|
|
Main Course
Our signature dish:
French trimmed rack of lamb topped with a herb crust and orange marmalade, sitting on a bed of Gruyere cheese mash infused with a Shrewsbury sauce. (£2.00 supplement)
- Hand carved roast chicken with a almond and raisin stuffing, served with roast potatoes
- Pan roasted chicken breast filled with Mozzarella, wrapped in Parma ham drizzled with a pesto dressing
- Tender chicken breast in a spicy Arrabbiata sauce on a bed of penne pasta
- Pan roasted chicken breast stuffed with Lincolnshire black pudding, wrapped in bacon and fillo pastry, complimented with a chicken and dark chocolate jus
- Pan seared duck breast accompanied with orange and ginger sauce
- Duck breast in a grand marnier sauce accompanied with caramelised shallots
- Duck breast in morrello cherry and créme de cassis sauce topped with a zesty orange marmalade
- Roast partridge stuffed with pork, smokey bacon, leek and black pepper infused with a game jus (available September - January)
- Roast pheasant breast stuffed with pork, orange and apricot infused with a Calvados sauce (available October - January)
|
|
- Guinea fowl stuffed with pork, hoi sin sauce and plums
- Venison haunch infused with a red wine and thyme sauce (available August - April)
- Roast fillet of pork filled with apple, pear and mango chutney, accompanied with a cider sauce
- Pork schnitzel infused with a lime and chilli dressing
- Hand carved Lincoln red sirloin of beef served with Yorkshire pudding, roast potatoes and a beef jus
- Fillet steak topped with melted blue cheese, accompanied with a marsalla wine sauce
- Roast lamb smothered with garlic and rosemary, accompanied with a rosemary and shallot jus
- Teriyaki tuna
- Chilli and coriander salmon steak
- Oven baked salmon with a herb and garlic butter
- Shark steak infused with a Cajun marinade
All dishes served with fresh vegetables and potatoes
Wine list also available, please enquire for further details
All dishes £12.99 per head
All meat and produce sourced locally
|
|
|
