Lunches and main courses

Sirloin steak

with chunky chips and a selection of fresh seasonal vegetables

Pan fried duck

with vegetable stir fry

Roast lamb

with rosemary and a red currant jus

Pan fried sea bass

with fennel cherry tomatoes and black olives

Venison and game pie

with fresh seasonal vegetables

Poached salmon

with hollandaise sauce, new potatoes and fresh seasonal vegetables

Grilled lemon sole

with dauphinoise potatoes and fresh seasonal vegetables

Steamed Lobster

with a garlic and butter sauce served with baby sweetcorn turned potatoes and caramelised carrots

Venison en croute

stuffed with spinach and wild mushrooms served with fondant potatoes french green beans and roasted carrots

We also provide hot and cold buffets