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
pan fried sea bass on crushed new potatoes with beurre blanc
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
or
roasted pork and apple sausages on creamy mash  with
red onion marmalade
or
breast of corn fed chicken with baby artichokes and broad beans
in a tarragon cream sauce
or
roast Aylesbury duckling with a sour cherry sauce on a bed
of dressed baby vegetables
or
chunky salmon caesar with parmesan croutons
or
posh roasted half chicken with bread sauce, cranberry and sage
stuffing and a red wine jus
or
roasted rib of beef au poivre in a rich claret jus

(*£2 supplement)

____________________

Traditional Hot Main Course Selection

(served with a selection of seasonal vegetables)

 roast chicken served with bread sauce

and sausage and herb stuffing

or

boeuf bourguignonne

or

fillet of pork in a cream and mushroom sauce

or

roast lamb lyonnaise

or

chicken mornay ( tender breast of chicken

in a creamy sauce and topped with cheese)

or

rack of lamb with a redcurrant and port jelly

or

coq au vin (tender breast of chicken cooked with red wine and

baby mushrooms)

or

whole crispy roast duck with an orange sauce