Main Course Plated Menu Suggestions

Hot Plated Main Course Suggestions

Braised Chicken Supreme with Wild Plurottes and Cognac
Thai Flavoured Chicken Supreme skewered with Lemon Grass
Pork Escalopes with Asparagus and White Wine Cream Sauce
Roast Saddle of Lamb with Spinach and Pinenuts served with a Roasted Garlic and Rosemary Jus
Roast Sliced Leg of Lamb stuffed with Rosemary, Garlic and Sun-dried Tomatoes with a Marsala Jus
Cinnamon Duck Breasts with Redcurrant Sauce
Duck Breasts in a Blueberry Sauce
Pan-fried Pheasant with Mango Sauce
Venison and Beef with Pork and Apricots
Individual Beef Wellingtons

All above served with seasonal vegetables and potatoes

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Completed Hot Plated Main Courses

Pot Braised Striploin of Beef with Wilted watercress and Oyster Mushrooms served with horseradish scented potatoes

Ginger and Lime Salmon Fillet pan-fried and served on a bed of Chinese noodles with fresh coriander, chilli and pak choi

Roasted Saddle of English Lamb nested on a bed of baby spinach and a celeriac mash finished with a damson and port wine jus

Oven Baked Venison Sausages dressed with Ailgot and a Rich Red Onion and Bordeaux Sauce and served on a bed of Champ

Slow Roasted Pork Belly with Crackling on a bed of parsnip mash and buttered baby spinach leaves, with a spiced apple sauce

Sauted Breast of Chicken in a Juniper infused Tarragon Cream Sauce with green summer vegetables and potato rosti

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