Pan-fried Barbary Duck served with Parmentier potatoes, roasted vegetables and accompanied with a black cherry jus
Supreme of chicken served with button mushrooms, shallots, baby corn and Chateau potatoes
Roast rib eye of beef served with Yorkshire pudding, roast potatoes, sugar snap peas,carrots, cauliflower cheese and complimented with a beef jus
Roast rack of lamb with red onion and mint compote, mashed potato and chives, broccoli Dansk and tomatoes stuffed with wild mushrooms
Roast loin of pork stuffed with apricots served on a bed of sautéed Savoy cabbage with a carrot and swede puree and a cider apple sauce
Oven baked sea bass served on a bed of noodles with mange tout and poached
baby carrots
Mushroom strudel served with a creamy sauce and complimented with seasonal vegetables and potatoes