FILLET OF BEEF

with oxtail ravioli, potato fondant,savoy cabbage and a chianti red wiine  sauce.

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ROAST RUMP AND BRAISED BREADED BREAST OF LAMB

with a white bean and truffle puree, chateau.

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WHOLE GRILLED LEMON SOLE WITH LIME AND CORNISH SEA SALT

chunky chips, mushy peas and our own tartar sauce.

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PAN FRIED CREADY CARVER DUCK BREAST

with 5 spice, pak choi, thread noodles and a soy and honey dressing.

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  ROAST SADDLE OF RABBIT WRAPPED IN PARMA HAM

with parsnip mash, chantenay carrots, glazed chestnuts and a cranberry sauce.

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FILLET OF SEA BASS WITH A PINE NUT CRUST

whipped potatoes, wilted spinach and a red wine vinaigrette

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