Meat Main Course

Crispy Crumb Chicken with Bacon and Pesto

Peppered Beef Fillet
Served with a Red Wine Gravy

Braised Bangers in Cider, Bacon and Apples

Elizabethan Venison
With Juniper Berries and Plums

Coq Au Vin
Braised Chicken in Red Wine, Baby Onions and Mushrooms

Rack of Lamb Coated with Mint Jelly

Fillet of Beef Wellington
Encased with Whole grain Mustard & Puff Pastry

Boeuf Bourguignon
Pieces of Tender Beef with Red Wine Sauce with Bacon, Mushroom and Baby Onions

Citrus Chicken
Strips of Chicken with a Creamy Sauce with Lemon or Orange

Pan Fried Sliced Crispy Duck Breasts
with a Tangy Cherry & Orange Sauce

Roasted Stuffed Leg of Lamb
with Apricots & Pinenuts

Chargrilled Chicken Breast
marinated with the Following Flavours Lemon & Tarragon, Lime & Coriander, Ginger & Orange, Served with a Tangy Citrus Sauce

Mediterranean Lamb Casserole
with Aubergines, Courgettes, Peppers in a Tomato Sauce

Parma Ham Wrapped Stuffed Chicken

With a Dolcelatte Cheese on a bed of Spinach

Beef Carbonnade
Braising Steaks in a Rich Mushroom & Ale Sauce

Grilled Duck
with Marmalade Glaze

Chicken Strips
in a Creamy Wild Mushroom & Thyme Sauce

Beef Stroganoff
Strips of Beef in a Sour Cream Sauce with Mustard Seeds & Cracked Black Pepper

Normandy Chicken
Pieces of Chicken in a Creamy Cider Sauce with Apples and a dash of Calvados

Walnut Crowns
Fillet Steak Topped with Walnuts served with a Stilton Sauce

Lamb Cutlets
Encrusted with Herbs served with Mint Sauce or Redcurrent Sauce

Lamb or Chicken Tagine
with Middle Eastern Spices, Apricots and Butternut Squash

Baked Balsamic Chicken
stuffed with Sundried Tomatoes, Olives and Basil

Oven Baked Leek and Bacon Risotto

Thai Pork or Chicken Curry
with Lemon Grass, Coconut & Thai Spices

Venison Sutherland
Pieces of Tender Venison with a Rich Red Wine Sauce with red Currant Jelly

Guinea Fowl
Braised in an Orange and Thyme Sauce, or an Apple & Calvados Sauce

Pan Fried Sliced Crispy Duck Breasts
With a Tangy Cherry & Orange Sauce

Pork Fillet
Stuffed with a Pepper & Garlic stuffing served with a Cider Sauce

Roasted stuffed Leg of Lamb
With Apricots & Pine nuts

Pheasant Casserole
With Chestnuts & Orange

Loin of Venison
With Apples & Fresh Coriander Sauce garnished with Griddled Apples

Moroccan Lamb
With Prunes, Apricots & Spices

Stuffed Chicken Breasts

with Pancetta Smoky Bacon, Spinach & Ricotta Cheese, Mushroom & Pepper or Stilton, all served with a White Wine Sauce
Chicken with Creamy Tarragon Sauce

Pheasant & Partridge Casserole
with Redcurrant and Orange

Traditional Roast Beef, Chicken or Lamb

Honey Baked Gammon
Served with a Raisin Cider Sauce

Indian Lamb
Marinated with Yoghurt & Indian Spices, slow roasted

Beef Madeira
Pieces of Beef with Mushrooms in a Rich Madeira Sauce

Caribbean Chicken
Baked with a coconut & Rum Sauce

Slow Roasted Persian Lamb with Yoghurt, Lime & Spices
ideal served with Cous Cous or Rice

Chicken Veronique
Chicken with a White Wine Sauce and seedless Grapes

Slices of Grilled Lamb Fillet
With an Ale Sauce & Apricots

Braised Lamb Shanks
With Red Wine & Rosemary

Venison & Wild Mushroom Bourguignon

Madeira Pork Loin Slices
with a Ceamy sauce, Peppers, Mushroom and Paprika

Horseradish and Mustard Beef Casserole
with Panfried Chestnut Mushrooms