£13.75

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

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

£14.75

Roast Loin of Pork

Apricot stuffing, apple sauce & wine sauce

£15.00

Fillet of Fresh Salmon

Wilted spinach and a saffron sauce

£15.00

Half a Norfolk Pheasant

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

£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

£15.50

Roast Sirloin of Local Beef

Yorkshire pudding, roast potatoes and a beefy gravy

£15.95

A Sauté of Guinea Fowl

Breast and leg, roasted fennel, lime and Madeira sauce

£16.25

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

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

£16.95

Haunch of Venison

Marinated in red wine and herbs, red currant tart and game gravy

£17.50
Breast Barbary of Duck
set on a gratin of celeriac with a green peppercorn sauce
£17.75

Canard a l'Orange

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

£17.75

Fillet of Halibut

Mint and pea purée and a chive butter sauce

£18.75

Beef Wellington

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

£20.50