Chicken breasts with white wine, apricots, ginger and sage cream
Chicken breast cooked with coconut cream, lemon grass and lime leaves
Chicken, smoked bacon and mushrooms with brandy cream
Breast of chicken wrapped in Prosciutto with Boursin cheese sauce
Roasted poussin with oregano, orange and sherry
Guinea fowl pot-roasted with sausages and apples
Guinea fowl with red wine and juniper berries
French style rustic duck casserole with Toulouse sausages
Cassoulet of duck in a marmalade and white wine sauce with apricots and prunes
Venison with port, Guinness and pickled walnuts
Pot-roasted venison with Shrewsbury sauce
Pot-roast pheasant with apples and Calvados
Pheasants braised in Madeira, mushrooms and shallots
Baked salmon with a tarragon butter sauce
Lamb shank braised in red wine and rosemary
Leg of lamb roasted with garlic and rosemary accompanied by a Dijon mustard, redcurrant and sour cream sauce
Medieval spiced pork with red wine and orange
Loin of pork with apricot and sage stuffing
Medallions of pork with chestnut mushrooms in a Marsala wine sauce
Roast Norfolk turkey with all the traditional trimmings
Jeeves special fish pie – scallops. salmon, prawns and baby leeks in a velouté sauce topped with creamed potatoes and grated Gruyere cheese (£3.00 supplement)
Salmon en croûte (£3.00 supplement)
Peppered duck breasts with a honey and ginger Sauce (£3.00 supplement)
Duck breasts with a sloe gin sauce (£3.00 supplement)
Duck breasts with ginger, orange marmalade and clémentines (£3.00 supplement)
Duck breasts with blueberry and port Sauce (£3.00 supplement)
Beef Wellington (£4.00 supplement)
Sirloin of beef with Yorkshire pudding (£3.00 supplement)
Served with a selection of seasonal vegetables and potatoes