Main Courses

1299

Lemon & Thyme Roasted Chicken Breast served with Niçoise Vegetables & a Roasted Cherry Tomato Sauce


Beef Two Ways; Sous Vide Sirloin and Braised Shin served with Celeriac & Potato Dauphinoise, Fine Green Beans


Waller's of Ledbury Traditional Pork Sausages served with Creamy Chive Mashed Potato, Tempura Beer Battered Onion Rings & a Cider & Caramelised Onion Gravy


Roasted Loin & Rib of Marches Lamb served with Rosemary Pommes Anna, Braised Peas & Bib Lettuce


Pan Roasted Fillet of Salmon served with Crushed Dill Potatoes, Charred Leeks & Green Sauce


Pan Roasted Chicken served with Chorizo, Smoked Paprika, Olives, Butterbeans & Curly Kale


Braised Belly of Herefordshire Pork served with Champ Potato, Roasted Baby Carrots, Pea Purêe & a Rich Jus


Roasted Rump of Lamb served with Savoy Cabbage, Fondant Potato, Butternut Squash Purée, Onion Soubise & a Rosemary Scented Jus


Tenderloin of Pork served with Roasted Parsnip Purée, Poached Baby Apple, Fondant Potato & a Thyme Sauce


Hake served with Crushed Pink Fir Potatoes, Pea & Bacon Fricassé & a Buerre Blanc Sauce


18 Hour Slow Braised Ox Cheek served with Horseradish Mashed Potato, Whole Carrot & a Rich Red Wine Jus


Pan Fried Loin of Cod served with Braised Mustard Lentils, Crispy Potatoes, Roasted Cherry Vine Tomatoes & Lemon & Caper Salsa


Pan Seared Guinea Fowl wrapped in Smoked Bacon served with Thyme Baked Anya Potatoes, Tenderstem Broccoli & a Creamy Wild Mushroom Sauce


Roasted Fillet of Beef served with Home-made Chips, Vine Tomatoes, Watercress & Rocket Salad & Béarnaise Sauce


Roasted Lobster & Frites served with a Lemon Mayonnaise


Crispy Duck Breast served with Bok Choi & Black Beans dressed with a Lime & Ginger Vinaigrette


 

This is merely a selection of ideas. Please contact us for a copy of our complete menus.