Main Courses

Fillets of red mullet On a herb mash and a sauce vierge
Rack of Cornish lamb With a red wine and Rosemary jus and dauphinoise potatoes
Spiced monkfish On a saffron risotto
Fillet of beef With shallot and tarragon on a potato rosti
Gressingham duck breast With a crisp confit of duck leg served with a soy, honey,whiskey and ginger glaze and sarladaise potatoes
Roasted pepper risotto Finished with parmesan and asparagus (v)
Fillet of wild sea bass On a baked potato cake with a smoked salmon sauce and crispy leeks
Loin of pork Stuffed with prunes and served with a leek and stilton sauce
Prime local fillet of beef dijon Slices of fillet steak on a rosti potato served with a dijon mustard and Mushroom jus
Gressingham duck breast With a crisp confit of duck leg served with a soy,honey,whiskey and ginger glaze and sarladaise potatoes
Fillet of monkfish On a saffron rissotto with a sweet red pepper and basil oil dressing

All served with a selection of seasonal vegetables and homemade breads.