(december – february)
salmon fillet baked with a lemon and parsley crust, with white wine sabayon, roasted aubergine and sweet potato cous cous
ballotine of chicken stuffed with cranberry and apple with a brandy infused cream sauce, vegetables and potato of the season
braised cushion of beef with a tarragon jus, onion mash and roast parsnip with caraway seeds
breast of chicken with cabbage and bacon filling, woodland mushroom sauce, tagliatelle of vegetables and fondant potato
breast of pheasant roasted with black pudding and smoky bacon served with a red wine gravy, sweet red cabbage and chateau potato
lavender and ginger braised confit of lamb with sherry infused sauce, creamed potatoes and buttered vegetables
olive crusted baked fillet of cod with roasted garlic vinaigrette, black rice and pimento risotto
supreme of guinea fowl stuffed with spinach and pinenuts with a piquant jus, mustard mash and cassoulet of beans
roast marinated duck breast served with a cherry and red onion sauce,
seasonal vegetables and potatoes
seared Scotch beef fillet with herb infused rich wine gravy, roesti potato, glazed baby onions and creamed parsnip
seared medallions of beef fillet with herb infused rich wine gravy roesti potato, glazed baby onions and creamed parsnip
sesame crusted fillet of Scotch lamb with madeira sauce, tian of cabbage and chateau potato
rosettes of venison fillet cooked in smokey bacon with woodland mushrooms, celeriac mash and roesti potato
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