Main Courses

Grilled Fillet of Salmon-Button Mushrooms, Bacon Lardons- Red Wine Jus 14.00

Grilled Fillets of Sea Bass- Crushed Potato & Fresh White Crab Meat – Tomato & Lemon Dressing 16.50

Pave of Cod-Pea & Potato Mash-Pea & Mint Jus 16.50

Breast of Guinea Fowl-Potato & Pear Rosti-Pear & Brandy Sauce 16.50

Breast of Gressingham Duck – Plum & Shallot-Port Wine Sage Sauce 16.50

Rump of English Lamb-Courgette & Feta Fritter-Tarragon Cream Sauce 18.00

Collops of Pork Tenderloin-Parmesan & Parsley Cous Cous –Marsala Jus-Crispy Parma Ham 15.50

Escalope of Veal “Holstein” 18.00

“Baarney’s” Vegetarian Trio (See Blackboard) 14.00

Breast of Corn Fed Chicken –Chestnut Mash-Green Peppercorn Brandy Cream Sauce 14.00

Mignons of Fillet Steak-Melted Stilton & Mushrooms-Rich Madeira Sauce 24.00

All main courses are served with vegetables and potatoes