(march – may)
chicken supreme with goats cheese and coriander stuffing, coarse grain mustard sauce, chateau potato and a bundle of vegetables
seared fillet of seabass with lemon butter sauce, sweet potato mash and spaghetti of vegetables
baked fillet of seabass with sweet pepper sauce, saffron potato and peas
collops of grain mustard coated pork fillet with thyme scented shallots
wine gravy, celeriac mash, baby carrots and potato cake
supreme of chicken with olive and basil filling, polenta, plum tomato, spaghetti of courgettes and warmed herb oil
gressingham duck breast perfumed with jasmine tea and sultanas, spring onion mash and a bundle of seasonal vegetables
fillets of monkfish, salmon and tiger prawn infused with lemon grass
served with grated potato cake, marinated artichoke, roasted tomato and a chilli dressing
fillet of Scotch beef roasted with foie gras and smoked bacon with sherry vinegar sauce, roesti potato, roast pepper and asparagus
roast rack of Scotch lamb with sweet potato mash, garlic baked zucchini and lemon thyme jus
roasted fillet of veal with port gravy and onion and lemon jam, truffled risotto and chargrilled vegetables
halibut fillet baked with tomato compote dressing and a herb oil, braised chicory and saffron leek risotto
roasted medallions of Scotch beef with foie gras and smoked bacon with a sherry vinegar sauce, roesti potato, roast pepper and asparagus
red onion tarte tartin topped with goats cheese
coriander stir fried oriental vegetables wrapped in a filo parcel served with an asparagus cream sauce
open lasagne of woodland mushrooms topped with parmesan and dried tomatoes served with grain mustard cream sauce
caramelised onion and sweet potato tart with smoked cheese, apple chutney and basil dressing
ratatouille risotto with pimento confit and rocket pesto