Main Courses

Roast Rack of English Lamb topped with Poppy &
Mustard Seed Crust and served with a Redcurrant &
Rosemary Jus
Plump Breast of Chicken Stuffed with an Orange
Mousse Pan-Fried and served with a Pink Peppercorn
  Medallions of Beef Fillet Layered with Sauted Field
Mushrooms & served in a Rich Red Wine Sauce with
Baby Morilles
Calves Liver Lightly Pan-Fried and served with Grilled
Bacon and a Red Onion Marmalade and Red Wine
Main Courses continued
All main courses are served with 2 Vegetables and 1