Roast aged rump of Aberdeen Angus beef
Yorkshire pudding, Dauphinoise potatoes, honey roasted root vegetables with a natural roasting jus
Breast of free range chicken
filled with oatmeal stuffing wrapped in streaky bacon served with Dauphinoise potatoes and roasted root vegetables with greens
Timbald of leek and carrot
filled with vegetable and bean provincial served with a carrot and ginger purée, fresh asparagus and new season potatoes (V)