Baked rack of lamb with an herb crust served on a bed of curly kale with a rosemary and

redcurrant sauce (3.25 Supplement)

Breast of chicken char grilled with button onions, bacon and leeks finished in a port sauce

Poached cod on a bed of spinach and finished with a parsley cream sauce

Shin of beef on a bed of horseradish mash served with a stuffed mushroom and a

red wine sauce

Half a Gressingham duck with the leg braised and the breast panfried served with leeks and bacon finished in a Madeira sauce (3.25 Supplement)

 Escolope of pork coated in herb bread crumbs served with parsnip crisps finished with an apple cider sauce