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.