Duck a l'orange
Breast of duckling in a fabulous Grand Marnier and orange sauce
Turkey or Chicken alla Crema
Breast of chicken, or turkey, coated with a wine, cream and mushroom sauce
Lemon Sole Mornay
A delicious fillet of lemon sole, topped with a cream, wine & cheese sauce
Beef "Alma Lodge"
Medallions of beef, cooked in a cream, mushroom and brandy sauce
Belgian Pork
An enormous favourite in Belgium - tender pices of pork, cooked with a glazed apple ring, served with a piquant shallot, brandy and gherkin sauce
Chicken Chasseur
Breast of chicken, cooked in a tomato, tarragon and mushroom sauce, with white wine
Fresh Salmon Bed
The best poached salmon on a cushion of seasoned spinach, with sweet wine and to-die-for butter sauce
Roast Sirloin of Beef
with all of the traditional accompaniments
Hampton Court Pork
Traditional roast leg of pork, with a sage and onion stuffing, pan gravy and bramble apple apple sauce.
Good for 500 years
Etruscan Style Lamb
Tender leg of lamb, roasted in rosemary with a hint of garlic
Terracotta Soldier's Mainstay
Stir fried chinese vegetables, wrapped on a spicy chinese pancake and served with a delicate sweet and sour dip
Celtic Empire Pie
From the five corners of the celtic empire - big empire -came this delicious leek, broccoli and potatoe pie
Vegetables
All dishes come with Chef's seasonal vegetables and potatoes of the day
Salmon Pot Salad
Hot or cold deliciously poached salmon, on a bed of crisp leaves, with lemon and a sidedish of small jacket and new potatoes
Cold Meat Salad
A cold roast beef, ham and chicken platter, with a side dish of hot, new potatoes |