Hot Main Courses

Baked Scottish salmon with a reduced cream & caper sauce

Chicken Provençal: a Mediterranean dish of chicken breast cooked with tomatoes, Mediterranean vegetables, olives and herbs

Chicken breast cooked with coconut cream, lemongrass and lime leaves

Baked salmon fillets with herb butter sauce

Pan roasted chicken breast with smoked bacon, mushrooms and Cognac

Pan roasted chicken breast with white wine, apricots, root ginger and sage cream

Casserole of pheasant with Bramley apples and Calvados cream (in season)

Loin of pork braised in dry cider with a Dijon mustard and cream sauce

Baked loin of local pork with cinnamon glazed apple sauce

Slow cooked belly of pork with grain mustard sauce

Medieval spiced pork with red wine, oranges and herbs

Roast topside of beef, cooked to your liking, served with Yorkshire pudding, roasted potatoes and red wine gravy

Lincolnshire beef casserole in Barolo wine with juniper berries & herbs

Goats' cheese and thyme stuffed chicken breast wrapped in bacon with a white wine and cream sauce

Oven baked chicken breast wrapped in prosciutto with a Boursin cheese sauce

Classic beef bourguignon: Lincolnshire beef cooked in red wine, smoked bacon, shallots and mushrooms

Guinea fowl with a fig & walnut sauce

French style rustic duck cassoulet with Toulouse sausages

Roasted leg of lamb with roasted Mediterranean vegetables and a red wine, orange and anchovy sauce

Persian spiced shoulder of lamb with edible rose petals

Roast rump of English lamb, light herb & Dijon crust

Roasted leg of lamb studded with garlic and rosemary, with a Dijon mustard, redcurrant and sour cream sauce

Slow cooked lamb shanks braised in red wine and figs

Roasted sirloin of beef, cooked to your liking, served with Yorkshire pudding, roasted potatoes and port jus

Fillet of beef with wild mushroom, wrapped in Parma ham, served with a red wine jus (£4.00 supplement)

Roast rib of beef with a claret and anchovy gravy (£4.00 supplement)

Fillet of beef on a garlic crouton with chicken liver pâté, served with mushrooms and red wine jus

Pot-roasted Lincolnshire venison with root vegetables in a Shrewsbury sauce with a blackberry compote (in season)

Slow braised Lincolnshire venison with smoked bacon, baby shallots, leeks, herbs, red wine and dark chocolate (in season)

ALL PRICES EXCLUDE VAT, STAFF CHARGES AND EQUIPMENT