Main Courses

Chicken & Turkey Meals

Roast chicken breast with olives in red wine sauce, with white rice and Louisiana salad
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Grilled chicken breast fillets, with homemade pasta and summer vegetables ratatouille
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Breaded chicken breast with edam cheese, hand cut Cambridgeshire potatoes and Savoy cabbage
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Chicken breast stuffed with mozzarella and French provincial herbs, duffin potatoes and summer salad
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Chicken supreme served with forest mushroom sauce, cauliflower, potato mash and tomato olives salad
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Turkey breast stuffed with spinach and garlic, accompanied by cabbage and egg noodles
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Turkey breast wrapped with Serrano ham in a light yoghurt chives sauce, served with fresh dill mash potato and cucumber salad

Pork Meals

Breaded eye of pork loin with spicy tomato sauce, hand cut Cambridgeshire potatoes and tomato mozzarella salad
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Grilled pork loin, apple cider sauce, roasted potato and broccoli
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Pork meatballs in wild mushroom sauce with buckwheat groats, fried onion and pancetta
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Pork cordon bleu with duffin potatoes, fresh cucumber and yoghurt salad

Beef Meals

French château Briand beef with béarnaise sauce, roast potatoes and selection of glazed vegetables
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Grilled t-bone steak with peppercorn sauce and duffin potatoes, served with Savoy cabbage
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Silverside of beef in fresh mushrooms and pepper goulash, served with egg noodles
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Flaming fillet of beef with summer vegetable ratatouille and herb butter
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Rolled filet of beef in whole mustard sauce stuffed with crispy pancetta, potato balls and pinot noir roast sauce

Lamb Meals

Grilled sirloin of lamb with mint and rosemary dressing, served with pilau rice, and demi glazed vegetables
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Grilled lamb ribs, served with madeira sauce, hand cut Cambridgeshire potato and chicory leaves

Duck Meals
(All duck meals served with hot red cabbage and pineapple salad)

Roast duck breast with juniper accompanied by mashed potato, horseradish and cranberry sauce
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Grilled duck breast, served with roasted apple drizzled in a calvados sauce

Fish Meals

Shark steak with grilled lemon and garlic, accompanied by duffin potato stuffed with sauerkraut cabbage
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Mexican style shark steak dressed with capers, served with wild rice, tomatoes, olives and feta salad
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Sea bass with grilled almond and tomato, served with roast spinach salad
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Pan fried salmon with Auruga caviar with sun-dried tomato and capers, served with vegetable ratatouille
Grilled steak of albacone tuna with lemon, dresses with dill sauce and served with pappadelle pasta

Sea Food Meals

Whole cooked lobster in velvet cream of Hennessy XO and fresh lime, served with baby potatoes and rocket leaves
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Liver of lobster cooked to customer’s preference, served on a bed of watercress, accompanied by gnocchi
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Mussels in provincial herbs sauce, served with bucatini pasta, fresh vegetables and garlic salad
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King prawns in lemon peel, served with garlic sauce, white rice and cucumber salad
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Two grilled skewers of prawns with red peppers, served with penne pasta and green peppercorns in Portugal port sauce

Vegetarian Meals

Three peppers stuffed with summer garden vegetables, served with beetroot and marjoram cream

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Creamy mushroom stroganoff on wild rice, with watercress and tomato salad
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Tortillas filled with mozzarella and roast courgette
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Roasted parmesan gnocchi in a mushroom fricassee finished with basil oil and toasted pine nuts