Mains
Heart-warming main dishes
Roast loin of cod with pesto crust, on crushed lemon chive potato, with oven roasted
tomatoes .Served with leafy herb salad and toasted almonds
Salmon fillet with pistachio herb crust served with lemon and dill crushed potatoes, and leafy herb salad with crumbled feta, pine nuts and pomegranate
Oven baked local turbot on wilted spinach with butter hollandaise and new potatoes
Marinate and flash fried rump of lamb on spicy red cabbage
With crushed rosemary buttered potatoes, and roasted honey carrots
Flash fried marinated Suffolk lamb, with port wine glaze served on crushed baby roasted potatoes with minty pea puree
Slow cooked lamb tagine with prunes and cinnamon served with herby couscous or rice
Flash fried Suffolk lamb with oven roast tomatoes and creamy celeriac parmesan gratin
Slow succulent confit of duck with minty pea puree
Served with crispy roast potatoes and a spinach, mint, feta and pine nut salad
Spicy belly of pork with sensational crackling, and apple sauce, on creamed butternut squash and herb potatoes
Twenty one day hung roast fillet of beef served on parsnip puree with fresh horseradish cream, warm potato lemon and dill salad and fine beans
Italian Butter fried chicken breast on stir fried apple cabbage with fennel seeds, with salsa Verde and crushed buttered potatoes
Pan fried chicken breast on buttered leeks with baby roasted potatoes with rosemary and fine leafy salad with pesto croutons and toasted almonds
Succulent green Thai chicken curry with jasmine rice and Thai salad
Butter fried and chicken breast stuffed with herby cheese wrapped in pancetta on crushed lemon potatoes with roasted carrots
Slow roast, melting soft poussin with root vegetables served with creamy mustard mash and fine bean sand fresh garlic mayo
All dishes and menus are created by Bee and are copyright to Bee Maxwell Lewis ©