Mains

Baked Salmon with Asparagus & Lemon Sauce

Fillet of Salmon with Asparagus & a Chive & Tomato Hollandaise

Supreme of Halibut with Truffle Mash & Saffron Braised Leeks

Corn Fed Breast of Chicken with a Mushroom Stuffing & Sherry Sauce

Chicken with Mustard & Herbs served with a Tomato & Basil Sauce

Breast of Chicken with Creamy Pancetta, Pea & Tarragon Sauce

Slow Roasted Pork Belly in Cider with Roasted Root Vegetables & Fondant Potatoes

Rump of Lamb with Gremolata, Provencal Puy Lentils & Dauphinoise Potatoes

Glazed Leg of Lamb with Tamarind Roasted Vegetables

Moroccan stuffed Saddle of Lamb with Couscous

Saddle of Lamb stuffed with Spinach & Mushrooms

Herbed Rack of Lamb with Paloise Sauce

Rack of Lamb with Wilted Spinach, Boulangère Potatoes & Rosemary & Redcurrant Sauce

Breast of Duck with Honey & Ginger Sauce, Sweet Potato Mash & Braised Chicory

Breast of Duck with Port & Berry Sauce

Breast of Guinea Fowl with Grapes & Madeira

Braised Guinea Fowl with Redcurrants, Shallots & Smoked Bacon

Roast Sirloin of Herefordshire Beef with Mixed Mushroom, Red Wine & Chive Sauce

Roast Sirloin of Herefordshire Beef with Yorkshire Pudding & Roast Potatoes

Fillet of Herefordshire Beef with Béarnaise Sauce

Fillet Steaks with Roquefort Butter

Fillet Steaks with Wild Mushroom Cream, a Potato Galette & Baby Vegetables

Vegetarian Options

Sweet Onion & Ricotta Cheesecake with Plum Relish

Carrot & Pinenut Roast with Herefordshire Cider & Mushroom Sauce

Courgette & Red Onion Frittata with Slow Roasted Tomatoes

Baked Red Pepper Stuffed with Spicy Lentils and Topped with Feta

Vegetable Tagine with Parsley & Saffron Couscous (V)

Wild Mushroom & Parmesan Torte

(V) Suitable for Vegans

Published : 24/04/2009 11:44:15