Meat & Poultry

 

Orange and pine nut stuffed corn fed chicken breast with sweet potato dauphanoise and light jus

Honey roast duck breast on a bed of root vegetables with Madeira jus

Parma ham wrapped poussin stuffed with dried fruits and basil, fondant potato and light jus

Pan-fried fillet of beef with julienne of root vegetables, rissoulet potatoes and thyme sauce

Rump of lamb with roasted Mediterranean vegetables and black olive jus

Pan fried duck breast on thyme and shallot Cous Cous, glazed carrots and green pepper corn sauce

Roast rump of lamb on Puy lentil, creamed cabbage and braised button onions

Pan-fried breast of duck with caramelised plums, roast potatoes and swede purée

Corn fed chicken supreme on a haricot bean and thyme cassoulet with Parma ham and light jus

Herb crusted rosettes of lamb, with black pudding, braised potato and redcurrant jus

Grilled breast of duck with roast celeriac, carrots and button onions

Roast rack of lamb with caramelised apples tarragon mash, red wine jus

Fish & Crustacean

 

Aniseed scented salmon fillet with pak choi and ho-fan noodles on a sesame and sweet soy sauce

Pan-fried monkfish loin on a red wine and wild mushroom risotto

Pan-fried red mullet fillet on a gateaux of grilled vegetables with a tapanade crust

Roasted cod with tomato and tarragon risotto, cepes and spinach

Smoked haddock and chorizo tart with paprika emulsion

Thai salmon fishcakes with sweet chilli and coriander sauce

Seared monkfish with sage and Parma ham, fondant potato and red wine jus

Terrine of smoked fish with caviar & black pepper crème fraiche

Grilled salmon fillet with glazed broccoli, saffron potatoes and white wine butter sauce

Grilled fillet of sole with roast tomatoes, linguine, lemon butter sauce

Coconut red snapper sautéed spinach, red chard and lime dressing

Charred tuna loin on a bed of sesame noodles with a pineapple & paw paw salsa and sweet soy sauce

Pan fried sea bass on a squid ink risotto, marinated tomatoes and lime butter sauce

Salmon Confit, griddled potatoes with fennel and thyme

Welsh rarebit topped cod fillet with parsley roast new potatoes and petit leaf

 

Vegetarian & Vegen

 

Spinach, Puy Lentil & Aubergine Bake with Plum Tomato & Basil Sauce – VE

Roast Vegetable Lasagne with Fresh Garlic Bread – VE

Five Bean Cassoulet Tart with Petit Herb Salad - V

Risotto of Wild Mushrooms with Truffle Oil & Rockette Leaves – VE

Leek, Carrot, Potato & Squash Crumble with Wild Garlic Sauce – V

Grilled Pepper, Aubergine & Courgette Stack with Baby Asparagus with Mango & Coriander Salsa – VE

Homemade Tagliatelle Tossed in Red Pesto with Kalamata Olives - V