Dining Main Course


Download the complete Masonic Menu


Menus from 1st September 2017 - July 2018
Standard main course dishes
Ref No
Roast Free Range Chicken with Sage and Onion Stuffing, Dauphinoise Potatoes, Savoy Cabbage & Pancetta, Baton Carrots and rich Chicken Gravy
M/01
Roast Loin of Pork with a Cider and Crème Fraiche Sauce, Seasonal Vegetables and Roast Potatoes
M/02
Turkey Escalope with White Wine Sauce, Sauté Potatoes and Seasonal Vegetables
M/03
Steak and Kidney Pie with Buttered Mash and Seasonal Vegetables
M/04
Sugar and Clove Crusted Gammon served with Parsley Sauce, New Potatoes and Seasonal Vegetables
M/05
Chicken, Leek and Pea Pie with a Tarragon Puff Pastry Topping, Buttered Mash, Seasonal Vegetables and a chicken Velouté Sauce
M/06
Thai Chicken Curry with fragrant Jasmine Rice stir-fried Aubergine and Courgette
M/07
Moroccan Lamb Tagine served with Couscous and Chef’s Vegetables
M/08
Slow Cooked Beef Bourguignon, Seasonal Vegetables and Horseradish flavoured Creamy Mashed Potatoes
M/09
Steak and Ale Pie with Seasonal Vegetables and Roast Potatoes
M/10
Roast Topside of Beef, served with Yorkshire pudding, caramelised onion gravy, roast potatoes and seasonal roasted vegetables
M/11
Battered Cod, Chips and Garden Peas
M/12
Seared and Oven Roasted Fillet of Salmon, Chive Crushed Potatoes, Broccoli, Slow Roasted Tomatoes, Hollandaise Sauce
M/13
Lincolnshire Sausages, Colcannon Mash, Garden Peas and Onion Gravy
M/14
Garlic and Rosemary Roast Leg of Lamb, served with a rich gravy, roast potatoes, seasonal roasted vegetables and mint sauce
M/15

Shepherd’s Pie, Garden Peas and Buttered Baton Carrots

M/16

Pan fried fresh fillet of Sea Bass, with a lemon caper sauce, served with garlic sautéed greens and baby new potatoes

M/17
 Vegetarian Options
Winter Vegetable Casserole
VM/1
Aubergine and Tomato Gratin
VM/2
Savoury Nut Cutlet
VM/3
Vegetable Lasagne
VM/4
See Special Days for Christmas,Burns Night and Summer Menu's