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| SUPRÊME OF MAIZE-FED CHICKEN - with Green Beans, Carrots, Fondant Potato, Vine Tomatoes and a Sauternes Wine Sauce | £35.00 |
| GRILLED CHICKEN SUPRÊME - with Parsley Crushed New Potatoes, Seasonal Vegetables and a Saffron Sauce | £35.00 |
| PAN-FRIED GUINEA FOWL BREAST - with Pancetta, Baby Onions and Mushrooms, Creamed Potatoes and Seasonal Vegetables | £35.00 |
| HOISIN MARINATED DUCK BREAST - with Baby Pak Choi and Ginger Fried Noodles | £35.00 |
| ROAST LOIN OF PORK - with Glazed Apples, Seasonal Vegetables, Grain Mustard Mash and a Cider Sauce | £35.00 |
| OVEN-BAKED FILLET OF SALMON WITH A CHAMPAGNE AND DILL SAUCE - with Roasted Vegetables and Buttered New Potatoes | £35.00 |
| PAN-FRIED RED SNAPPER SUPRÊME - on Pea Risotto with French Beans and a Chive Beurre Blanc | £35.00 |
| SEARED BABY SEA BASS FILLET - with Red Pesto and Vegetable Couscous | £38.00 |
| ROAST RUMP OF LAMB - with Olive Mash, Baby Vegetables and a Madeira Jus | £38.00 |
| ROAST STRIPLOIN OF BEEF WITH YORKSHIRE PUDDING - with Buttered Garden Vegetables, Roasted Potatoes and a Red Wine Jus | £38.00 |
| ROAST RACK OF LAMB WITH A MUSTARD HERB CRUST - with Creamed Potatoes, Garden Vegetables and a Rosemary Reduction | £40.00 |
| FILLET OF SCOTTISH BEEF WITH A STILTON AND WALNUT CRUST - with Ratatouille, Fondant Potatoes and a Rich Port Sauce | £40.00 |
| BAKED BARRAMUNDI SUPRÊME - with Sautéed New Potatoes, Chorizo and Spring Onion with Sugar Snap Peas | £40.00 |
