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Roast Leg of Lamb £12.00 |
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Studded with garlic and served with pan gravy Yorkshire pudding and mint |
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Roast Topside of Beef £10.00 |
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Served with pan gravy Yorkshire pudding and horseradish sauce |
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Roast Norfolk Turkey £10.00 |
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Served with pan gravy stuffing and sausage wrapped in bacon |
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Roast Chicken Breast £10.00 |
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Served with pan gravy stuffing and sausage wrapped in bacon |
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Roast Leg of Pork £10.00 |
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With stuffing Yorkshire pudding and apple sauce |
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Honey Roast Ham £10.00 |
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Ham coated in honey, mustard and studded with cloves |
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served with a light gravy and homemade piccalilli |
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Roast of Pork Provencal £12.00 |
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With a mushroom, tomato onion and garlic sauce |
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Braised Beef carrots & onions £12.00 |
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10oz of best braising steak served with dumplings and Yorkshire puddings |
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Braised Beef Olives £10.00 |
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Slices of beef with a forcemeat stuffing, |
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with diced carrots, turnips, celery and onions |
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Roast Loin of Pork £12.00 |
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Served with apricot stuffing and coated in an apple Madeira sauce |
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Pork chops and Cider Casserole £10.00 |
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Served with apple dumplings |
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Chicken Chasseur £12.00 |
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8oz chicken breast served with a red wine tomato and mushroom sauce |
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Fillet of Chicken Maison £12.00 |
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Chicken breast stuffed with Brussels pate |
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and then coated in a mushroom and white wine sauce |
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Fillet of Chicken Alexandra £12.00 |
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Chicken Bohemienne £12.00 |
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8oz chicken breast coated in a fennel, |
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tarragon, tomato, onions, peppers white wine sauce |
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Chicken Bourguingonne £12.00 |
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Chicken breast with bacon, onion and mushroom red wine sauce |
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Fillet of Chicken Bretonne £12.00 |
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Leeks onions and mushrooms in a creamed supreme sauce |
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Fillet of Chicken Laperouse £12.00 |
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Chicken breast stuffed with a mushroom |
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and coated in a creamed brandy sauce |
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Chicken breast served with a red wine tomato and mushroom sauce |
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Fillet of Chicken Portugaise £12.00 |
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Served onions mushrooms diced tomatoes garlic in a white wine sauce |
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Fillet of Chicken a la King £12.00 |
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Red and green peppers in a Madeira creamed sauce |
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Fillet of Chicken Florentine £12.00 |
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Chicken breast stuffed with spinach nutmeg and |
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chicken forcemeat, coated in a supreme sauce |
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Fillet of Beef Wellington £20.00 |
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Fillet steak topped with a mushroom stuffing and pate enclosed |
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in puff pastry and coated in a red wine sauce |
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Sirloin of Beef Chasseur £15.00 |
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Served with a tomato, mushroom, onion and red wine sauce |
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Sirloin of Beef Forestiere £15.00 |
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Sirloin of Beef Tyrolienne £15.00 |
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A rich beef and tomato red wine sauce topped with caramelised onion |
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Served with a bacon, mushroom and onion red wine sauce |
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Sirloin of Steak Diane £15.00 |
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Coated in mushroom tomato onion and creamed brandy sauce |
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Fillet of Pork Calvados £13.00 |
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Served on a bed of duchess potato coated |
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with a calvados sauce and topped with caramelized onions |
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Escalope of Pork Valentine £13.00 |
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Coated in sage and onion bread crumbs shallow fried |
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and served with a light apple sauce |
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Roast Rack of Lamb £18.00 |
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Coated in an apricot and herb crust served with sherry and mint sauce |
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Lamb Cutlets Reforme £18.00 |
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Coated in breadcrumbs and served with a sharp redcurrant sauce |
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Main Courses |
