MAIN COURSE

Supreme of Roast Chicken
Roasted breast of tender young fresh chicken taken from the bone, garnished with pork, chipolata sausage wrapped in bacon, sage and onion stuffing and a rich roast gravy.

Chicken Chasseur
The breast and wing of fresh chicken, boned, shallow fried in butter, cooked in red wine sauce, garnished with sliced mushrooms, diced tomatoes, chopped onions and diced ham, flavoured with tarragon and thyme.

Roast Pork
Roasted leg of fresh English pork sliced from the bone, served with savoury sage and onion stuffing, fresh bramley apple sauce and a rich pork gravy.

Roast Turkey
Succulent fresh Norfolk Turkey roasted on the bone and sliced, served with chestnut stuffing, fresh cranberry sauce, pork chipolata sausage wrapped in bacon and roast gravy.

Roast Sirloin of Beef
Whole sirloin of English Beef, roasted, served in thick slices, with traditional savoury Yorkshire pudding, creamed horse radish sauce and rich roast gravy.

Medallion of Fillet
Thin slices of prime fillet of beef smothers in a peppercorn and French mustard cream sauce.

Vegetarian Mushroom Stroganoff
Button mushrooms sauted with onions, flambed in brandy, a touch of paprika, then finished with cream.

Vegetable Pasta
Spinach pasta ribbons cooked with leeks and mixed vegetables, finished with a hint of garlic and rich tomato sauce.

All our main courses are served with a choice of potatoes and fresh seasonal market vegetables.