Main Courses

1. Pan-fried Local Beef Fillet with Saut�ed Lambs Kidneys in a Black Pepper Sauce served with Rosemary Roast Potatoes, Honey Glazed Parsnips, Buttered Carrots and Fine Green Beans
   
   
2. Beef Wellington ~ Medallion of Local Beef topped with Wild Mushroom Duxelle wrapped in Puff Pastry served with Dauphinoise Potatoes, Seasonal Glazed Vegetables and a Madeira Jus
   
   
3. Lamb ~ Seasonal i.e. Lamb Shanks, Best End of Lamb, Cannon of Lamb
   
   
4. Loin of Wild Rabbit served in a White Wine, Harricot Bean, Shallot, Curly Parsley and Garlic Cassoulet
   
   
5. Duo of Pan-fried and Smoked Duck Breast presented on Gratin Potato with Spiced Pineapple Chutney
   
   
6. Wild Boar topped with Bramley Apple Comp�te served with a Calvados Cream Sauce
   
   
7. Saddle of Local Venison with a Caramelised Onion and Citrus Chutney with Cresse Potatoes, Duo of Sprouting Broccoli
   
   
8. Roasted Breast of Chicken with Confit of its Leg served with a Tarragon Cream Sauce, Traditional Roast Potatoes and a Panache of Seasonal Vegetables
   
   
9. Whole Baked Local Lemon Sole with Slices of Lobster Butter, Fondant Potato and Flash Fried Peppered Asparagus Spears
   
   
10. Toasted Sea Bass Fillets with a Spring Onion Mash and Smoked Cherry Tomato Salsa
    
    
11. Fruits de Mer: Lobster/Crab/Crevettes/Oysters served with New Season Potatoes, Aioli Dip and Chilli Oil

Vegetarian Main Courses

1. Butternut and Chickpea Marsala with Coconut Rice
   
   
2. White Wine and Asparagus Risotto with Shavings of Parmesan Cheese
   
   
3. Chargrilled Vegetable Strudel on a Roasted Red Pepper and Black Olive Coulis