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Elaine's Kitchen homepage Est. 2000
Main Courses

Main Courses

  • 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

  • Proscuitto Wrapped Chicken

    with thyme and lemon - served with a rich chicken jus

  • Rack of Lamb

    served with red onion and pomegranate molasses

  • 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 Loin of Venison

    served with mini mushroom boxes and a rich venison jus

  • Roast Rump of Seam Boned Lamb

    served with a red wine and rosemary sauce

  • Spiced Pork Fillet

    served with apples, raisins and calvados

  • Stuffed Butternut Squash

    nutty roasted butternut squash filled with chick peas, dried fruit, sunflower seeds, diced tomatoes, spices – topped with Greek yoghurt and cinnamon.

  • Vegetarian Wellington

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

Our menus