MAIN COURSES

pan roast leg of lamb presented on buttered mash potato dressed with a redcurrant sauce
******
pan fried 8oz sirloin steak glazed with a pepper corn sauce and hand cut chips
******
pan fried fillet of salmon set on wilted leeks, glazed with a herb and white wine reduction
******
escalope of pork sautéd in nutty butter on a tomato and basil sauce
******
grilled fillet of cod with wild mushroom and vermouth sauce
******
supreme of chicken set on a kale and vegetable broth
******
linguine pasta topped with spinach, sun blushed tomato, garlic and pesto dressing