(march – may)

fillet of buccleuch beef, roesti potato, french beans, carrot mash and wine jus

beef fillet with hot potato and spring onion salad, flat mushroom and parsnip crumble, string beans and dijon mustard gravy

seared salmon fillet rolled in smoked paprika and proscuito, served on butte rbean puree with charred courgettes and creamed pesto sauce

spring lamb loin, aiket gratinated potatoes, asparagus and young carrots tossed in lemon butter roasting jus and beetroot puree

jambonette of chicken, stuffing of mozzarella, pancetta and rosemary, roast salsify, fondant potato, creamed baby leaf spinach and light nutmeg jus

tarragon flavoured jambonette of chicken, potato galette topped with creamed celeriac and gruyere, steamed pak choi and tarragon jus

tournedos of chicken with roasted piquillo peppers, coriander and taleggio, glazed sweet chantenay carrots and fine beans, potatoes roasted in duck fat, sauce of thyme and red wine

gilt head bream dusted in lemon myrtle, nettle sauce, seared chicory and baby tomatoes, warm sorrel and potato salad

buccleuch cushion of lamb, slowly roasted with australian pepper berries, spring onion mash, green bean and carrot bundle, with mushroom, wild garlic and red pepper babaganoush

braised guineafowl with string beans, baby beets, butter roast potato, creamed paprika gravy

braised and caramelised pork cheek, crackling strips, fondant potatoes, poached baby leeks, carrot and apple, with cider vinegar jus

red snapper fillet marinated in tamarind rice wine and chopped limes, served in a consomme of soba noodles, shitake mushrooms, ginger, yellow peppers and spring onions

marinated venison fillet brushed with pommery mustard and porridge oats, caramelised gnocchi, honey roast tamarillo, fresh herb clapshot and peppery gravy
gressingham duck breast marinated with jasmine tea and sultanas, served with spring onion mash and bundle of vegetables

skewered fillets of monkfish, salmon and black tiger prawn served with marinated artichoke, roasted vine tomato, fondant potatoes and chillied lemon grass sauce

duck leg confit braised sweet potato, red onion marmalade, puy lentils and piquant clove vinegar jus

roasted sea bass fillet with plum tomato, piquillo peppers, aubergine and haloumi, mash with olives topped with baby leek and creamy basil sauc