Main Course Menu for Sit Down Dinning

Please note that the dishes below are only examples, instead creating a bespoke menu for every event

below are a few example pictures from the Main menu

Main Course menu

Moroccan Lamb stuffed with Cous Cous, Aubergine, Peppers, Rosemary, Harissa, Garlic & Red Onion. served with a Rosemary Jus

Loin of Lamb stuffed with Stilton, Shallots, Bacon, Garlic & Spinach served on a bed of Garlic & Herb Mash with Roast Vegetables & Red Currant Sauce

Pork with Pumpkin roasted in Maple syrup and served with a Chorizo and English Apple Jam

Noisettes of Lamb with a Parmesan & Basil crust married together with Cinnamon Red Cabbage & Crushed Potatoes

Breast of Chicken stuffed with Spinach, Garlic, Wild Mushroom, Smoked Bacon & Shallots wrapped in Parma Ham & served with Butter Beans sautéed in White Wine, Garlic, Bacon & Black Olives.

Chicken Breast stuffed with Stilton, Garlic, and Shallots. Served on a Cabbage parcel of Saffron Rice, Chorizo Sausage, Peppers and Garlic with a Morel & Champagne Sauce.

Fillet of Beef with a Wild Mushroom & Thyme stuffing wrapped in Shortcrust Pastry

Fillet of Beef sautéed in Red Wine served with honey glazed Carrots, Garlic & Chive Mash, topped with a Red Onion Marmalade and Barolo

Sugar cured fillet of beef with Chinese Vegetables and Buckwheat Crispy Noodles

Roasted chicken on a bed of wilted lettuce, shallots, peas, French green beans coated in a cheese and champagne sauce.

Lamb Cutlets with sweet Gravy, roasted vegetables, Potato Rosti & Parsnip Puree

Pan Fried Duck Breast served with Roast Parsnips & a Port, Brandy & Vanilla Sauce

Pot Roast Boneless Quail with a Plum & Raisin Stuffing

Braised Lamb with Minted Red Cabbage & a Wild Mushroom Sauce

Chilli Marinated Lamb with Parsnip Mash and Cinnamon Onions

Lamb stuffed with Olives, Almonds, Sherry soaked Raisins & Orange served with Dauphinoise Potatoes and Lavender Honey Scented Gravy

Chicken Leg stuffed with Walnuts, Chicken Livers, Nutmeg and freshly grated Parmesan served with Ratatouille Nicoise

Pan Fried Sea Bass with Sautéed new potatoes, Chorizo and Aubergine Caviar corralled by a Red pepper Purée

Pressed Belly Pork with baby Apples Turmeric Anya and a black Pudding Puree

* Dishes may contain Nuts