Tenderloin of Beef on Horseradish Mash
With scorched tomatoes and mushroom broth

Pot Roast Brisket with Red Onion Marmalade
Prime cuts of beef pot roasted in red wine, fresh bay and thyme, served with homemade red onion marmalade in a Yorkshire pudding

Beef Chateaubriand (£3 00 per head surcharge)
Fillet of beef with chive and garlic butter and crushed black peppercorns Served on a fondant potato cake with fresh bay leaves Merlot and mustard jus

Chicken d’Albiac
Fillet of chicken wrapped in smoked bacon, with fresh tarragon & rosemary White wine & cream sauce finished with toasted almonds

Chicken Prosciutto with Gazpacho Sauce
Fillet of chicken stuffed with sun blushed tomatoes, mozzarella & spinach

Wild Mushroom and walnut stuffed Chicken Fillet
With Chianti and wild rosemary and sauté ceps

Peppered organic chicken breast with sweet potato mash
Served on sweet potato puree with chilli butter, fresh coriander and watercress

Chicken Welsh rarebit
With crispy bacon, fresh mushroom tart and scorched tomatoes

Slow Roast Southdown Lamb with Smoked Garlic and Wild Rosemary
Slow baked leg of lamb in fresh herbs, red wine, smoked garlic and fresh mint

Glazed peppered pork belly on champ
With sour apple pie and black mustard seed sauce

Sea salted duck breast
With roasted vegetables in maple syrup, watercress and black sesame seeds

Braised Duck leg with Bubble & Squeak
Tender duck on a bubble & squeak cake with sweet mustard & bay sauce

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Breast of pheasant with chestnut and cranberries
Served on a potato patty with sage and orange scented sauce

Braised Pheasant Forestiere
With smoked bacon, button mushrooms and pink peppercorns

Braised Saddle of Venison, Black Pudding and Sweet Roast Beetroot
With a juniper berry and chocolate scented sauce

“Bangers & Mash”
Wild boar, venison & orange, pork & leek, sausages Served on chive mash With caramelised onion gravy and plum pickle

Fish

Pecorino butter crusted salmon
On a mascarpone & sunblush tomato soup, black olive and purple basil tapenade

Blackened Salmon with white Balsamic glaze
Fillets of salmon with black pepper and black sesame seed crust White balsamic and fresh dill glaze and rhubarb dressing

Soy Glazed Sweet & Sour Salmon on Pak Choi
Buttered sweet & sour salmon on a wilted pak choi with pepper butter

Sea Bass and Saffron Risotto
Grilled sea bass fillet served on a spinach lemon and saffron scented risotto

Seared Yellow Fin Tuna on Crushed New Potatoes
With fine green beans, tomato and capsicum salsa, pistou dressing

Oven Baked Cod on Champ
Olive oil brushed cod fillet on spring onion potato with peccadillo tomato sauce & parmesan tuile

Seared Seabass on green stew
Pan fried Seabass on a stew of fennel, new potatoes, green beans, pea shoots, fresh herbs, lemon and pistou, fresh basil leaves and tapenade