Festive Menu - Main Course Ideas

• Roast Turkey with All The Trimmings
• Pan Fried Medallions of Venison with Red Wine and Juniper Gravy
• Roast Pheasant Groustade with Cranberry Compote, Port/Orange Jus and Game Chips
• Pan Fried Duck Breast with Caramelised Figs, Dauphinoise Potatoes and Madeira Sauce
• Honey Roasted Gammon with Bubble and Squeak, Pineapple Chutney and Sherry Sauce
• Rabbit Stuffed with Sausage and Sage, Wrapped in Proscuitto served with Sauté Potatoes and a Creamy Mustard Sauce
• Seared Pigeon Breasts on a Celeriac Puree with a Cassis Jus
• Roast Guinea Fowl with a Peppercorn Pâté, Mini Roast Potatoes and an Orange and Madeira Sauce
• Pan Fried Pork Escalopes with Roasted Apple and Black Pudding, Sage Mash and Mustard Sauce
• Chargrilled Sirloin Steak with Button Onion, Chestnut and Pancetta Medley and Lyonnaise Potatoes
• Chicken Breast Stuffed with a Chipolata, Cranberry and Sage Stuffing served with Sautéed Sprouts, Mini Roast Potatoes and a red Wine Jus
•  Monkfish Wellington
• Seared Fillet of Beef with a leek and Stilton Crumble and Sage Butter
• Roast Chicken Supreme with a Squash and Chorizo Stew served with Mini Roast Potatoes
• Baked Haddock with a Proscuitto Crust served with Colcannon, a Poached Egg and Hollandaise Sauce
• Orange and Parsley Crumbed Salmon with Marmalade New Potatoes and a Rocket, Fig and Orange Salad

Click here to go back to the rest of the festive menu