Introduction to Main Courses goes here...

Meat 

Herb Crusted Loin of Yorkshire Lamb, Moroccan Tagine Sauce
Aubergine, Lemon and Pea Couscous

Loin of Yorkshire Lamb with Brioche Crumb, Madeira Veal jus,
Dauphinnoise Potatoes, Vegetable Caponnata, Honey Roasted Baby Carrots

Marinated Greek Style Leg of Lamb on Garlic Crushed potatoes with
Pak Choi & Charred Asparagus, aromatic lamb jus..

Roast Pork Belly with Mini Toffee Apples on a Parsnip & Celeriac Mash with Roasted Root Vegetables

Locally Produced Sausage and Mash with Red Onion Marmalade and Red Wine jus, Broad Bean Cassoulet

Confit Pork Shoulder, Homemade Black Pudding wrapped in Crepinette, Spaghetti of Balsamic Beetroot & Goose fat Sautes.

Slow Cooked Rib of Beef Bourguignon (Shallots, Mushrooms, Bacon & Red Wine jus) With a Short Pastry Fleuron, Mashed Potato & Roasted Root Vegetables

Fillet of Yorkshire Beef topped with Foie Gras and Chanterells,
Madeira Veal Jus, Roasted Vegetable Stack & Fondant Potatoes.

Roast Fillet of Yorkshire Beef, Yorkshire Puddings, Thyme Veal jus,
Fondant Potatoes, Green Beans in Courgette bundles,
Roasted Baby Carrots

Roast Sirloin of Yorkshire Beef, Bordelaise Sauce, Crispy Pancetta,  Sauté Potatoes, Honey Roast Vegetables

Venison Loin, Salad of Beetroot and Spinach, Balsamic Raspberry Dressing

Stuffed Loin of Rabbit with Spinach, Olives & Feta with roasted Garlic & Rosemary Oil

Corn-Fed Chicken with Sun dried Tomato and Mozzarella, Braised Fennel & Parmesan with Rocket & Italian Herb Béarnaise

Asian Herb Stuffed Chicken Breast, Ginger and Shitake Jus
Wilted Pak Choi, Coriander Rosti

Pan Roasted Breast of Chicken with Saute Porcini’s wrapped in Parma Ham with Marsala & Marjoram jus, Fondant Potatoes & Medi -Veg Caponnata

Honey Roasted Gressingham Duck Breast, Spaghetti of Seasame Vegetables with Shiitake & Japanese Sticky Sweeet & Sour Rice

Seared Breast of Gressingham Duck with Malt Loaf Confit Leg, Served on Coriander Rosti with Pak Choi & Asparagus, Tangerine jus.

Fish

Roast Monkfish wrapped in Pancetta,
Saffron Mash, Shellfish Veloute
 
Tuna Nicoise, French Green Beans, Parsley Boiled Potatoes,
Anchovies and Quails Eggs, Lemon Oil Dressing

Hot Assiette of Seafood, Grilled, Tempura & Poached,
Langoustine Hollandaise, Purple Sprouting Broccolli.

Balti Marinated Halibut, Samphire, Aloo Sag, Roast Tomato Confit

Steamed Turbot with Lobster on a Sorrel and Spinach bed
with a Bisque and Cognac dressing, Duchesse Potatoes

Lobster Three Ways:
Newburgh, Thermidor, Plain Grilled with Parsely Butter

Garlic sauté of Giant Tiger Prawns, Seared Scallops
on Lemon Crushed New Potatoes

Fillet of Scottish Salmon
with Charred Butterred Asparagus, Lemon Hollandaise.

Seared Teriyaki Salmon,Spinach &  Shiitake Stir Fry
with Japanese Sticky Sweet & Sour Rice

Pan Fried Fillet of Seabass served on a Thai Spiced Tortilla with Pak Choi
And a Spaghetti of Vegetables, Roast Garlic & Amontillado jus

Vegetarian

Roast Mediterranean Vegetable and Goats Cheese Tart,
Pesto Dressing, Pine Nut Crumble 

Sauté Field Mushrooms and Asparagus Layered crepe
with Basil and Garlic Cream and Roasted Tomato Caponata

Moroccan Vegetable Tajine
With Fresh Herb Couscous Tian and Harissa Dressing

Italian Bean and Pepper Ragout
With Goats Cheese Gratinee on Basil Rosti

Vegetable fondue Strudel
With Broad Bean and Tomato Salsa

Malaysian Laksa Vegetable Curry served on Coriander Frittata
With Ribbons of Toasted Coconut

Thai Bang Bang Vegetable Salad, Mooli Noodles
With Pitta Crisps
                                                
Baked Ricotta Cheesecake,
With Spinach, Roasted Peppers and Pine Nut Crumble
 
Flat cap Halloumi Mushroom
With Pesto & Charred Asparagus v

Porcini Risotto with Parmesan Crisps and Rocket,
Charred Green Beans, Truffle Oil v

Asian Risotto with Baby Squash,
Fresh Asparagus and Coriander Pesto

Swiss Cheese Fondue
With Charred Mediterranean Skewers
Unleven Bread and Crusty French Sticks

Family Style / Lazy Susan

Trio of Pies

Steak & Ale, Seafood Pie, Chicken & Mushroom Pie,
Cottage/Shepherd’s Pie, Game Pie & Meaty Mushroom Potato Pie v
Mashed Potato & Roasted Root Vegetables

Whole Roasts

Rib Of Beef, Whole Roast Lemon Chicken,
Leg of Lamb, Stuffed Loin of Pork
Served with Seasonal Potatoes & Vegetables,
Accompanied with Chefs Hat & Apron to Carve

Asian Dishes

Southern Thai Green Chicken Curry
Chillis, Garlic, Coriander, Coconut Cream,
Lemongrass and Lime

Bombay Lamb and Spinach

Slow Cooked Marinated Lamb with Cumin, Garam Marsala,
Cardamom, Coriander Seed and Garlic, Finished with Fresh Tomatoes

Cajun Vegetable Curry

Tomato-based Curry with Cream, Almonds, Coconut and Mango
with all the major spices

Basmati Rice and Bombay Sautéed Potatoes,
Flat Breads, Yoghurt Dressings and Pickles

Bistro Selection

Boeuf Bourguignon, Coq Au Vin, Assorted Stroganoffs & Goulash,
Confit Duck Cassoulet, Haricot, Spinach & Chestnut Mushroom Ragout v
Served with Seasonal Potatoes, Vegetables & Rice