Dover sole, served on the bone, baked in herb butter , served with roasted baby potatoes.
Vegetable nut roast with apricot, topped with goats' cheese, served with a cream leek sauce and ginger infused sweet potato mash (V).
Pan seared sea bass and medallions of monkfish with a fresh green pesto and potato dauphinoise.
Fillet of Shetland salmon cooked in lemon butter, topped with honey and wholegrain mustard, served with fondant potato. |