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Pan-Fried Fillet Steak on Rosemary and Garlic Roasted New Potatoes with a Selection of Summer Vegetables and a Light Chianti Jus.

Pan- Fried Scotch Fillet Steak on Truffle Scented Mashed Potatoes with Summer vegetables and a Wild Mushroom Sauce.

Pan Fried Scotch Fillet Steak with Caramelized Onions & Pancetta, Celeriac Dauphinoise, Fine Green Beans & a Rich Jus.

Fillet Steak on Crushed Roast Potatoes with Spring Vegetables, a Red Wine Sauce and Truffle Aioli.

Roast loin of lamb on truffle oil mash potato with spinach and ratatouille and madeira sauce.

Roast Cannon of Lamb on Garlic Mash with Courgettes & Spinach, a Red Pepper Aioli & a Port Jus. (Supplement £1.50 per head)

Rump of Lamb Marinated in Harissa with a Cumin Spiced Potato and Roast Root Vegetable Compote and a Coriander and Citrus Salsa.

Rump of Lamb on a Warm New Potato Salad, Asparagus and Summer Vegetables with a Light Madeira Sauce and Mint Pesto.

Roast Loin of Venison on Braised Red Cabbage with Creamed Swede, Potato and Celeriac Dauphinoise and a Poivrade Sauce.

Asian Peppered Fillet Steak with Oriental Greens, Sauté Potatoes and a Mirin Sauce Pan Fried Duck Breast with Coconut Rice, Stir Fried Teriyaki Vegetables and a Spicy Thai Green Pepper Corn Sauce.

Breast of Duck on Steamed Rice with Stir-Fried Vegetables with a Rich Plum Sauce.

Breast of Duck with a Sweet Potato Puree Gingered Spinage and A Burnt Orange Sauce.

Pan Fried Bream with Crushed Roast Potatoes and Olive Oil, Asparagus, Mange Tout, Okra and a Rosemary and Roast Vine Tomato Dressing.

Pan fried wild sea bass on spinach, courgettes and new potatoes with a lime butter sauce.

Pan-fried Sea Bass on Roast New Potatoes and Mediterranean Vegetables with a Roast Red Pepper Sauce.

Fillet of halibut with a brioche and pine-nut crust on stir-fried savoy cabbage and crushed roast potatoes and a creamy chive sauce.

Seared Tuna on Pad Thai noodles with shitake mushrooms, bock choi and a Malaysian laksa sauce. (Max number 16)

Monkfish Loin Steamed with Lime and Chili Garlic Spinage Sweet Potato Galette and a Butter Sauce.

Supreme of Salmon on a King Prawn and Mussel Linguini with a Shellfish Sauce.