Main Courses

  • Aubergine Parmigano

    slices of aubergine layered with home-made tomato sauce, mozzarella and topped with parmesan breadcrumbs
  • Confit Duck

    served with a red wine jus
  • Parmesan Chicken

    chicken breasts baked in a bacon and parmesan crust served with a creamy basil sauce
  • Roast Breast of Gressingham Duck

    served with morello cherries and red wine sauce
  • Roast Fillet of Beef

    served with a shallot, mushroom and red wine gravy
  • Roast Fillet of Monkfish

    served with crushed new potatoes, olive oil and watercress
  • Roast Rump of Seam Boned Lamb

    served with a red wine and rosemary sauce
  • Roasted Glazed Salmon

    served with a lime, lemon and mango glaze
  • Spiced Pork Fillet

    served with apples, raisins and calvados
  • Vegetarian Wellington

    puff pastry filled with mushrooms, peppers, leeks, blue cheese and herbs