vegetarian

1. Strudel of caramelised red onions, wilted spinach, tomato compote and melted brie
2. Tower of roasted mediterranean vegetables, finished with tomato concasse & basil oil
3. Roasted red capsicum pepper & goats cheese tartlet, served with crisp roquette and a balsamic vinegar reduction
4. Leek, mushroom & asparagus fricassee in a puff pastry vol au vent
5. Trio of onion tart tatin, topped with home made pesto & tomato coulis
6. Aubergine charlotte, stuffed with a fine ratatouille finished with a rich tomato sauce
7. Savoy cabbage & lightly curried vegetable jalousie accompanied by a mint, yoghurt sauce
8. Roulade of roasted red pepper, spinach, woodland mushrooms & danish blue cheese
9. Russian vegetable pie served with cream cheese pastry
10. Oyster, shiitake & button mushroom bourguignon served with plain boiled rice

meat

1. Roast supreme of chicken with a white wine & cream sauce
2. Supreme of chicken with an asparagus and mushroom cream sauce
3. Breast of chicken with a chicken & red pepper mousseline & a red pepper dressing
4. Supreme of chicken served with a pearl onion jus served with crispy bacon
5. Breast of chicken stuffed with mozzarella & wrapped in parma ham, with a tomato coulis
6. Supreme of chicken stuffed with mushroom duxelle, served with wild mushroom jus
7. Fillet of chicken wrapped in a lattice of puff pastry with a smoked garlic & bacon sauce
8. Breast of chicken with langoustine & champagne sauce
9. Whole roast poussin with caramelised pearl onions and bacon
10. Escalope of turkey served with a redcurrant & thyme jus
11. Roulade of turkey breast & chestnut stuffing served with a sweet cranberry sauce
12. Seared duck breast, with a light port jus
13. Pan fried breast of guinea fowl, with a confit of it's own leg & cep cream sauce
14. Pan fried breast of pheasant with jus roti & parsnip crisps
15. Seared loin of venison with a pink peppercorn sauce and crispy leeks
16. Roasted rack of lamb with a roast garlic and rosemary sauce
17. Noisettes of lamb with a balsamic vinegar and redcurrant reduction
18. Braised shank of lamb served with a ragout of vegetables and lamb stock

meat cont.

1. Pan fried veal steak with a madeira jus
2. Roast fore-rib of beef served with yorkshire puddings, horseradish sauce and roast gravy
3. Roast turkey, with chipolata sausages wrapped in bacon, chestnut stuffing, yorkshire puddings, cranberry sauce & roast gravy
4. Roast leg of lamb, served with yorkshire puddings & minted gravy
5. Roast chicken served with bread sauce, sage & onion stuffing & yorkshire puddings
6. Braised steak with a wild mushroom sauce
7. Fillet of beef en croute with a horseradish jus
8. Beef wellington, served with a rich burgundy sauce
9. Beef goulash served with pilaff rice
L0. Seared pork tenderloin with a thyme jus
11. Roast gammon ham with half a glazed peach and a fresh peach glaze
12. Roasted fillet of pork with a fricassee of wild mushrooms & chorizo, red wine jus
13. Lamb leg steaks, pan fried & served pink with a balsamic vinegar and redcurrant glaze
14. Coq au vin; chicken pieces braised in a rich red wine sauce, with button mushrooms, onions & bacon
15. Roast haunch of venison served with a button onion & smoked garlic sauce
16. Char grilled calves liver, with crispy bacon upon soft polenta
17. Roast loin of pork served with an apple & calvados compote, it's own crackling & a port jus
18. Trio of sausages (cumberland, white & game) served with a rich onion gravy and coarse-grain mustard mashed potato

fish

1. Seared fillet of salmon, with a creamy sorrel sauce
2. Oven baked sea bass with vanilla oil, roquette and shavings of fresh parmesan
3. Fillet of turbot with a blackcurrant cream sauce
4. Roast sea trout with saffron rice with antiboise sauce
5. Oven baked salmon 'en papillotte' with ginger and coriander butter
6. Fillet of monkfish and tomato tapenade, wrapped in a lattice of puff pastry with a chive butter sauce
7. Grilled fillets of red mullet, upon a tian of saffron rice & white wine and butter sauce
8. Home smoked salmon steak with a roasted red pepper and basil puree
9. Pan fried fillet of sole, served with a beurre blanc sauce
10. Lightly poached cod, with mornay sauce and baked cherry tomatoes

children's

breaded chicken goujons, chipolata sausages, breaded sole, salmon or cod goujons, or breaded mushrooms

each served with either:

home made tomato sauce or mayonnaise

chips or new potatoes