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Main Courses
The main course of your meal is the focal point of the occasion. Whether you require a traditional roast dinner or a light, savoury lunch, we are happy to meet your exact requirements and give advice on planning your menu.
All of our ingredients are sourced locally wherever possible and are always of the highest quality.
Beef
- West Country fillet of beef, presented on a shallot, mushroom and garlic confit, served with a red wine gravy
- Roast beef and Yorkshire pudding
- Thickly cut tender sirloin steak with a Stilton crust
- Medallions of beef served with a wild mushroom, Marsala and crème frâiche sauce
- Beef Wellington – the King of Beef! A beef Wellington served with red wine sauce (fillet of beef,
- coated with Chef’s paté, wrapped in a golden layer of crisp puff pastry)
- Steak and kidney pie/pudding – chunks of prime steak and kidney in a rich gravy. The perfect winter warmer!
- Pepper crusted fillet of beef served with a béarnaise sauce
- Roasted rib of beef with a bordelaise sauce
- Bed of traditional Bubble and Squeak, topped with pan-fried calves’ liver and crispy bacon with a sage and red wine jus
- Stir-fried fillet of beef with oyster mushrooms in a black bean sauce, served with noodles
- 1970’s style rump steak with chunky chips, garnished with saute mushrooms and grilled tomato Crown
Lamb
- Welsh or West Country Roast leg of rosemary-infused lamb served with a port and redcurrant jus
- Roast rack of lamb, served ‘pink’ with a herb crust and a red wine and port sauce
- Roast rolled loin of lamb stuffed with fragrant rosemary and redcurrant jelly
- Spiced noisette of lamb served with roasted red onion, warm sherry and vinegar dressing
- Shepherds pie made with prime cuts of lamb
- Lamb leg steaks with a caper and parsley sauce
- A pot roasted shank of lamb served with a sweet parsnip puree
- Lamb cutlets on a bed of wilted rocket leaves, presented with a Mediterranean salsa
Pork
- A tender loin of roast pork served on a bed of leeks, apple and sage with a Calvados sauce
- Grilled pork steaks served with a honey and grainey mustard
- Traditional roast leg of pork with crispy crackling, served with home-made apple sauce
- Pork loin and Cumberland sausage served with potato and creamy parsnip mash served with an onion gravy
- Thickly cut caramelised gammon steaks, served with parsley sauce
- Slow roasted belly of pork with a sage and onion stuffing, served with an accompanying jus
- Pan-fried medallions of pork, braised in cider and served with caramelised apples
- Oven roasted fillet of pork with ginger wine and cream sauce
Poultry
- Pan-seared breast of chicken with a wild mushroom and Madeira cream sauce
- Plump chicken breast filled with sausage meat and freshly chopped sage, wrapped in prime smoked bacon and served with a red wine sauce
- Char-grilled chicken and vegetable kebabs served on a creamy leek risotto
- Chicken breast stuffed with haggis in a whiskey and honey sauce
- Succulent roast chicken served with traditional accompaniments
- Breast of chicken coated with a mushroom and Somerset brandy cream sauce and served with an asparagus garnish
- Classic coq au vin (red wine) OR coq au Riesling (white wine)
- An old time favourite - Roasted chicken breast served with a light creamy mustard and tarragon sauce
Game
- Roast breast of pigeon glazed with coconut, served on a bed of savoy cabbage with Juniper berry sauce
- Glazed breast of duck with celeriac and potato mash served with a home-made fig marmalade
- Smoked duck breast with rich cranberry and grappa sauce
- Pan-seared Guinea fowl with port and red grape sauce
- Breast of pheasant served with Somerset apple and Calvados sauce
- Roast grouse with whisky sauce (seasonal)
- A Roast partridge served with smoked bacon and pear jus
- Saddle of rabbit in a sweet and sour spiced sauce
- Slices of roast venison with a plum - chilli jam
- Rich mixed game casserole with red wine and brandy sauce
Fish
- A tender fillet of Grilled salmon served with our own home-made Hollandaise sauce
- A succulent fillet of salmon encased in a crispy blanket of puff pastry served with a piquant dill and caper mayonnaise
- Italian style fillet of cod en papillote served with roast cherry tomatoes, basil and Mozzarella
- The king of all fish – Monkfish ! Chunks of monkfish fillet, served on a bamboo skewer,interspersed with mussels and smoked bacon, all served on a bed of shredded buttered cabbage mixed with thyme and apple
- Generous fillets of lemon sole, grilled with butter and a squeeze of lemon juice
- Fillets of cod, in a spicy yoghurt crust served with wild rice and tartare sauce
- AGC’s famous fish pie – a warming pie filled with chunks of cod and salmon, mixed with prawns, served in a rich sauce, topped with lashings of mashed potato
- Black bean roasted sea-bass with ginger and spring onions, served in its own juices
- Fresh haddock fillets baked with a bacon and rosti crust served on wilted spinach leaves and a creamed sauce
- Pan-seared sea scallops presented on a bed of bacon and cider risotto
- A lean char-grilled tuna steak on a bed of saffron potato served with a mango salsa
- Jumbo sized vol au vents, deep filled with a generous mixture of smoked haddock and potato in a delicious cream and white wine sauce
- Fillet of hake served on a bed of tagliatelli verdi, topped with a generous prawn sauce
- Scampi provencale. Generous helping of scampi served in a rich Italian tomato sauce
- Fish cakes !! Our home-made fish cakes are always a winner – a combination of creamy fish and potato encased in a crispy outer shell.
