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PIECES DE BOEUF

Very tasty skirt of beef slowly braised with red wine & shallots served with vichy carrots roasted kale and white beans with creamy mash potatoes

OVEN ROASTED BREAST OF CHICKEN

With a smoked bacon & mushroom sauce with a hint of tarragon, served with baked sweet potatoes fresh peas & sugar snap peas red cabbage and rosemary pork jus

PORK BELLY

Belly of pork crackling caramelised apple fennel with puy lentils and cider jus

PORK CHOP (GF)

Seared pork chop with potato galette, roast apples and poppy seeds & buttermilk vinaigrette

BREAST OF LEMON & THYME CHICKEN (GF)

Served with dauphinoise potato, roasted artichokes and asparagus & a thyme jus

ASPARAGUS FETTUCCINE (GF)

Fresh pasta mixed with asparagus spears cherry plum tomatoes Pesto & pine nuts finished with fresh pecorino cheese

ROAST TAMARIND PORK LOIN (GF)

Served with vegetable potato puree butternut squash & salsify with a splash of rosemary jus

BREAST OF CHICKEN (GF)

Chicken breast filled with a mixed mushroom farci, with a hint of tarragon served with dauphinoise potatoes vichy carrots peas & french beans a splash of chicken & mushroom Jus

ARBORIO CHAMPIGNON CAKE(V GF)

Shitake mushrooms with arborio risotto rice formed, free range poached egg kale pac choy and mange tout

THAI PENNE (V)

Asian Vegetables in a Sesame Seed thai vinaigrette

CHICKEN BREAST PACIFIC (GF)

Plump char-grilled chicken breast, marinated with coconut, lime, thai spices, served with watercress, tomato & mung-bean salad & a hint of sesame soya and pilaf rice.

THAI CURRY ORECCHIETTE (V)

Thai vegetable curry with italian pasta and coriander

FRANC’S FISH & CHIPS

Filet of cod deep fried in a light tempura beer batter served with chips & peas pudding

PAN FRIED HAKE

Hake fillet with capers crushed new potatoes roasted green vegetables lemon

CHICKEN KIEV

Curried chicken kiev sweet potato spinach coriander green chilli yogurt

BAKED COD FILLET

With a leek & herb crust finished with a tomato & tarragon sauce & a cassoulet of cannellini beans.

RISOTTO MILANO (GF)

Roasted butternut squash with arborio risotto rice with fresh parmesan shavings & a drizzle of pesto oil

SPANISH STYLE CHICKEN BREAST

Chicken breast wrapped with serrano ham filled with fresh sautéed spinach & cream cheese with a red pepper & smoked paprika coulis, served with crushed new potatoes scattered with roasted celeriac baby carrot sauce

BARBEQUE PORK CHOP

With smoked aubergine tomato concentrate baby carrots and rosemary sauce and dauphinoise potato

HADDOCK FISHCAKES

Potato crusted haddock fishcakes, pea puree tartar foam and lemon

B

ROASTED RIB-EYE OF BEEF

Roast ribeye of beef cooked medium, with truffle mash, roasted green vegetables and butternut puree brush

SUPREME OF CORN FED CHICKEN

Stuffed with sun-blushed tomatoes feta cheese served with truffle mash basil lemon sauce and roasted root vegetables

ROAST SIRLOIN OF BEEF

Served with celeriac puree garnished with parmentiere potatoes, a sherry vinegar sauce, with seasonal roasted asparagus & kale

ROASTED LAMB RUMP

Served with dauphinoise potatoes, ratatouille & rosemary lamb jus and roasted greens

STEAMED FILLET OF PLAICE (GF)

Served with asparagus & lobster essence & a spoon of pilaf rice

ESCALOPE OF SALMON (GF)

Seared escalope of salmon served on a risotto cake with watercress & rocket pomegranate salad

CORNFED CHICKEN SUPREME

With squash & sage puree smoked bacon has brown crispy leg stuffed cabbage parcel

BOURSE DE MENDIANT (V)

Filo pastry filled with shitake & paris mushrooms, four cheese ragout, flavoured with shallots & tarragon, presented on a sweet potato & finished with a drizzle of truffle Oil

PHEASANT

Poached and roasted breast of pheasant with caramelised parsnip puree, crispy leg ballantine sherry vinegar jus

PAN ROASTED CHICKEN SUPREME

Pan roasted cornfed chicken supreme, crisp marinated thigh, chorizo aioli, pea tomato and iberico pancetta salad

BEEF MUSHROOM & SUET PUDDING

with butternut squash

SEABASS

Roasted seabass fillets, charred leeks pea puree potato and dill gnocchi with mussel veloute

BUTTERNUT SQUASH AND TARRAGON RISOTTO (V)

with spelt barley and bocconcini

C

ROASTED SUCKLING PIG (GF)

Served with bubble & squeak, red cabbage & a baton of roasted vichy carrots and a cider rosemary vinegar sauce.

FILLET OF BEEF STEPHANIE

6 oz filet mignon encased in light pastry, filled with a brandy mushroom tarragon farce, served on a potato rosti, with seasonal roasted asparagus, sugar snap, and beetroot brush, & a gamay sauce

FILLET OF SCOTTISH BEEF

7 oz Filet served on a rosti sweet potato, carrot brush, roasted courgette thyme & a port wine sauce.

CHAR GRILLED RIBEYE (28 DAY AGED) (GF)

8oz ribeye served with rustic & sweet potato fries, watercress & rocket with handmade chimichurri

ROASTED RACK OF LAMB

Coated with a light dijon mustard, & breadcrumb herb croute, roasted aubergine, served with salsify gratin, sugar snap peas and cherry tomatoes.

LOIN OF WELSH LAMB (GF)

Marinated Lamb, Char-grilled and served with White Seasonal Asparagus, vine ripened tomatoes crushed new potatoes served with a rosemary & red wine Jus

ROASTED BLACK COD (GF)

Served with miso and baby pat choy with crushed new potaotes

CANON OF SALMON (GF)

Salmon filet filled with a fresh Scallop, pan roasted, Served with a Beurre Blanc, garnished with Purple New Potatoes, Roast Asparagus & Butternut Brush

GRILLED SEABASS & SCALLOPS (GF)

Served with Roasted Root Vegetables, & a Lemon Hibiscus Sauce

MEDALLIONS OF MONKFISH (GF)

Served on a Wild Mushroom Risotto Cake, drizzled with Truffle Oil & served with a Citrus and Watercress Salad.

STEAMED FILLET OF LEMON SOLE (GF)

Crushed New Potatoes, served with Sugar Snap, Roasted Kale, sautéed Spinach & a Tomato & Ginger Vinaigrette.

FILET OF BEEF AND OXTAIL CROQUETTES

Water cress puree, roasted mixed mushrooms and bordelaise sauce with sweet potato fries

DUKKAH CRUSTED RACK OF LAMB(N)

Harrisa spices, buckwheat herbed, labneh cheese with chickpea pepper confit fritter