Poultry

Roasted Corn Fed Chicken Supreme, Basil Crusted Fondant Potato with a Thyme Jus

Roasted Corn Fed Chicken Supreme, Dauphinoise Potatoes, with a Tarragon Jus

Supreme of chicken served on a croute with roasted baby onions button mushrooms and red wine sauce

Free range chicken breast stuffed with apple and thyme served with souffléd potatoes and a cream and cider sauce

Breast of chicken filled with mango and cashew nuts with a white wine and thyme reduction Duck, chicken and pistachio nut ballottine with a sherry demi glaze

Breast of chicken, slow roasted with lemon and thyme over daupinoise potato

Brandy fig and thyme filled chicken rosettes over crusted pepper baby potato


Game

Roasted Guinea Fowl Supreme, Thyme and Pancetta Potato Cake with a Masala Sauce

Pan seared duck breast sliced over truffled dauphinoise with shallot and redcurrant jus

Roast breast of duck with honey & ginger sauce and stir fried oriental vegetables

Roasted Duck Supreme, Sweet Potato Mash with a Madeira Jus

Barbary duck breast marinated in star anise and maple pan fried and served over stir fried vegetables

Roasted loin of venison with balsamic braised red cabbage and parsnip crisps


Beef

Slow roasted fillet of beef with kidney and ceps pie and horseradish puree

Slow roasted fillet of wagu beef with carrot purée and curly kale

Char grilled fillet of beef, served with thin fries, grilled cherry wine tomatoes, watercress and béarnaise sauce

Lightly smoked beef fillet with a sweet potato rosti and a merlot reduction glaze

Fillet of beef in rosemary and pecan crust with mustard Yorkshire pudding and a stout jus

Petite fillets of beef, topped with caramelised onions, served on a courgette puree


Lamb

Confit Shoulder of Lamb with a Soft Herb Crust, Mustard Mash with a Rosemary Jus

Roast lamb shank with red wine, rosemary, caramelised shallots and garlic mash

Best end of lamb cooked pink served on potato dauphinoise with red wine & rosemary

Roasted Chump of lamb with lyonaise potatoes and homemade redcurrant jelly

Canon of welsh lamb cooked pink presented on dauphinoise potatoes with a port reduction and roasted vine tomatoes

Pan roasted lamb rumps on a parsnip and pea puree and minted lamb jus Slow roasted pork belly in five spice and star anise with a palm and lime citrus glaze

Cannon of Cumbrian lamb with a herb crust, smoked bacon and onion fricassée,

Fondant potato, marjoram jus


Pork

Tenderloin of Pork wrapped in Parma Ham with a Sage and Onion Farce, Apple Mash with a Thyme and Garlic Sauce

Trio of pork

Prior’s hall pork belly, fillet and cheek, served with glazed carrot, spiced apple purée,

calvados jus

Rosette of pork filled with brandy figs and ricotta, served with yam crisps

Belly of pork served with sweet potato chips & apple and vanilla puree


Seafood

Braised Inverawe salmon with roasted garlic cream, Savoy cabbage and wild mushrooms

Sautéed pave of Loch Duart salmon, grilled Thai asparagus, purple sprouting broccoli and crushed Potatoes

Halibut confit in olive oil with celeriac purée, red wine reduction

Monk fish in a lime and coriander tempura with hand cut chips and pea puree

Roast cod on a lemon and herb risotto cake with lemon and herb butter sauce

Pan seared sea bass fillet with lemon basil oil and crushed potato cake

Darne of salmon rolled in pistachio nut and mint crust on a lime and lemon syrup

Seared Mediterranean spiced salmon with julienne capsicum on a lemon and garlic whip

Grilled moroccan-style dory fillets with a sweet capsicum and couscous timbale


Vegetarian

Individual charred vegetable and blue cheese lasagne served with slow roasted tomatoes

Creamy mushroom stroganoff laced with cognac and served with rice timbale

Baked capsicum with cous cous and roasted tomato dressing

Roast butternut squash and fresh thyme risotto with shaved parmesan

Risotto of ceps spring onion stacked with field mushrooms and pousse spinach topped with parmigano

Pea and leek tart with broccoli and goat’s cheese glaze served with warm niscoise salad


Pies

Steak Caramelised Onion and pale Ale

Chicken, Tarragon & Dijon Mustard

Butternut Squash, Red Onion & Feta Cheese

Steak, Mushroom & Red Wine