Main Courses

Pheasant breast with a mushroom and apple stuffing wrapped in filo pastry on red cabbage and a red wine sauce

Roast monkfish with exotic mushrooms and saffron risotto and white wine sauce

Grilled fillet steak with bearnaise sauce

Grilled Dover sole with chive butter

Medallions of venison on beetroot and caraway seed with glazed pear and red wine sauce

Grilled scallops on salad leaves with a fresh herb dressing

Crab Florentine – white crab meat on a bed of spinach with a cheese sauce & grilled

Fresh Newlyn white crab meat salad

Grilled goats cheeseon salad with walnut