Sample Main Courses
Rack of Cotswold Lamb, sautéed garlic potatoes, minted pea purée, rosemary & thyme jus
Pan Fried Seabass, spinach & potato bolangiere with parsley & lemon butter
Confit Chicken Breast, savoury cous cous with ratatouille, watercress and roasted red pepper coulis
Pan Seared Scallops, sweet potato mash, minted pea purée and a sweet chilli & lime dressing
Seared Tuna Steak, encrusted in sesame seeds with baby new potatoes & wasabi dressing
wok fried greens, vine tomatoes and soy
Peppered Venison Steak, roasted chestnut, juniper & red wine sauce
Oven Roasted Vegetable & Feta Cheese Wellington, served with honey glazed parsnips and a red wine & balsamic reduction
Wild Mushroom Tortelloni, chickpea & aubergine bake with a roasted red pepper & basil coulis
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