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Meat and Poultry
Roasted supreme of chicken
stuffed with red pepper cheese and spinach, wrapped in bacon
Grilled chicken
served with a lemon and tarragon sauce
Stuffed pheasant
served with a raspberry and port jus
Duck breast
served with succulent chefs special orange sauce
Hog Roast: Apple sauce
a selection of salads and potatoes, bread and butter
Rack of lamb
served with a red wine jus
Slow roasted lamb shank
served with a reduction of red wine, rosemary and thyme jus
Local pork sausages and onion gravy
Fillet of pork
served with a creamy Mediterranean sauce
Slow roast belly of pork
served with an apple and raspberry sauce
Rib eye steak
A choice of green peppercorn sauce, mushroom sauce or Stilton sauce
Tornado of fillet Rossini (classic recipe)
Beef Wellington
Fillet steak Marie Louise
Roast beef served with roast potatoes and Yorkshire pudding
BBQ
Beef or lamb burger, sausages, selection of chicken, selection of meats, jacket potato and salads, bread rolls and butter
Fish
Darne of Salmon
served with a lemon parsley & butter sauce
Fresh grilled Seabass
served with caper, prawn and tomato sauce
Fillet of Plaice Florentine
Sea bream
served with a rich hollandaise sauce
Grilled fresh fillet of cod
served with Beurre Blanc sauce
Mediterranean king prawn
served in a garlic and tomato sauce
Half a fresh lobster
served either a lemon butter sauce of a classic thermidor sauce
Stuffed calamari
Fillet of Dover sole rolled in salmon
served with a creamy prawn sauce
Vegetarian
Red onion and goat cheese tartlet
Roasted vegetarian lasagne
Wild mushrooms ragout
Puff pastry parcel
stuffed with butternut squash, Stilton, fresh cranberries and walnuts
Slow roast red pepper
filled with wild mushrooms set on a bed of tagliatelle accompanies Gorgonzola sauce