Main Courses

Main Courses

Chicken Breast Stuffed with Baby Spinach and Sun-dried Tomato Mousseline,
Wrapped in Parma Ham on Parmesan Mashed Potatoes with a Chive Sauce

Slow Cooked Belly Pork with a Calvados Sauce on Colcannon Potatoes with Tender Stem Broccoli

Confit of Goosnargh Duck Served with an Orange and Cointreau Sauce on a Fondant Potato
Accompanied by Crisp Seasonal Vegetables

Cannon of English Lamb Served on Mashed Potato with Rocket and Bacon With a Delicate Port and Redcurrant Sauce
Accompanied by Crisp Seasonal Vegetables

Fillet of Local Beef Served with a Pink Peppercorn Sauce on Dauphinoise Potatoes
Accompanied by Crisp Green Beans

Fillet of Macclesfield Forrest Venison on Dauphinoise Potatoes
with a Poivrade Sauce Topped with Caramelised Apples
Accompanied by Roasted Vegetables

Breast of Chicken on Dauphinoise Potatoes with a White Wine Sauce
Accompanied by Crisp Green Vegetables

Baked Scottish Salmon Topped with a Fresh Herb Crust and Served with a Dill Sauce

Baked Salmon en Croûte with a Roasted Red Pepper Coulis

Pan Fried Halibut with a Creamed Watercress Sauce

“Posh Fish and Chips”
Cod in Batter on a Quenelle of Mushy Peas with Chunky Chips

Pan Fried Fillet of Sea Bass on Couscous with Mediterranean Tomato Sauce

Roast Chicken with Cranberry Sauce, Sage and Onion Stuffing and Gravy

Chicken Breast Stuffed with a Wild Mushroom Mousseline with a Chablis Sauce

Chicken Breast Stuffed with Sundried Tomatoes and Chives with a Tarragon Sauce

Chicken Breast Stuffed with Chorizo Wrapped in Pancetta with a Tomato Sauce

Chicken Breast Stuffed with a Baby Spinach Mousseline, Wrapped in Parma Ham
on a Creamy Pink Peppercorn Sauce

Carved Roast Cheshire Turkey with Pigs in Blankets, Fresh Cranberry Sauce
and Sage and Onion Seasoning and Gravy

Breast of Goosnargh Duck Served with a Black Cherry Sauce

Breast of Guinea Fowl with a Cognac Sauce

Cannon of Lamb with a Rich Port and Rosemary Sauce