Pan-fried monkfish with onion chilli compote, fennel salad and crushed new potatoes with fresh anchovies and capers
Fillet of organic salmon with beurre blanc, served with a saffron mash, buttered spinach and truffled garden peas
Pan fried chicken breasts with a fresh lime and coriander sauce,tagliolini with ceps and haricot verte
Oven roasted duck breast with chestnut mushrooms braised in marsala, scallion risotto and braised red cabbage
Loin of veal in thyme marinade with truffled polenta, parmesan, chicken bouillon and chanterelles
Seared fillet of beef with fried fois gras, truffle gnocchi, red wine jus with a medley of seasonal vegetables in horseradish butter
Venison steak with a sloe gin sauce, on a bed of wild mushrooms and crispy pancetta , with a potato and truffle oil soufflé.
Best end fillet of lamb with a brocolli and potato mash, braised shallots, madeira jus and parsnip crisps
Roast sirlon of beef with its own potatoe gratin, maple roasted parsnips, carrots and winter greens