MAIN COURSES 2009
All served with Chef’s selection of vegetables and potatoes

CHICKEN & POULTRY

1.  Garlic and Herb Roasted Chicken £14.75
Plump breast of chicken marinated and roasted in freshly chopped herbs and garlic, served with a red wine pan jus

2.  Orange and Thyme Roasted Chicken £14.75
Oven roasted plump breast of chicken marinated in orange And thyme served with a pan jus

3.  Leek and Stilton Stuffed Chicken £16.00
Breast of chicken stuffed with a leek and stilton mousse served with a wild mushroom and tarragon sauce

4.  Ballotine of Corn Fed Chicken £17.50
Breast of corn fed chicken filled with a stuffing of spinach and applewood smoked cheese, served on a bed of cabbage with red pepper

5.  Stuffed Breast of Guinea Fowl £17.50
Succulent breast of guinea fowl stuffed with caramelised oranges and ginger, served on a bed of red cabbage with an orange and Cranberry sauce

6.  Breast of Duck £18.65
Honey glazed breast of duck served on a bed of stir fried vegetables and caramelised pineapple, served with a piquant ginger sauce

7.  Roasted Brace of Quail £18.50
Two boneless quail served with sautéed woodland mushrooms with pancetta and a sage and truffle sauce

BEEF

1.  Char-Grilled Sirloin £18.00
Char-grilled sirloin of British beef, served with sautéed onions and a whisky and peppercorn sauce

2.  Paupiette of Sirloin £19.50
British sirloin escallops rolled and filled with a venison, apricot and pistachio stuffing, set on a thyme and garlic mash and served with a port sauce

3.  Fillet of Beef £23.00
Fillet of British beef with woodland mushrooms, baby carrots and dauphinoise potatoes, glazed with a stilton sauce

4.  Loin of Veal £23.00
Tender loin of veal, gently cooked, served with spring greens, broad beans and a chardonnay and chervil sauce

LAMB

1.  Cutlets of Yorkshire Lamb £18.00
Three char-grilled cutlets of Yorkshire lamb set on a bed of gratin potatoes and served with a rosemary jus

2.  Canon of Lamb £21.00
Tender loin of Yorkshire lamb on a bed of crushed new potatoes with spring onions, served with a lavender scented jus

PORK

1.  Roasted Loin of Pork £17.50
Roasted pork loin with crispy crackling, sage and onion stuffing and roasted honey glazed apples

2.  Noisette of Pork with Parma Ham £19.00
Pork noisettes wrapped in Parma ham served with black pudding and roasted parsnips and a sage and Madeira jus

3.  Char Grilled Pork Cutlet £16.00
Pork cutlet char-grilled and garnished with baby pear and a pear cider sauce

FISH

1.  Fillet of Salmon £16.80
Steamed fillet of salmon set on a bed of julienne vegetables served with a lemon and caper sauce

2.  Pan Seared Tuna £19.00
Fresh tuna steak pan seared with Thai spiced noodles and a saffron cream

3.  Turban of Lemon Sole £18.50
Fillet of lemon sole rolled and filled with a prawn and spinach mousseline, served with a lobster and white wine sauce