Scallops, with a pomegranate sauce
Orange and Cinnamon confit of Duck leg
Risotto of Mussels infused with fresh herbs
Mackerel fillet and Chilli King Prawns served with sauteed Spinach
Braised Oxtail, Beetroot puree and Plum sauce
Sauteed Duck livers with a Pear sauce
Pan-fried Seabass fillet served with Courgette Fritter & Dill sauce
Shoulder of Lamb, seasonal creamed Leeks served in its own Jus.
Pan-fried breast of Duck, with Kohlrabi and Madeira sauce
Winter seafood hotpot of Hake, Mussels and King Prawns topped with fresh winter herbs
Pan-fried Pheasant, Jerusalem Artichoke served with a red wine sauce
Corn fed Chicken breast Set On a bed of infused Cous Cous with a mild Paprika and Tomato sauce
*Please speak to a member of staff regarding any allergies, intolerances or dietary requirements
All Mains Served With Vegetables & Potatoes.