Sit Down Dining

SIT DOWN MAIN COURSE SELECTION

 

Poultry

Pan Roasted Chicken Breast with Wild Garlic, Woodland Mushroom and Asparagus Spears with Beurre Blanc Sauce

Ginger Pumpkin Veloute with Roasted Chicken Breast, served with Pears, Apples and Onions

Roulade of Cotswold Chicken with Truffle Mushrooms, Leek and Potato Puree, Oven Roasted Root Veg and Tarragon Sauce

Chicken Supreme with Sautéed Chicory and Marsala Sauce,

Chicken Supreme with Porcini Mushroom Sauce

Quail with Chanterelle Rillette and Carrot Puree

Pan Roasted Guinea Fowl Breast with Truffles and Leek

Honey and Orange Glazed Duck Breast with Grilled Courgette Ribbons, Asparagus Spears and Orange Segments

Char Grilled Duck Breast with Shiitake Mushrooms

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Fish

Roast Fillet of Cod with Saffron Potatoes and Tomatoes

Pan Roasted Sea Bass Fillet with Jersey Scallops and Minted Peas

Oven Roasted Teriyaki Glazed Salmon Fillet, Red Skin Crushed Potatoes, Asparagus, Corn and Dill Sauce

Harissa Coated Hake with Pan Roasted Fennel, Cherry Tomatoes, Mint Salsa

Hazelnut Coated Halibut with Seaweed Dumplings and Samphire

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Meat

Roasted 28-Day Matured Fillet of Beef with Woodland Mushrooms and Red Wine Jus, Roast Chateau Potatoes

Braised Beef Cheek in Red Wine, Pomme Puree, Provencal Vegetables

Fillet of Beef with Roquefort Mousse, Spinach Mash, Wild Mushrooms and Oven Roasted Jersey Potatoes

Slow Cooked Shoulder of Lamb with Rosemary and Thyme and House Lamb Gravy

Herb Crusted Rack of Lamb with Grilled Tenderstem Broccoli, Pommes D’Allumettes

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Vegetarian/Vegan

Wild Mushroom Butternut Squash Nut Roast Wellington with Roasted Root Vegetables (VG)

Vegetable Moussaka Timbales with Rich Tomato Sauce and Baldo Rice Vermicelli

Wild Mushroom with Red Wine and Potato Parmentier (VG)

Creamy Portobello Stroganoff with Wild Mushrooms

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