Main Courses


Gammon with Cumberland Sauce
Mash potato with Spring Onions, Braised Red Cabbage, Carrots & Broccoli

Chicken with Wild Mushroom and Bacon Stuffing with Marsala Sauce
Potato Lyonnais, Leeks, Carrots & Courgettes

Normandy Pork with Cider, Apples & Crème Fraiche
Riced Potato with Carrots & Fine Beans

Confit of Duck on a bed of Puy L:entils & Red Onions
Fennel & Potato Gratin, Mangetout  & Beans

Rich Steak & Local Ale Casserole with Shallots & Flat-Gilled Mushrooms
Sea Salt & Olive Oil Jacket Potatoes, Carrots, Roasted mini Beetroot & Broccoli

Lamb in a Rich red Wine Sauce with red Peppers, Red Onions & Rosemary
Rosti Potatoes, Broccoli, Leeks in White Sauce.

Desserts

Individual Chocolate Mousses
with Grated Chocolate

Sticky Toffee Pudding
with Caramel Sauce & Cream

Lemon Curd Bread & Butter Pudding
served with Cream

Tarté au Citron
with Cream

Individual Crème Bruleé