| Starters |
Seasonal soup – Parsnip & apple, French onion, fennel & Watercress, Celeriac
Broccoli & Stilton, roasted squash, leek & potato. |
| Lobster thermador. |
| Lemon sole goujons |
| Prawn toasts |
| Potted pate – game, smoked salmon /mackerel or vegetarian |
| Onion or tomato tarte tatin |
| Mains |
| Breast of pheasant baked with celery |
| Breast of pheasant Normandy – baked with apples & calvados |
| Partridge forestiere baked on a bed of wild mushrooms & white wine |
| Pork medallions wrapped in proscuitto. Sautéed amongst pink peppercorns |
| Pork stroganoff flamed with brandy & cream, finished with mushrooms |
| Beef Wellington, ready to bake |
| Venison simmered in a rich red wine with black berries |
| Chicken chasseur with white wine & mushrooms |
| Lemon chicken finished with crème fraiche |
| Chicken a la king with red & green peppers |
| Moroccan lamb cooked with prunes & spices |
| Traditional shepherds pie made with the finest minced lamb |
| Chilli con carne with red peppers & kidney beans |
| Lasagne – made with the finest minced steak |
Quiches – asparagus, goat’s cheese & red pepper. Traditional ham & cheese
Broccoli & Stilton, or if you have a favourite. Made with free range eggs |
| Steak & Stilton pie |
| Lamb & mint pie |
| Chicken & broccoli pie |
| Fisherman’s pie – salmon, cod & king prawn filled, topped with creamed potato |
| Accompaniments |
| Potatoes dauphinoise – baked in garlic & cream |
| Creamed potatoes with olive oil & nutmeg |
| Coriander couscous infused with lemon & olive oil |
| Wild rice with toasted almonds, mustard seed & parsley |
| Cold Salads |
| 3 bean salad with spicy dressing |
| Couscous & roasted vegetables with harrissa dressing |
| Lentil salad with red peppers, onion, sun dried tomato & herbs all in a light vinaigrette |
| Freshly made houmous with garlic & olive oil |
