Hot Main Courses

Baked Scottish salmon with tarragon butter sauce
Jeeves special fish pie – king scallops, salmon, prawns, baby leeks, velouté with buttered mashed potatoes and Gruyere cheese (£3.00 supplement)
Scottish salmon en croûte with a leek and cream sauce (£3.00 supplement)
Baked chicken breast with cider, caramelised apple and poached fennel
Oven baked chicken breast wrapped in Prosciutto with Boursin cheese
Pan roasted chicken breast with smoked bacon, organic Yaxley mushrooms with Cognac
Pan roasted chicken breast with white wine, caramelised apricots, root ginger and sage cream
Pan seared Pheasant with juniper berries and red wine jus (available only between October – Feb)
Pot-roasted Guinea Fowl with Lincolnshire sausages and Bramley apples
Cassoulet of duck with marmalade and white wine sauce, apricots and prunes
Duck breast with a sloe gin sauce (£3.00 supplement)
Free range duck breast with butternut squash puree and port sauce (£3.00 supplement)
French style rustic duck casserole with Toulouse sausages
Peppered duck breast with a honey blossom and root ginger sauce (£3.00 supplement)
4 Hour braised lamb shanks with red wine and figs (£3.00 supplement)
Baked loin of old spot pork with glazed apples and new potatoes (£3.00 supplement)
Casserole of pork with chestnut mushrooms and Marsala sauce
Loin of pork with brown mushrooms with Marsala wine sauce
Medieval spiced pork with burgundy and orange
Lamb and root vegetable casserole with mint gremolata
Roasted leg of lamb studded with garlic and rosemary with anchovies, red wine
Roasted leg of lamb studded with garlic and rosemary, with a Dijon mustard with redcurrant and sour cream sauce
Roasted sirloin of beef cooked to your liking with Yorkshire pudding thyme roasted potatoes and port jus (£3.00 supplement)
Fillet of beef Wellington with rosemary and red wine jus (£4.00 supplement)
Pot-roasted beef braised in Barolo wine with juniper berries
Roast rib of beef with claret and anchovy gravy (£3.00 supplement)
Slow braised beef with oranges and fresh herbs
Pot-roasted Lincolnshire venison with root vegetables and Shrewsbury sauce (available only between September – December)
Slow braised Lincolnshire venison with smoked bacon, baby shallots, leeks, winter herbs, red and dark chocolate (available only between October – December)

£14.00 per head

All served with a selection of seasonal vegetables and potatoes.

Meat and all other produce are locally sourced.

All prices are exclusive of V.A.T.

Menu List

Hot Main Courses