Sit Down Dining

SIT DOWN MAIN COURSE SELECTION

Enjoy fine dining at an affordable price. Our sit-down dining menus taste delicious, look sumptuous and are guaranteed to impress your guests.

For your questions and bespoke menu queries, please contact us.

(V) Vegetarian
(VG) Vegan
SIT DOWN MAIN COURSE SELECTION
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
img
img
img