Mains
Select one option only, or two options if vegetarian included
Slow cooked lamb shoulder braised with herbs and aromatics, rolled and served with a red wine jus (gf, df)
Fillet of beef sous vide to medium rare, coated in a savoury blend of breadcrumbs, parmesan and fresh herbs with garlic and herb butter (gf)
Mushroom, lemon and thyme risotto cake with havarti cheese and salsa verde (v, gf)
Baked free range chicken breast, bacon, mushroom and leek sauce (gf, df)
