| Grilled lamb cutlets, served with tomato and oregano salsa and Greek yoghurt |
| Aubergine and pinenut ‘polpette’ served with a cherry tomato sauce |
| Lamb and pinenut meatballs (3 per portion) |
| Leg of lamb, deboned and marinated in paprika, rosemary, lemon and garlic |
| Roasted corn-fed chicken with saffron, hazelnut, honey and rosewater. |
| Roasted corn-fed chicken with chilli, sesame oil, basil and mustard |
| Chicken marinated in lemon and herbs |
| Chicken and sweet corn meatballs (3 per portion) |
| Szechwan pepper seared duck breast with ginger, spring onion and coriander |
| Seared duck breast with sour cherry and star anise sauce |
| Char-grilled salmon with caper, olive, celery and currant salsa. |
| Seared tuna with pistachio crust, served with papaya and coriander salsa |
| Polenta with wild mushrooms, goat cheese and chervil . |
| Aubergire polpette. |
| Mushroom and white wine pasta with pancho crumb . |
| Tenderstern brocoli pasta |
| Meat loaf, topped with crushed oven-dried tomatoes and capers |
| Beef and sultana meatballs (3 per portion) |
| Beef wellington - cannot be pre cooked, requires cooking on site |
| Fillet steak, roasted medium rubbed in whole grain mustard and soft herbs |
| Variety of sauce / mustard available: - Wild mushroom - Parsley, sour cream and Dijon - Pesto vinaigrette - Tomato and red wine |
Savoury pies, tarts and pastas also available, see tarts list