Main courses

for numbers over 24

Chicken Breast stuffed with Haggis, with a sauce of Mushrooms, Bacon and Cream
Braised Lamb Shank with a Redcurrant and Red Wine Gravy
Baked Breast of Chicken with Red Onions, Red Pesto, Red Wine and Red Grapes
Ragout of Venison with Button Mushrooms and Shallots
Chicken Breast with a sauce of Horseradish, Shallots, Oranges, Tarragon and Cream
Braised Topside of Beef Chasseur
Roasted Half Chicken with Bacon wrapped Chipolatas, Apricot and Sage stuffing balls and Gravy
Poached Fillet of Salmon, with King Prawns, with a sauce of White Wine, Creme Fraiche and Herbs
Poached Fillet of Salmon, Nicoise Style
Pan-fried Escalope of Pork, with red and green Peppers, Sun-dried Tomatoes, Black Olives, Sherry and Sage
Spinach, Pinenut and Mushroom Stroganoff
Courgette, Feta, Black Olive and Couscous Filo Parcel

all of the above plus

Venison Steak, Barley Risotto, Red Wine and Beetroot Gravy
Pork Fillet Parcels with Mozzarella, Parma Ham and Sage, with a Marsala and Balsamic Vinegar reduction
Pan-fried Fillet of Halibut, on a bed of Spinach, with Mussels and a mild curry jus
Lemon and Thyme Roasted Poussin, with Bacon wrapped Chipolatas, Oatmeal stuffing, Cranberry and Red wine gravy
Baked Chicken Breast, stuffed with Spinach and Walnuts, wrapped in Parma Ham, and set on a bed of Tarragon and Cream Puy Lentils
Trio of Parsley baked Lamb Cutlets, set around a Minted Potato Cake, with Red currant and Red Wine Gravy
Pan-fried Chicken Breast, with a sauce of Leeks, Bacon, Stilton, Tarragon and Cream