THE PRELUDE RESTAURANT
MAIN COURSES

Crispy Belly of Pork, Pomme Puree,
Confit Cabbage and Sherry Vinegar Jus

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Roast Turbot with a Crab and Ginger Tortellini,
Sweetcorn Veloute

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Fillet of Cumbrian Beef, Sarladaise Potato,
Perigordine Jus

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 Roast Loin of Cod, Buttered Baby Jem,
 Smoked Bacon Jus

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Pot Roast Poussin with a Boudin of Foie Gras,
Madeira Sauce