Roast Rack of Lamb
Brioche and Herb Crust, Dauphinoise Potatoes, Ratatouille and Rosemary

Roasted Breast of Guinea Fowl
Caramelised Shallots, Wild Mushrooms and Pancetta, Parsnip and Potato Rosti, Marsala Wine Gravy

Oven Roasted Beef Fillet
served Medium Rare, Dauphinoise Potatoes, Sauteed Baby Spinach and Asparagus Spears, Madiera and Bearnaise Sauces

Whole Roasted Partridge
wrapped with Parma Ham and stuffed with a Sage and Apricot Risotto, Honey Glazed Root Vegetables, Pan Gravy

Herb and Lemon Crusted Cod Fillet
Olive Oil Mash Potato, Wilted Baby Spinach, Chive Beurre Blanc with Scotch Mussels

Seared New Forest Pork Fillet
Caramelised Apple, Braised Red Cabbage and Colcannon Saffron Potato, Calvados Sauce

Roasted Wild Salmon
Saffron Shellfish Risotto, Ribbons of Vegetables, Saffron and Tarragon Sauce

Pan Fried Line Caught Sea Bass
Fondant Potato, Sauteed Asparagus wrapped with Pancetta, Sauce Bearnaise

Six Hour Slow Cooked Lamb Shank
Crushed New Potatoes, Roasted Root Vegetables and Shallots, Rich Red Wine Gravy

Duo of Gressingham Duck
Crisp Confit Leg & Carved Breast of Duck with Dauphinoise Potatoes, Braised Red Cabbage and Black Cherry Sauce

Pan Fried Maize Fed Chicken
Parmesan & Potato Puree, Roasted Shallots, Portobello Mushrooms and Taleggio Cheese, Crisp Pancetta & Rosemary Cream Sauce

Sesame Crusted Yellow Fin Tuna
Stir Fried Bok Choi and Eastern Vegetables, Sweet Potato Crisps and Teriyaki Sauce