Main Course

Baked Fillets of Turbot in a sungold tomato and cool cucumber Gazpacho

Medallions of Lamb with an Anchovy black olive sauce and deep fried courgettes

Chicken Wallets with Proscuitto, Fontina cheese and asparagus with a light white wine jus

Seared Fillets of Wild Salmon with a classic lemon hollandaise

Roast Fillet of Beef with grilled summer vegetable salsa

Roast Duck Breast with a honey and orange glaze garnished with deep fried julienne of leeks

Mustard Crusted Cod with roasted scallion and a pressed beet vinaigrette

Noisettes of Lamb with a hazelnut Hollandaise

Lemon-garlic Chicken with sautéed baby leeks and asparagus spears

Pan-fried Fillets of Wild Sea Bass with wilted baby greens and a herb vinaigrette

Loin of Veal roasted with fresh sage, lemon rind and Proscuitto

Roast Guinea Fowl Supreme with fresh limes, shallots and ruby port

Grilled Turbot/Monkfish, marinated pepper, olives and parsley with a potato olive Pancake

Roast tenderloin of Beef with wild mushrooms, garlic and parsley

Baked Fillets of Black Sole with Fresh Prawns, Asparagus Spears and a champagne sauce / tomato vinaigrette

New Season Rack of Lamb roasted with mustard and provencal breadcrumbs with an olive and caper scented jus

Pan-fried Fillets of John Dory with Aubergine marinated in honey and vinegar served with a tomato and red pepper coulis

Pan-fried Medallions of Veal with wilted baby spinach and a Madeira sauce

Pan-fried Monkfish Fillets garnished with wild mussels and a saffron sauce