Hot Main Course Selection
(all dishes are served with a selection of seasonal vegetables)

slow roast lamb shank of lamb with a confit of garlic and rosemary
or
pork saltimbocca (medallions of pork wrapped in Parma ham
and served with a delicious fresh sage and marsala sauce)
or
guinea fowl supreme stuffed with a lemon and herb cous cous
or
confit of salmon fillet with spinach and soured lime cream
with a spiced curried dressing
or
pan fried duck breast on a bed of rice noodles, spring onions
and coriander with a plum and sweet chilli sauce and prawn crackers
or
rack of lamb with a redcurrant and port jelly
or
breast of chicken with tomato, thyme and melted Swiss cheese
or
individual roast beef with horseradish, Yorkshire puddings
and caramelised bitter onions *
or
roast cod with warm oregano potatoes and a sundried tomato salad
or
chicken prosciutto (tender breast of chicken wrapped in prosciutto and
served in a wild mushroom sauce)
or
salmon paupiette (fillet of wild salmon sandwiched
with spinach in a creamy tarragon and chablis sauce)
or
Thai green chicken curry with a mint raita, basmati rice and naan bread
or
roast salmon with brown shrimp potatoes and a horseradish jus
or
posh half roasted chicken,
bread sauce and sage and cranberry sutffing with a red wine jus


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(*£2 supplement)