Main courses

for numbers over 24

Pan-fried Breast of Chicken, Pancetta and Creamed Leeks
Pork Chop, braised with Thyme and Butter Bean Stew
Chicken Breast stuffed with Haggis, Sauce of Mushrooms, Bacon and Cream
Braised Lamb Shank with Cassoulet
Baked Chicken Breast with Red Wine, Red Pesto, Red Onions and Red Grapes
Ragout of Venison with Button Mushrooms, Shallots and Juniper
Braised Topside of Beef Chasseur
Roasted Half Chicken, Bacon Wrapped Chipolatas, Apricot and Sage Stuffing Balls, Red Wine Gravy
Pot Roasted Pheasant Breast with Cider, Apples and Celeriac
Pesto and Parma Ham wrapped Chicken Breast, with Sundried Tomatoes
Baked Venison Sausages with Green Lentil Stew

Poached Fillet of Salmon with King Prawns, Sauce of White Wine, Creme Fraiche and Herbs
Herb Crusted Haddock, baked with Cherry Tomatoes
Spinach, Pine Nut and Mushroom Stroganoff
Butternut Squash Risotto
Courgette, Feta, Black Olive and Couscous Filo Parcel

all of the above plus

Venison Steak, Barley Risotto, Red Wine and Beetroot Gravy
Pan-fried Fillet of Halibut on a bed of Wilted Spinach, with Mussels and a Lemon Butter Sauce
Pan-fried Breast of Chicken, Leeks, Bacon, Tarragon and Stilton Cream Sauce
Trio of baked Lamb Cutlets, set on a Minted Potato Cake, Redcurrant and Red Wine Gravy