(june – august)
tournados of maize fed chicken wrapped in bacon, enhanced with olives and sun blush tomatoes with a red wine jus, swiss chard and chateau potatoes
roast breast of chicken stuffed with basil and tomato mousse with a sweet pepper sauce, seared courgette and butter roast potato
steamed fillet of salmon with white wine and lemon butter sauce, red pepper and basil cous cous with glazed courgette
breast of chicken filled with ricotta and spinach with a herb gravy, seasonal vegetables and roesti potato
marinated lamb rump steak served with basil gravy, new potatoes, leeks and spaghetti vegetables
roast fillet of Scotch beef with buttered baby carrot, chargrilled baby aubergines, new season potato and tarragon jus
monkfish fillet baked in parma ham with rosemary, anise scented sauce,
sauté of French beans, peppers and saffron potato
grilled medallions of Scottish beef fillet with puy lentils, fondant potatoes, baby leeks and peppered sauce
seared fillet of lamb with tian of celeriac, carrot, pinenuts and mint with redcurrant scented gravy and roast potato
grilled turbot with vermouth sauce, courgette and celeriac ribbons
with butter braised potato
roast fillet of beef medallions with buttered baby carrots, chargrilled baby aubergines, new season potatoes and tarragon jus
red onion tarte tartin topped with goats cheese and 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