Chef’s recommended dishes
Breast of Duck, Pan-seared Pink Duck Breast served with Grilled Carrot and a Redcurrant and Thyme Sauce
Cannon of Lamb on Roasted Vegetables,
Grilled English Lamb set on Roasted Root Vegetables flavoured with a Rosemary Glaze
Fillet of Sea Bream
pan-seared fillet of Sea Bream finished with a Warm Butter Reduction and served with a Rocket Salad
Grilled Canadian Lobster
flamed in Brandy grilled with Garlic Butter and served with Lobster Sauce and Double Cream
Medallions of English Beef
with Blue Stilton. Grilled English Beef layered with Blue Stilton and served with a Wild Mushroom Sauce
Tofu Brochettes served on a bed of Thai Green Noodles
Crème Brulee
topped with Drambuie Clotted Cream
Chocolate Parfait
crowned with Grand Marnier Clotted Cream
Local Cheeses and Water Biscuits