Main Course
Roast Loin of Somerset Pork sage & onion potato cake with a cider sauce
Slow cooked Somerset Belly Pork on crushed sage and onion potatoes spiced apples and a cider sauce
Braised Lamb shank with button onions and mushrooms in a red wine sauce
Marinated Somerset chicken breast served on a bed of roasted Mediterranean vegetables with salsa verde
Roast Somerset chicken breasts stuffed with Cornish blue wrapped in Wiltshire bacon served with a creamy leek or spicy red pepper sauce
Roasted pork fillet stuffed with apple, marjoram and prune stuffing wrapped in Wiltshire bacon and a calvados sauce
Chicken Breast stuffed with herbs wrapped in Wiltshire bacon and a red wine sauce.
Crab and sole fish cakes on a bed of stir fried vegetables and a sweet chilli sauce
Medallions’ of Pork with sage and onion fritters and a calvados sauce
Salmon and watercress wrapped in Dorset Puff pastry with a creamy white wine leek sauce
Pot roasted Duck leg in a rich red wine sauce
Saddle of Venison with Fondant Potatoes, Mushroom risotto cake and a juniper berry sauce
Pot Roasted Guinea Fowl breasts in a red wine sauce
Grilled Fillet Steak on a bed of straw potatoes with roasted cherry tomatoes, wild mushrooms and a butter and tarragon sauce
Roasted Duck breast with braised red cabbage, caramelised apples and a piquant sauce
Roast Medallions of Lamb with a herb biscuit and a red currant and port sauce
Roasted sea bass/Cod/Hake/pink trout on a bed of garlic mash with a red pimento sauce
Fillet Steak stuffed with Dorset blue vinny wrapped in streaky Wiltshire bacon with a rich red wine sauce
Roasted Duck Breast on a bed of scallions, grilled plums and a plum sauce