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 Pan Fried Brill Topped with a Saute of Capers & Prawns in Garlic Butter- Breast of Gressingham Duck on Spicy Plum Sauce with Crispy Duck Wontons
- Braised Shank of Welsh Lamb in Beer and Thyme on Root Vegetable Puree and a Red Wine and Rosemary Sauce
- Chargrilled Supreme of Guinea Fowl on Bubble and Squeak with a Rich Game and Wholegrain Mustard Casserole
- Seared Cod on Spiced Vegetables with a Coconut and Coriander Curry Sauce
- Whole Grilled Lemon Sole with Sun Dried Tomato Butter
- Chargrilled Chicken Fillet in a Wild Mushroom Broth with Dumplings
- (V) Parmesan, olive & sun dried tomato polenta on a tomato & basil ragout
- (V) Chargrilled vegetable kebabs, spiced cous cous & sweet chilli dressing
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