Roast Salmon Fillet

with Potato and Spring Onion Rosti

 

Rack of Lamb

with Herb Crust served with Redcurrant and Port Sauce

 

Baked Cod

with Runner Beans, Pancetta & Pine Nuts

 

Individual Salmon Coulibiac

(Flaked Salmon, with Basmati Rice, Mushrooms, Onion & chopped Hard Boil Eggs Bound together in a Cream Sauce encased in Rough Puff Pastry)

 

Baked Trout

with a Crème Fraiche, Walnut and Horseradish Sauce

 

Individual Beef Wellington

with Red Wine Sauce

 

Honey Roasted Duck Breas

t with an Apricot Sauce

 

Roasted Medallions of Pork

with Apple Puree and Redcurrant Jus

 

Lamb Steaks

served with a Red Wine and Shallot Jus

 

Chicken Fillet

served with a White Wine & Lime Sauce

 

Traditional Roast Beef

with Yorkshire pudding

 

All the above dishes are served with a selection of fresh seasonal vegetables.