• Traditional French cassoulet
• Beer “coq”
• Lincolnshire pork cutlet with stuffed apples, peppercorn cider sauce
• Pork belly and spicy sausages, braised lettuce
  Veal medallions, roasted langoustines, seafood and vanilla sauce
• Beef shin and wild mushrooms ragout
• Beef Bourguignon pie, creamy Lincolnshire mash
• Turbot troncon with sesame and pavo seeds, grapefruit confit
• Duck breast with fig sauce and spinach Rossini

 

• Slow roasted duck with sour cherries, apple and walnut salad
• Pan fried fresh water Stamford trout with cider and Brandy sauce
• Vegetable pithivier with roasted tomato sauce
• Local spring lamb loin, sunblushed tomato concassee and herbs
• Herb crust pan fried sea bream filet with ratatouille
• Couscous of lamb and chicken with chick peas and carrots
• Venison filet stuffed with foie gras, Burgundy red wine glaze
• Black olive beef, vegetable tempura and pine nuts