COOKing for 1 and 2 Portion 1 2 GF
Red Pesto Chicken with Roasted Peppers
3.75
6.75
Moroccan Harissa Chicken
Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey, finished with dates and toasted almonds.
3.75
6.75
Lemon and Ginger Chicken
Marinated chicken pieces with red peppers and sugarsnaps in a white wine, lemon and ginger sauce.
3.75
6.75
Pot Roast Chicken
Leg, thigh and breast of chicken braised with root vegetables in a chicken gravy.
3.99
7.50
Marinated Chicken in Tomato and Sweet Red Pepper Sauce
3.75
6.75
Marinated chicken breast pieces with oven roasted peppers in a red pesto and basil sauce.
GF
Portion 1 2 GF
GF
The chicken is marinated in smoked paprika and olive oil for 24 hours and then oven roasted. The sauce is made with smoked bacon, red peppers, tomatoes, basil, thyme and cream.
Green Thai Chicken
Chicken breast pieces and stir-fried vegetables in a Thai-style sauce with coconut, chillies, lime and ginger.
3.99
7.50
Red Thai Chicken
Chicken breast pieces and stir fried vegetables in a fiery Thai style sauce with lemongrass and birdseye chillies.
3.99
7.50
Huntsman’s Chicken
Whole chicken breasts stuffed with a mushroom pate, wrapped in smoked bacon and served in a rich red wine sauce with button onions and oyster mushrooms.
4.50
8.75
Confit of Duck in Orange Liqueur Sauce
4.50
8.75
We braise the duck until tender and serve with a zesty red wine and orange juice sauce finished with an orange liqueur and topped with orange segments.
Beef
Chicken and Mushroom Lasagne
Chicken breast pieces and mushrooms in an Italian style tomato sauce with pasta, cheese sauce and Cheddar cheese topping.
3.75
6.75
Beef in Black Bean with Noodles Marinated pieces of silverside beef in black bean sauce with egg noodles, onions and red peppers.
4.25
7.99
8.25
3.75
6.75
Braised Beef in Brandy and Mushroom Sauce
4.50
Sweet Chilli Chicken and Noodles
Strips of chicken with noodles, water chestnuts and stir fried vegetables in our own sweet chilli sauce.
Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce.
3