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