Some Winter Mains

Sage roasted fillet of pork on a beetroot tarte tatin with sautéed new season leeks and a cider cream reduction
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Pan seared fillet of sea bass on garlic and chilli tossed purple sprouting with a lemon buerre blanc
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Oxtail and veal kidney pudding with champ and buttered Savoy cabbage
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Devon Ruby Red Fillet of beef wellington, potato and celeriac dauphinoise toasted garlic tossed greens
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Caramelised shallot tarte tatin with griddled Ticklemore goats cheese and a roasted tomato salad (V)
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Harissa roasted fillet of Ling on a warm bulgur wheat tabouleh with lemon oil
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Seared squid with chilli and garlic on a lemon orzo risotto
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Linguini with clams
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Venison wellington with root vegetable mash, stir fried kale and a port wine sauce
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Seared cod loin on a lemon risotto with a prawn bisque
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Roasted rack of lamb on a rosemary scented mash, spring greens and a red wine reduction
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Rosemary roasted cod on a puy lentil ragout with wilted spinach and a Madeira jus
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Fillet of oak smoked haddock on bubble and squeak, a soft poached egg and hollandaise
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Asian spiced duck confit on a warm red cabbage slaw with crispy noodles
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Juniper glazed venison loin on a butterbean cassoulet with a blackberry reduction