Sit Down Dining

Poultry

Pan Roasted Chicken Breast with Wild Garlic, Woodland Mushroom and Asparagus Spears with Beurre Blanc Sauce
Ginger Pumpkin Veloute with Roasted Chicken Breast, served with Pears, Apples and Onions
Roulade of Cotswold Chicken with Truffle Mushrooms, Leek and Potato Puree, Oven Roasted Root Veg and Tarragon Sauce
Chicken Supreme with Sautéed Chicory and Marsala Sauce,
Chicken Supreme with Porcini Mushroom Sauce
Quail with Chanterelle Rillette and Carrot Puree
Pan Roasted Guinea Fowl Breast with Truffles and Leek
Honey and Orange Glazed Duck Breast with Grilled Courgette Ribbons, Asparagus Spears and Orange Segments
Char Grilled Duck Breast with Shiitake Mushrooms

Fish

Roast Fillet of Cod with Saffron Potatoes and Tomatoes
Pan Roasted Sea Bass Fillet with Jersey Scallops and Minted Peas
Oven Roasted Teriyaki Glazed Salmon Fillet, Red Skin Crushed Potatoes, Asparagus, Corn and Dill Sauce
Harissa Coated Hake with Pan Roasted Fennel, Cherry Tomatoes, Mint Salsa
Pumpkin and Sundried Tomato Ravioli with Thyme Oil (VG)
Hazelnut Coated Halibut with Seaweed Dumplings and Samphire

Meat

Roasted 28-Day Matured Fillet of Beef with Woodland Mushrooms and Red Wine Jus, Roast Chateau Potatoes
Braised Beef Cheek in Red Wine, Pomme Puree, Provencal Vegetables
Fillet of Beef with Roquefort Mousse, Spinach Mash, Wild Mushrooms and Oven Roasted Jersey Potatoes
Slow Cooked Shoulder of Lamb with Rosemary and Thyme and House Lamb Gravy
Herb Crusted Rack of Lamb with Grilled Tenderstem Broccoli, Pommes D’Allumettes

Vegetarian/Vegan

Wild Mushroom Butternut Squash Nut Roast Wellington with Roasted Root Vegetables (VG)
Vegetable Moussaka Timbales with Rich Tomato Sauce and Baldo Rice Vermicelli
Wild Mushroom with Red Wine and Potato Parmentier (VG)
Creamy Portobello Stroganoff with Wild Mushrooms