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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

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