Main Courses – from £18 per person

Meat Options

• Marinated chicken supreme with Alsace bacon lardons, baby onions button mushrooms, green beans and parmentier potatoes
• Corn fed chicken breast basted with Mascarpone cheese and thyme sauté potatoes and mange tout, Madeira jus
• Five spice marinated duck breast, stir fried oriental vegetables, braised rice and a teriyaki dressing
• Garlic and herb roast rump of lamb with confit root vegetables, fondant potato and a rich port jus
• Roast saddle of lamb stuffed with mint and apricots, braised Savoy cabbage and gratin potatoes
• Medallion of beef topped with tarragon mousse and herb pancakes Lyonnaise potatoes, wilted spinach and parsnip crisps

Fish Options

• Salmon fillet with celery and cheddar cheese rarebit, panache of green vegetables, saffron potatoes and a fish cream sauce
• Grilled fillet of black bream on Indian spiced ratatouille, buttered spinach and cocotte potatoes
• Roast tranche of cod on celeriac puree, mussel and clam broth, young leeks and tomato
• Oven roast monkfish wrapped in Italian prosciutto, baked sage polenta cake and a caper butter sauce

Vegetarian Options

• Gorgonzola risotto cake, pomodoro sauce and rocket salad
• Aubergine charlotte with mixed peppers and flat mushrooms, sautéed spinach and toasted pine kernels
• Puff pastry tartlet filled with ratatouille and garnished with a wild mushroom fricassee and chervil butter sauce
• Filo pastry strudel cup, creamed celeriac puree, glazed baby vegetables endive salad and nut brown butter
• Baked globe artichoke “en croute” with Parisian vegetables, buttered asparagus spears, cocotte potatoes and lemon oil