£14.50

Roasted Breast of Chicken (Click here for alternative chicken dishes)

Wrapped in Parma ham, with a vermouth & sage cream sauce

£15.00

Roast Loin of Pork

Apricot stuffing, apple sauce & wine sauce

£15.50

Fillet of Fresh Salmon

Wilted spinach and a saffron sauce

£15.50

Fillet of Pork in Puff Pastry

Tenderloin of pork covered in a herb duxelles and encased in puff pastry, set on a thyme, sherry and cranberry sauce

£16.50

Half a Norfolk Pheasant

A sauté of breast and confit of leg served with game chips, bread sauce, raspings and a gamey gravy

£16.95

Roast Sirloin of Local Beef

Yorkshire pudding, roast potatoes and a beefy gravy

£17.25

A Sauté Breast of Guinea Fowl

Set on Pommes Dauphinoise, lime and Madeira sauce

£17.50

Breast Barbary of Duck
set on a gratin of celeriac with a green peppercorn sauce
£18.25

Canard a l'Orange

Half a boned roast duckling served with a port wine sauce and decorated with fresh oranges

£18.50

Stuffed Loin of Lamb (Click here for alternative lamb dishes)

Filled with a lemon & pine nut stuffing set on a red currant jus

£18.95

Fillet of Halibut

Mint and pea purée and a chive butter sauce

£18.95

Beef Wellington

This classic British dish decorated with watercress and halved tomatoes filled with horseradish. served with a mushroom sauce

£22.50

Saddle of Venison

Set of a bed of ginger scent leeks, red currant tart and game gravy

£23.50