M A I N C O U R S E S

* Roast sirloin of Scottish beef
accompanied with traditional Yorkshire pudding, roast gravy and horseradish sauce

Supreme of chicken estragon
breast of chicken served in cream and fresh tarragon sauce, garnished with a Julienne of fresh market vegetables

Roast saddle of lamb
stuffed with Cumberland sausage, and served with a delicate rosemary gravy

Roasted spring chicken with bacon
roast half of spring chicken, presented the traditional way with bread sauce and grilled rasher of bacon

* Rack of lamb
cooked to your requirements and served on to an orange and red current Jus

Roast loin of pork calvados
garnished with a glazed apple ring and served in an apple and calvados sauce

Supreme of guinea fowl en croute
breast of guinea fowl encased in filo pastry and accompanied with a cherry brandy and pink peppercorn sauce

Supreme of chicken stiltonaise
breast of chicken filled with stilton and celery, served with port wine sauce

Escalope of turkey
Filled with chestnut stuffing and served in a cranberry and apricot sauce

* Fillet of beef Wellington
fillet of prime Scottish beef topped with a mushroom duxelle, wrapped in puff pastry and served with a chateaubriand Sauce, watercress and straw potatoes

Wild boar cutlet Victoria
served with a sauce of port wine, red current and orange
flavoured with ground cinnamon and cloves

Those dishes marked with a * may be carved in the room by the Chef,
for a small supplementary charge