MAIN COURSES

Beef

Roast Striploin of Local English Beef served with Homemade Yorkshire Puddings Horseradish Sauce and Red Wine Gravy
Extra £2.00 per Head

(This can be carved In the Room - Maximum 70 People Extra £3.00 Per Head)

Daube of Best Stewing Steak Cooked Slowly with Salted Streaky Bacon Baby Onions and Scented with Cumin

English Rump Steak Marinated In Best Bitter and Finished With Rosemary Infused Root Vegetables and
Caramelised Red Onion
Extra £1.50 per Head

Braised Beef Steak Baked Slowly In a Rich Red Wine Stock and Delicately Finished with
Local Black Pudding and Open Cap Mushroom

Thinly Sliced Topside of Beef Rolled with Mushroom Thyme and Garlic Farce Complimented with a Madeira Jus

Various Homemade Pies Topped with Puff Or Short Crust Pastry
(E.G. Steak & Mushroom, Beef & Ale, Steak & Kidney)

Fillet of Beef Topped with a Open Cap Mushroom Stuffed with Green Peppercorn and White Onion Duxelle Topped with a Brandy Cream
(Extra £3.00 Per Head)

Prime Fillet Steak Set on a Baked Croute Topped with a Rich Liver Pate accompanied with a Cognac and Herb Jus
(Extra £3.00 Per Head)

Lamb

Rosemary and Garlic Studied Roast Leg of English Lamb Served with Apricot and Sage Stuffing and a Lamb Jus Red Wine Sauce
(Extra £1.50 Per Head)

Slow Cooked Shank of Lamb Simmered Gently with Sweet Peppers Caramelised Red Onion and
a Bold Cabernet Sauvignon

Moroccan Style Lamb Oven Baked with Fresh Tomato , Paprika ,Coriander and Dried Apricot
Served with Fragrant Cous Cous

Noisettes of English Lamb Lightly Pan Fried and Set Off with a Wild Mint, Roasted Sweet Garlic and Baby Leek Stew
( Extra £1.50 Per Head)

Tender Pieces of Lamb Shoulder Braised In Red Wine and Local Market Vegetables Topped with a Crisp Sautéed Potato Layer

Pork

Roast Loin of British Pork Traditionally with a Sage and Onion Stuffing, Homemade Apple Sauce and a Natural Jus

Pork Loin Escalope Rolled and Wrapped with Italian Ham Finished with Thyme Infused Pears and Rich Calvados Gravy

Pork Loin Steak Braised with Purple Sage, Sweet White Onion and Cider finished
with a Natural Reduction enhanced with Pommery Mustard

Tender Medallions of Pork Topped with a Streaky Bacon, Leek, fresh Tomato and fresh Herb Cream

Pork Steak Set on a Sweet Caramelised Red Onion, fresh Redcurrant and a Peppery Coriander Jus

Traditional Baked Mustard Glazed Gammon Served with a Creamed Honey and Almond on a Tangy Peach and Chervil Sauce

Poultry

Traditional Roast Lincolnshire Turkey Served with Pigs In Blankets, Cranberry and Bread Sauce with a Rich Force Meat Stuffing

Tender Roast Chicken Breast accompanied with Sausage and Bacon , a Rich Red Wine Gravy and Sage and Onion Stuffing

Chicken Supreme Baked in a Fricasse of Wild Mushroom, Baby Onion and Smoked Bacon with a Tang of Basil

Chicken Breast Stuffed with Somerset Brie enriched with a Chestnut Mushroom and Watercress Sauce with Just a Hint of Saffron

Boneless Chicken Breast Stuffed with a Sweet Cajun Pepper Farce Finished with a Full Bodied Tomato Sauce

Local Game and Venison Pie Marinated with Dry Red Wine encased In Pastry

Roast Breast of Local Pheasant Cooked in a Port Reduction finished with Fresh Redcurrants and Julienne of Fried Leek
(Extra £2.00 Per Head)

Pan-Fried Local Duck with a Chinese Infusion of Fragrant Vegetables, Honey, Sesame and Soy
(Extra £2.00 Per Head)

Pan-Fried Guinea Fowl Set on a Bed of Panfried Wilted Cabbage and Streaky Bacon finished with a Simple Cognac and Pink Peppercorn Sauce
Fish

Baked Fillet Of Cod with a Mediterranean Topping of Tomato, Capers and Roasted Sweet Peppers finished with a Tomato and Olive Dressing

Seared Salmon Steak Filled with a Prawn Mousse and finished with a Baby Leek and Butter Sauce

Baked Filet of Salmon with a Herb Crust Enhanced with Garlic accompanied with a Rich Chervil Hollandaise

An Array of Fresh Fish Lightly Poached and Finished in a Herb Cream Topped with a Crisp Pastry or Buttered Mashed Potato Topping

Vegetarian

Baked Eggplant Filled with Creamed Goats Cheese, Courgette and Wild Mushroom Gratin

Stilton and Red Pepper Flan with a Garden Herb Salsa

Filo Baskets filled with Stroganoff Vegetables

Italian Pasta Sautéed with Olives, Spring Onion, Pesto and Oodles of Parmesan

Vegetable, Spinach and Goat Cheese Cobbler

Leek, Spinach and Chestnut Mushroom Strudel with a Watercress Sauce

	<< Back

MAIN COURSES Beef Roast Striploin of Local English Beef served with Homemade Yorkshire Puddings Horseradish Sauce and Red Wine Gravy Extra £2.00 per Head (This can be carved In the Room - Maximum 70 People Extra £3.00 Per Head) Daube of Best Stewing Steak Cooked Slowly with Salted Streaky Bacon Baby Onions and Scented with Cumin English Rump Steak Marinated In Best Bitter and Finished With Rosemary Infused Root Vegetables and Caramelised Red Onion Extra £1.50 per Head Braised Beef Steak Baked Slowly In a Rich Red Wine Stock and Delicately Finished with Local Black Pudding and Open Cap Mushroom Thinly Sliced Topside of Beef Rolled with Mushroom Thyme and Garlic Farce Complimented with a Madeira Jus Various Homemade Pies Topped with Puff Or Short Crust Pastry (E.G. Steak & Mushroom, Beef & Ale, Steak & Kidney) Fillet of Beef Topped with a Open Cap Mushroom Stuffed with Green Peppercorn and White Onion Duxelle Topped with a Brandy Cream (Extra £3.00 Per Head) Prime Fillet Steak Set on a Baked Croute Topped with a Rich Liver Pate accompanied with a Cognac and Herb Jus (Extra £3.00 Per Head) Lamb Rosemary and Garlic Studied Roast Leg of English Lamb Served with Apricot and Sage Stuffing and a Lamb Jus Red Wine Sauce (Extra £1.50 Per Head) Slow Cooked Shank of Lamb Simmered Gently with Sweet Peppers Caramelised Red Onion and a Bold Cabernet Sauvignon Moroccan Style Lamb Oven Baked with Fresh Tomato , Paprika ,Coriander and Dried Apricot Served with Fragrant Cous Cous Noisettes of English Lamb Lightly Pan Fried and Set Off with a Wild Mint, Roasted Sweet Garlic and Baby Leek Stew ( Extra £1.50 Per Head) Tender Pieces of Lamb Shoulder Braised In Red Wine and Local Market Vegetables Topped with a Crisp Sautéed Potato Layer Pork Roast Loin of British Pork Traditionally with a Sage and Onion Stuffing, Homemade Apple Sauce and a Natural Jus Pork Loin Escalope Rolled and Wrapped with Italian Ham Finished with Thyme Infused Pears and Rich Calvados Gravy Pork Loin Steak Braised with Purple Sage, Sweet White Onion and Cider finished with a Natural Reduction enhanced with Pommery Mustard Tender Medallions of Pork Topped with a Streaky Bacon, Leek, fresh Tomato and fresh Herb Cream Pork Steak Set on a Sweet Caramelised Red Onion, fresh Redcurrant and a Peppery Coriander Jus Traditional Baked Mustard Glazed Gammon Served with a Creamed Honey and Almond on a Tangy Peach and Chervil Sauce Poultry Traditional Roast Lincolnshire Turkey Served with Pigs In Blankets, Cranberry and Bread Sauce with a Rich Force Meat Stuffing Tender Roast Chicken Breast accompanied with Sausage and Bacon , a Rich Red Wine Gravy and Sage and Onion Stuffing Chicken Supreme Baked in a Fricasse of Wild Mushroom, Baby Onion and Smoked Bacon with a Tang of Basil Chicken Breast Stuffed with Somerset Brie enriched with a Chestnut Mushroom and Watercress Sauce with Just a Hint of Saffron Boneless Chicken Breast Stuffed with a Sweet Cajun Pepper Farce Finished with a Full Bodied Tomato Sauce Local Game and Venison Pie Marinated with Dry Red Wine encased In Pastry Roast Breast of Local Pheasant Cooked in a Port Reduction finished with Fresh Redcurrants and Julienne of Fried Leek (Extra £2.00 Per Head) Pan-Fried Local Duck with a Chinese Infusion of Fragrant Vegetables, Honey, Sesame and Soy (Extra £2.00 Per Head) Pan-Fried Guinea Fowl Set on a Bed of Panfried Wilted Cabbage and Streaky Bacon finished with a Simple Cognac and Pink Peppercorn Sauce Fish Baked Fillet Of Cod with a Mediterranean Topping of Tomato, Capers and Roasted Sweet Peppers finished with a Tomato and Olive Dressing Seared Salmon Steak Filled with a Prawn Mousse and finished with a Baby Leek and Butter Sauce Baked Filet of Salmon with a Herb Crust Enhanced with Garlic accompanied with a Rich Chervil Hollandaise An Array of Fresh Fish Lightly Poached and Finished in a Herb Cream Topped with a Crisp Pastry or Buttered Mashed Potato Topping Vegetarian Baked Eggplant Filled with Creamed Goats Cheese, Courgette and Wild Mushroom Gratin Stilton and Red Pepper Flan with a Garden Herb Salsa Filo Baskets filled with Stroganoff Vegetables Italian Pasta Sautéed with Olives, Spring Onion, Pesto and Oodles of Parmesan Vegetable, Spinach and Goat Cheese Cobbler Leek, Spinach and Chestnut Mushroom Strudel with a Watercress Sauce