Meat Dishes
- Breast of Chicken Wrapped in Smoked Ham and served with Oyster Mushrooms and Sage.
- Roasted Supreme of Chicken with fine French beans, plum cherry Tomatoes, fried Basil and a Pesto Sabayon.
- Fillet of Chicken, pan fried and served on a Sweet Potato Mash, Thyme Scented Sauce.
- Breast of Chicken Piri Piri.Chili and Coriander oil.
- Roasted Rack of Lamb with a port Wine and Red Currant Sauce .
- Marinated and Barbequed Butterfly legs of Lamb with a Shallot and Garlic Compote.
- Noisettes of Lamb with a Honeyed Parsnip Puree, Madeira and chive Sauce.
- Roasted Loin of Lamb Rolled in Fresh Garden Herbs, tomato and Basil Sauce.
- Canon of Lamb, Pan Fried with Puy Lentils, Smoked Bacon and a Wine Jus.
- Fillet of Beef Wellington, Madeira Sauce.
- Tournedos of Beef with sautéed Foie Gras, served on a Brioche Croute .
- Fillet of Beef, Topped with a basil Soufflé, with a Red Wine Shallot Sauce.
- Roasted Strip loin of Beef, Garlic and Thyme Mash with Yorkshire Pudding and a Horse Radish Cream.
- Fillet of Pork Roasted with Fresh Herbs and served with a Bean Cassoulet.
- Pork Tenderloin on a Red Onion Confit.
- Roasted Duck Breast, duck Leg Confit, Orange and Asparagus Sauce.
- Supreme of Guinea Fowl with a Minted and Lemon Cous Cous, Wine and Black olive Sauce.
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