MAINS
Guinea Fowl with Chive and Parsley Mashed Potato, Cavolo Nero and Roasted Beetroot and Dressed in a Light Apricot Jus
Classic Lamb Rack with Brioche and Herb Crumb, with Chunky Roasted Parsnips and Potato Mash Rosemary and Redcurrant Scented Jus and Curly Kale with Sultana
Rare Roasted Fillet of Beef with Béarnaise Sauce, Dauphinoise Stacked Potatoes, Fine Green Beans and Slow Roasted Vine Tomatoes
Confit of Duck Leg with Flageolet Bean, Pancetta and Leek Cassoulet and Spring Greens
Supreme of Chicken with Herbed Mascarpone Stuffing and wrapped in Pancetta, Pea Fricassee and Sautéed Potatoes with Thyme and Garlic
Sea Bass Fillets painted in Herb Oil with Green Pea Risotto, Asparagus and garnished with Pea Shoots
Gressingham Duck Breast with Blackberry and Game Jus, Duck Fat Roasted Potatoes, Roast Carrot and Baby Leeks
Butternut Squash Risotto with rumbled Blue Cheese, Crispy Sage and Toasted Walnuts with Baby Leave Salad
Haddock Loin with a Chorizo and Almond Pesto, Butterbean Mash, Green Beans and Pine Nuts
Lamb Canon with Salsa Verde, Giant Couscous with Roasted Mediterranean Vegetables, Feta and Rocket
Slow Cooked Duck Leg with Parsley Pomme Puree, Red Cabbage and Cavolo Nero
Salmon Fillet Pan-fried in Coconut oil and Topped with Coconut Crisp with Quinoa and Sesame Pak Choy
Guinea Fowl Breast with Butternut Squash Gnocchi, Roasted Butternut and Spinach
Griddled Chicken Breast on Wild Rice with Roasted Beetroot, Sweet Potato and Kale with Pomegranate Molasses
Pork Fillet Wrapped in Parma Ham on a Bed of Apple, Leek and Crème Fraiche with Parmentier Potatoes and Buttered Cabbage
Local Sausages with Wholegrain Mustard Mashed Potato, Garden Peas and Caramelised Onion Gravy Topped with Crisp Fried Onions
Chickpea, Spinach and Root Vegetable Tagine with Fig, Date and Apricot and Jewelled Quinoa
Fillet Steak with Port and Wild Mushroom Jus on a Bed of Sautéed Mushrooms and Spinach with Pomme Puree
Fried Gnocchi with Roasted Tomatoes, Spinach and Parmesan with Baked Goats Cheese
Teriyaki Salmon Fillet with Chinese Greens, Braised Wild Rice with Mixed Seeds
