A La Carte Menu - Main Meals

Chicken Dishes

POACHED CHICKEN BREAST
Sausage & Bacon Roll , Sage & Onion Stuffing

COPELAND CHICKEN SUPREME
Breast of Chicken, served in a Cream and White Wine sauce with Mushrooms and Peppers

BREAST OF CHICKEN HUNTSMAN
Chicken Breast cooked in Red Wine, Mushrooms, Tomatoes, Garlic and Thyme Sauce

COQ AU VIN
A Classic French Casserole

WHOLE ROASTED POUSSIN
Served with a Chablis and Wholegrain Mustard Cream

Lamb Dishes

BONELESS ROAST LEG OF LAMB
With Redcurrant Jelly
OR
Fresh Mint Sauce

RAGOUT OF LAMB
A Classic French Lamb Casserole With
Chunky Root Vegetables, Red Wine & A Fine Bouquet Garni

HERB COATED RACK OF LAMB
On a bed of Redcurrant and Port Sauce decorated with a Watercress Salad

Duck Dishes

AYLESBURY DUCK BREAST
Pan Fried in Herby Butter and served with a rich
Black Cherry & Madeira Sauce
OR
Orange Segments & Grand Marnier Sauce

Fish Dishes

FISHERMANS PIE
Homemade using two Fresh Fish, Mushrooms,
Chopped Onions and herbs in a Cheese & Chive Sauce

SUPREME OF FRESH SALMON
Served with Mushrooms in a White Wine & Cream Sauce

FRESH TUNA STEAKS
Pan fried Tuna Steak in Piri Piri Oil With
Chilli & Lime Butter & Chives

BAKED LOIN OF COD
Topped with Baked Vine Tomatoes and
Served on a Herb & Caperberry Dressing

WHOLE LOBSTER
Cut in half and grilled with Crayfish and Brandy Sauce,
finished with grated Parmesan Cheese and Pea Shoots

WHOLE DOVER SOLE
Delicately poached in White Wine & Capers,
served with a Lemon Parsley Butter Sauce

SUPREME OF TURBOT
With a Red Wine & Shallot reduction sat
on a bed of wilted Spinach Leaves

Beef Dishes

ROASTED SILVERSIDE OF PRIME BEEF
(Cooked as you like it)
Served with Yorkshire Pudding, Horseradish Sauce and lashings of homemade Gravy.

BEEF BOURGUINONNE
A Classic French Casserole in Red Wine with Mushrooms, Onions and Herbs

ROASTED SILVERSIDE OF PRIME BEEF
(Cooked as you like it)
Served with a Red Wine and Shallot Gravy accompanied with a traditional Yorkshire Pudding

CHUNKS OF PRIME BEEF
Cooked in Local Titanic Stout with chopped Shallots & Mushrooms
and served with a ‘Drop Scone’ or Herby Dumpling

POT ROAST BEEF
Individual Beef Joints slowly braised in Red Wine and selected Root Vegetables Sitting on a bed of Horseradish Mash

MEDALLIONS OF BEEF
Thinly sliced Sauteed Beef, Flamed in Brandy Served with a Pink Peppercorn and Cream Sauce

SIRLOIN STEAK HENRY
Pan Fried Steaks in Thyme Butter, served With a Rich Port and Pate Sauce
(Cooked as you like it)

ROASTED RIB EYE OF BEEF
Served with a Pink Peppercorn and Whisky Sauce

SAUTEED FILLET STEAK
On a crispy Crouton, topped with Pate and served
with a Port & Wine Jus.

Pork & Turkey Dishes

ROAST LEG OF PORK
Sausage & Bacon Roll, Sage & Onion Stuffing,
Crispy Crackling and Chef’s Gravy

SOMERSET PORK
Diced Pork slowly cooked in Cider and apple Sauce, finished with Cream & Tarragon

ROAST STAFFORDSHIRE TURKEY
(using Breast Meat Only)
Served with Sage & Onion Stuffing Sausage & Bacon Roll, Chef’s Gravy

Vegetarian Dishes

VEGETABLE CASSEROLE

MUSHROOM STROGONOFF

PASTA BAKE
(Our Speciality)
Made with all Fresh Vegetables, A three Cheese Sauce & Fresh Herbs

PEAR WILLIAM & ROQUEFORT TART

CHEESE TERRINE LOAF
A Main Course Terrine Made by our Chef using Various Cheeses & Herbs

VEGETABLE CURRY
As Hot or Mild as you like

VEGETABLE CRUMBLE
With a Tangy Crumble Topping

ASPARAGUS & LEEK TART
Served with Garlic & Cheese Sauce