Main Courses

Spring & Summer

Please contact us to discuss quantities & pricing.

Vegetarian

Spinach, Ricotta and Black Olive Pithivier with Rocket Salad
Roasted Red Peppers with Harissa Spiced Puy Lentils, Lime Yoghurt Dressing, dried Rose Petals, Coriander Cress & Sumac
Asparagus, Mint & Lemon Risotto with Parmessan & Rocket
Spring Vegetable Pie with Baby Potatoes & Broccoli
Rigatoni with Baby Courgettes, Broad Beans and Tomatoes in a Cream Sauce
Parmesan Polenta with Portobello Mushroom, Twice Baked Goats Cheese Soufflé & Wild Garlic Pesto, Pea Shoots

Fish

Fillet Salmon with Sauce Vierge served with Bowls of Baby Potatoes
Fillet Salmon with Samphire, Tomatoes and Vermouth Cream Sauce
Fillet Sea Trout with Pea Risotto & Minted Pea Sauce
Fillet Sea Bream with Brown Shrimps & Lemon Butter Sauce served with Fine Beans and Bowls of Baby Potatoes
Fillet Sea Bream with Baby Potatoes, Broad Beans, Crispy Bacon
& Seaweed Vinaigrette
Fillet Baked Hake with Roasted Heritage Tomatoes, Baby Leeks and Basil Dressing served with Bowls of Baby Potatoes
Fillet Pan Fried Hake with Pickled Fennel, Sea Vegetables & White Wine Sauce
Fillet Roasted Brill with Puy Lentils, Brown Shrimp & Dill Vermouth Cream Sauce

Meat & Poultry

Corn Fed Breast Chicken with Early Peas & Button Onions. Madeira Sauce. Served with Bowls of Baby Potatoes
Seared breast of Guinea Fowl with Fondant Potato, Fine Beans wrapped in Pancetta. Jura Sherry Sauce
Confit Duck Leg with Baby Potatoes, Endememe Beans and Lardons with Herb Vinaigrette
Belly of Pork with Purple Sprouting Broccoli, Apple Puree & Madeira Sauce. Served with Bowls of Baby Potatoes
Lamb Rump with Heritage Tomatoes, Feta & Oregano. Served with Bowls of Baby Potatoes
Lamb Loin with Parmesan Risotto, Wild Mushrooms and Pan Juices

Autumn & Winter

Please contact us to discuss quantities & pricing.

Vegetarian

Pan fried Gnocchi with Wild Mushrooms, Madiera Cream Sauce and Lemon Thyme
Parmesan Polenta with roasted Cauliflower & Cobnut Crumb
Roasted Red Peppers with Harissa spiced Puy Lentils, Tomatoes, Lime Yoghurt,
Sumac, Rose Petals & Coriander
Barley Risotto with Feta, Pumpkin, Pumpkin Seeds & Pomegranate
Spinach & Ricotta filled Portobello Mushrooms with Polenta Chips & Aioli
Spicy Lentil Stew with home made Peshwari Naans
The Perfect Nut Roast with puree Potatoes and roasted Carrots

Fish

Fillet Salmon with roasted Vegetables, Potatoes and Chorizo
Fillet of Hake with Celeriac Mash, Kale & Crispy Leeks. Olive Oil Dressing
Fillet Cod, Buttered Vegetables, Tarragon scented Vermouth Sauce
Fillet of Cornish Sea Bream, Hispy Cabbage, Puy Lentils, Grenoblaise Sauce
Paprika Roast Monkfish with Paella Rice & Romensco Dressing

Meat & Poultry

Breast of Chicken with Thyme scented Fondant Potatoes, Leeks & Wine Jus
Breast of Chicken with Puree Potatoes, Button Onions, Chestnut Mushrooms,
Pancetta & Red Wine Sauce
Breast of Guinea Fowl with Creamed Brussel Sprouts & Madeira Sauce.
Bowls of Baby Potatoes roasted with Garlic & Rosemary
Belly Pork marinaded in Lemon & Fennel Seeds on Puy Lentils, Carrots, Celery,
Red Onions. Thyme Jus
Beef Bourguignon with Wild Mushrooms, Garlic Mash, glazed Button Onions
Breast Duck on Celeriac Mash, Kale, Wild Mushrooms, Redcurrant Thyme Jus
Pan fried Partridge Breast, braised Leg with Lentils, Butternut Pumpkin & Walnut Dressing
Rose Veal Saltimbocca with Baby Potatoes & Purple Sprouting Broccoli,
Sage Butter Sauce
Rump Lamb rubbed with Rosemary served with Dauphenoise Potatoes,
Honey glazed Carrots, Rosemary scented Sauce
Cannon of Lamb, Rosemary Risotto, sauteed Kale, Wild Mushroom Sauce
Venison Wellington with Puree Potatoes & braised Red cabbage, Red Wine Sauce