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Main Courses All served with your choice of potatoes and vegetables English rump of lamb with a hazelnut and mint crust Pork tenderloin stuffed with spinach and mushroom wrapped in puff pastry with a sherry cream sauce Filet of beef served with turned potatoes and finished with a blue cheese, rosemary and pine nut sauce Orange and ginger glazed chicken Parmesan & sage pork loin served with green beans and finished with a cider and parsnip puree Braised red wine chicken breast served on rosti potato finished with a dark coq au vin sauce Roasted duck breast roasted with five spice and served with a piquant plum sauce Fillet of beef with a wild mushroom and whiskey reduction Poussin wrapped with streaky bacon and stuffed with apple and pistachio
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Hearty Favourites Served as a main course Boeuf Bourguignon served with a cream mash Individual Lasagnes served with luxury green salads and rustic garlic bread Moussaka served with luxury green salads and crusty bread Lamb tagine served with a Moroccan cous cous Chilli Con Carne served with rice and crusty bread Mushroom Stroganoff on a bed of wild rice Thai green chicken curry on a bed of wild rice A trio of sausages on a bed of creamy mash topped with caramelised onions and onion gravy Individual toad in the hole served in lugged dishes Shepherds or Cottage pie topped with a sprig of fresh rosemary Fresh fish and shellfish pie baked with dill and topped with smashed potatoes Traditional roast beef with Yorkshire puddings and horseradish cream |
Puddings Many of these puddings can be served as duo or even a trio to give you more variety Orange pannacotta with honey roasted figs Ginger and syrup cheesecake Bramley apple and cinnamon crumble served with custard Warm chocolate fondant topped with Vanilla ice cream Sticky toffee pudding served with a butterscotch sauce Chocolate marquise and a winter berry compote Steamed rhubarb & blackberry pudding Poached pear frangipane tartlet with an amoretti syrup Vanilla scented crème brulee Individual brandy snap basket filled with a rich lemon curd syllabub topped with flaked almonds |
Vegetarian Menu Ideas Starters Chilled terrine of Aubergines and Roasted Peppers, with tomato vinaigrette and fresh rocket Warm avocado, toasted pine nut and feta salad Fan of charentais melon with summer berries and raspberry coulis Spring vegetable minestrone soup finished with a pesto crouton Old English cider & white onion soup with a Lincolnshire poacher glazed crouton Warm wild mushroom and quail egg tart served on a bed of dressed leaves and drizzled with a balsamic glaze Avocado, Roquefort and walnut salad dressed with a honey sauce Roasted goat cheese and cherry tomato tart infused with thyme and finished with a hot chilli oil dressing
Main Courses Duo of ravioli Roasted red peppers stuffed with feta cheese, fennel and vine tomatoes baked in rosemary, garlic, sea salt and black pepper Roasted Butternut Squash stuffed with pesto risotto and topped with shaved Lincolnshire Poacher Feta and spinach and pine nut filo parcels with a tomato concasse Spicy Mediterranean vegetables in a parmesan filo basket finished with leaves and balsamic dressing Roasted and sun dried tomato risotto topped with dressed rocket and fresh vegetarian parmesan shavings Pancake cannelloni with a spinach and four cheese sauce Asparagus and Gruyere feuilletes A galette of button and shitake mushrooms in a creamy coriander sauce |
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