Maincourses

Duck breasts with braised red cabbage, caramelised apples and piquant sauce.
Roast medallions of lamb with a herb crust, port and red currant sauce.
Roast Wiltshire loin of pork with apple, marjoram and prune stuffing served with cider sauce.
Shallow fried pork medallions, sage and onion fritters and a calvados sauce.
Grilled fillet steak on a bed of straw potatoes with roasted cherry tomatoes, wild mushrooms and butter and tarragon sauce.
Grilled Sirloin steak with crispy onions, mushrooms and a red wine and horseradish sauce.
Pot roasted guinea fowl breast with button onions, button mushrooms and port sauce.
Poached suprème of salmon with champagne and dill sauce.
Crab and sole cakes on a bed of stir fried vegetables with sweet chilli sauce.
Roasted sea bass/cod/hake/red snapper on a bed of garlic mash with a red pimento sauce.
Braised lamb shanks with button onions, button mushroom in a red wine sauce.
Marinated chicken breast, on a bed of roasted Mediterranean vegetables, with salsa verde.
Roasted chicken breast stuffed with dolce latte wrapped in Wiltshire bacon and served with a creamy leek sauce (or a spicy tomato and red pepper sauces).