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STARTERS ENTREE DESSERTS

Fish meat Vegetarian
Butterflied Leg Of Lamb Roasted with Pistachio Nuts, Co!ee beans and Thyme & Ricotta Ravioli with Asparagus and Spicy
*** Celeriac, Carved and served with Balsamic glazed Beans and Gruyere Marinara
Baked Halibut with Black Tapenade Crust, Crushed Mashed Potato ***
Potatoes and Garlic Sauteed Black Bean and Tomato *** Braised Lentils with Mustard Seeds, Thyme and Pearl
Salsa Char Grilled Rump Steak with Sauce Maltaise, mustard fries and Onions, Creamed Champ Potatoes
*** Ceppolini Onions ***
Sardines “a la Plancha” with Oven roasted Cauliflower, *** Tortellini with Broad Beans, Watercress and
Anchovy, Capers, Tomato and Garlic with Fresh *** Gorgonzola
Oregano 5 Spice and Maple Seared Duck breast, Champagne and mango Demi ***
*** glaze, Golden Fry Potatoes Egg Plant Balti Curry with Coconut Rice and Greek
Lemon, Garlic and Chilli Tiger prawns with Dill Aioli *** Yoghurt
and Sa!ron Cous Cous Fillet of Beef, seared and stu!ed with Foie Gras, rolled in Phyllo and ***
*** baked golden, with Sauteed Wild Mushrooms Leek and Blue Cheese Tart with Fresh Spinach and
Lime and Garlic marinated Squid, with black olives, *** Lemon
Cilantro and Tomato Chilli jam, Sauteed Potato Grilled Veal T-bone steak with tru"e creamed Spinach & Rosemary ***
*** Potato Latkes, Red Wine Jus Chinese Cabbage “ravioli” with Hoi Sin Stir Fry and
Blackened John Dory with Cucumber mint Slaw, New *** Cashew Nuts
Potatoes Confit of Duck Leg, served crisp with Creamy Potatoes, Braised ***
*** Cinnamon and Apricot Red Cabbage Mushroom and Egg plant Lasagne with Cherry Tomato
Asparagus Salmon with lime Hollandaise, buttered new *** and Oregano Salad
potatoes Balsamic and Apricot glazed Guinea Fowl Breasts, Roasted Butternut ***
*** squash and Lemon grillled Zucchini & Harissa Medley of Char Grilled Vegetables baked in a bag with
Grilled Whole Langoustines served in banana leaves, *** white wine, tomatoes and Rosemary
Garlic Butter, Lemon, Watercress Salad Madagascan Pepper Rump, Dauphinoise Potatotes with Sauteed Shitake
*** Mushrooms Zucchini filled and Roasted with Lemon Couscous Mint
Grilled Brill (similar to Turbot) with Proscuito, *** and Tomatoes
Radicchio, Capers and Lemon, Black Olive Mash Lamb Rack roasted with Herbs, Red Wine Jus and Roast New Potato,
*** crushed minted peas Braised Sunchokes with Parmesan and cream, Parsley
Charred Red Snapper with Tiger Prawns, Cumin Raita, *** & lemon Gremolata, Green Tomato Raita
Peach & Sa!ron couscous Slow Roast Pork Belly with Pak choi, Roast Garlic and Ginger, Palm
*** Sugar Jus Egg Plant Stu!ed with Feta, Pine Nuts and Oregano,
Tagliatelle with Red Mullet Sun Dried Tomato, Chilli, *** Puttanesca Tomatoes
Parsley and Green Olives Thyme glazed baby back ribs On Roasted Rhubarb with Crushed sage ***
*** Vegetarian Black bean Chilli with Cumin and Creme
Potatoes
Baked Red Peppers with Tomatoes, Mozzarella and Friache
***
Anchovies ***
Pan Roasted Rib Eye Steaks with Parsley & Wild Garlic Bernaise, Potato
*** and Bacon Terrine
Lobster with Crayfish tartar, Carrot and Celeriac Stu!ed Poblano’s with Quinoa, Peppers and Pumpkin,
***
Re’moulade, , Chervil Vinaigrette Oregano and Tomato sauce
Pork Loin Chops with Lentil Salad and White Onion Compote, Mustard
*** ***
seed Mash
Cuttlefish “Canneloni” with Black Olive & Tomato Three tomato and Parmesan Risotto
dressing ***