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.