MAIN COURSES
Breast of Guinea Fowl with a lemon and bacon stuffing, wrapped in pancetta with a rich wine jus
Slow roasted lamb shank with minted redcurrant sauce
Corn fed chicken supreme stuffed with almonds and tarragon in a cream and tarragon sauce
Pan fried sea bass with a rich beurre blanc
Loin of pork with apricot and pine-nut stuffing with Calvados sauce
Thai fish cakes with tangy salsa sauce
Medley of mushrooms in garlic butter, on crunchy croutons
Pan fried scallops with crispy pancetta and pea puree
Mediterranean Tuscan tomato tart
Trio of warm soup shots with parmesan thins