Medallions of beef served with bubble and squeak in a thyme sauce (3.25 Supplement)

Linguini served with leeks, asparagus and cherry tomatoes glazed with mozzarella and served with a cheese sauce

Breast of chicken filled with blue cheese and cranberries wrapped in bacon with a

port wine sauce

Poached salmon on a bed of savoy cabbage topped with a chive, diced tomato cream white wine sauce

Half a duck with the breast pan-fried and the leg braised served on a bed of colcannon mash and topped with a glazed pear, Madeira sauce

(3.25 supplement)

Braised pork belly on a bed of red cabbage and parsnips crisps with a sage an apple sauce

Duo of lamb including lamb shoulder and lamb chop on a bed of minted mash served with a rosemary sauce