Main Courses

 

 

Beef

 

Roast topside of local English beef served with homemade Yorkshire puddings horseradish sauce

and red wine gravy (extra £2.50 per person)

(this can be carved in the room - maximum 70 people extra £3.00 per person)

 

 

Daube of best stewing steak cooked slowly with salted streaky bacon baby onions and scented with cumin.

 

English rump steak marinated in Best bitter and finished with rosemary infused root vegetables and

caramelised red onion. (extra £1.50 per person)

 

 

Tenderly braised beef steak marinated in garlic and parsley served with a rich red wine jus.

 

Beef cheek and butternut squash broth.

 

Various homemade pies topped with puff or short crust pastry. 

(e.g. Beef and stilton, steak and ale, beef chorizo, red onion and port)

 

Giant Yorkshire pudding filled with braised stewing beef and locally sourced market vegetables.

 

Prime fillet steak set on a baked croute topped with a rich liver pate accompanied

With a cognac and herb jus. (extra £3.00 per person)

 

Lamb

 

Whole leg of lamb braised on the bone for intense flavour and ‘falling off the bone meat’ served with roasted root vegetables and a thick red currant jus.

 

(Served per table - extra £1.00 per person)

 

Rosemary and garlic studied roast leg of English lamb served with apricot and sage stuffing and a lamb jus red wine sauce. (extra £1.50 per person)

 

Slow roasted lamb leg shank with fresh coriander and flavours of cumin and cinnamon.

 

Leg of lamb steak marinated in fresh mint served with a red wine jus.

 

Slow cooked shank of lamb simmered gently with caramelised red onion and a bold cabernet sauvignon.

(extra £1.00 per person)

 

Lamb tagine oven baked with fresh tomato, paprika, coriander and dried apricot served with fragrant cous cous.

 

Pulled leg of lamb served with seasonal greens, fondant potatoes and rosemary jus.

 

Tender pieces of lamb shoulder braised in red wine and local market vegetables, topped with a crisp sautéed potato layer.

 

 

Pork

 

Roast loin of British pork traditionally with a sage and onion stuffing, homemade apple sauce and a natural jus.

 

Pork chop with celeriac mash, roasted apple and ale gravy.

 

Twice baked pork belly with crispy crackling a black treacle glaze and coconut rice.

 

Grilled pork t-bone, fondant potato with a pearl onion wild mushroom and pea cream.

 

Loin of pork with a slow roast tomato and crispy leek stuffing wrapped in smoked bacon with a rich red wine jus.

 

Roast honey and clove studded gammon served with sautéed peaches and a port Cumberland sauce.

 

Poultry

 

Traditional roast Lincolnshire turkey served with pigs in blankets, stuffing, cranberry and bread sauce with a rich jus.

 

Tender roast chicken breast accompanied with sausage and bacon, a rich red wine gravy and sage and onion stuffing.

 

Pan-fried fillet of chicken wrapped in smoked bacon served with a ragout of wild mushrooms with a cream and tarragon sauce.

Sesame chicken with spinach salad and oriental dressing.

 

Jerk chicken with pomegranate rice and a molasses dressing.

Turkey escalope with a smoked bacon, apricot and brandy cream with chopped parsley.

 

Local game and venison in port, caramelised red onions and seasonal root vegetables with a shortcrust pastry top.

 

Fish

 

A trio of salmon, grilled fillet of salmon topped with a salmon and basil mousse and a lemon and smoked salmon cream.

 

Pan-seared fillet of sea bass crushed new potato wilted spinach and beurre blanc.

 

Baked loin of cod with a sun-blushed tomato tapenade with a roast garlic and rosemary sauce.

 

An array of fresh fish lightly poached and finished in a herb cream topped with a crisp pastry

or buttered mashed potato topping.

 

 

 

Vegetarian

 

New potato, spinach and goats cheese frittata.

 

Roast cauliflower, cumin and coconut milk curry with sticky rice.

 

Halloumi and mushroom kebab with raisin and walnut couscous.

 

Sweet potato and black bean burrito.

 

Cauliflower couscous with kale and feta cheese fritters and tomato chutney.

 

Fig and red onion tart with dressed seasonal leaves and buttered new potatoes.

 

 

Menu updated 15.02.2019