon of Lamb

Loin of Wild Rabbit served in a White Wine, Harricot Bean, Shallot, Curly Parsley and Garlic Cassoulet

Duo of Pan-fried and Smoked Duck Breast presented on Gratin Potato with Spiced Pineapple Chutney

Wild Boar topped with Bramley Apple Compote served with a Calvados Cream Sauce

Saddle of Local Venison with a Caramelised Onion and Citrus Chutney with Cresse Potatoes, Duo of Sprouting Broccoli

Roasted Breast of Chicken with Confit of its Leg served with a Tarragon Cream Sauce, Traditional Roast Potatoes and a Panache of Seasonal Vegetables

Whole Baked Local Lemon Sole with Slices of Lobster Butter, Fondant Potato and Flash Fried Peppered Asparagus Spears

Toasted Sea Bass Fillets with a Spring Onion Mash and Smoked Cherry Tomato Salsa

Fruits de Mer: Lobster/Crab/Crevettes/Oysters served with New Season Potatoes, Aioli Dip and Chilli Oil

Vegetarian Main Courses

Butternut and Chickpea Marsala with Coconut Rice

White Wine and Asparagus Risotto with Shavings of Parmesan Cheese

Chargrilled Vegetable Strudel on a Roasted Red Pepper and Black Olive Coulis