Here are some examples of recent menus:

Primavera soup with homemade foccacia Crispy roast chicken with pan juices and chunky potato chips Summer berry trifle

Twice baked Stilton souffle with a rocket, pear and walnut salad Fish en papillotte with Hollandaise sauce and fine green beans Stone fruit compote with vanilla creme fraiche

Roast pumpkin and sweet potato soup with homemade granary rolls Griddled sirlion, red wine reduction and seasonal vegetables Chocolate fondant with liqueur flavoured cream

Courgette fritters with a dill yoghurt sauce Grilled lamb neck fillet, white bean puree and Provencal tomatoes Olive oil and Sauternes cake with caramelised oranges