Main Courses

Lamb
Roast lamb rack with sautéed potato gnocchi and charred cherry tomatoes
Roast lamb rack with grilled asparagus and an onion marmalade tart, natural jus roti
Lamb loin with grilled zucchini ribbons on a nest of string squash, rosemary jus
Pan seared lamb loin on a garlic potato pure with confit French shallots and a natural jus lié
Double lamb cutlets over a spiced tomato and pepper fondue, seasoned with minted leek

Poultry
Thai green curry chicken with wok fried shiitake mushrooms and bok choy with jasmine rice
Braised chicken and turnip with almonds, asparagus, pommery mustard sauce
Double breast of corn fed guinea hen slow roasted, served with candied grapefruit
and a chiffonade of vegetables, Peking sauce
Roasted Cornish hen with smoked bacon, braised lentils and confit shallots
Breast of grain fed capon over thyme infused chiffonade of savoy cabbage
and garnished with red and black currant jus

Beef
Beef fillet roasted medium rare served with potato dauphine and confit shallots
Seared beef strip loin with a bouquetière of forest mushrooms and grilled fingerling potatoes
Roast rib eye served medium with a provençal sauce, creamed spinach,
sautéed cherry tomatoes and pearl onions
Roast strip loin served medium rare with red wine glazed shallots and fondant potatoes
Roast rib eye served medium rare with a wild mushroom fricassé,
traditional Yorkshire pudding and asparagus

Veal
Roasted medium rare free-range veal on caramelized salsify
and asparagus spears with nuggets of foie gras
Free range roast veal with Irish colecannon and charred cherry tomatoes
Roast medium rare free-range veal with wild mushroom, roasted chestnuts and pomegranate jus


Game
Pan seared Muscovy duck on an exotic nut-brown risotto with a cherry glaze
Roast quail on a leek pesto infused taglierinni with a braised fennel essence
Medallions of Canadian bison with a fondue of baby beets and thyme sauce

Pork
Roast pork with garlic spiked whipped potato, pearl onions and button mushrooms
Pan baked pork with honey and cloves, mounded braised lettuce and bourguignonne garnish
Double pork cutlet with creamed spinach and forest mushroom fricassé

Salmon
Crispy medium rare salmon with sugar snap peas, cucumber and an oyster nage
Arctic char with a minted horseradish crust on creamed leek ribbons
Flaked Atlantic salmon on an exotic nut-brown risotto with blistered green zucchinis & chive sauce
Seared salmon fillet on a bed of celery, crisp leeks and tomato fondue
Butter Baked salmon seasoned with porccini dust and served with three-bean cassoulet, port essence

Crustacean
Shrimp and lobster purses on vegetable seedlings with a pepper brunoise dressing
Sautéed baby Indian lobster with chervil gnocchi and sherry baked tomatoes, dry vermouth sauce
Pernod flambéed lobster blanquette with Thai onions and parsley fritters

Fish
Imported Dover sole paupiettes on creamed forest mushrooms with green raisin sauce
Gulf coast snapper on creamed spinach with a green raisin and red wine butter sauce
Seared sole on creamed leeks and sauce antiboise
Seared black bass filet on a bed of celery crisp leeks and tomato fondue
Turbot rosettes on a lemon radish shoot salad with grilled asparagus and truffle oil dressing

Pasta
Napalese style linguini with lemon grass and New Zealand mussels
Buckwheat tagliarinni with skinny charred zucchini, exotic seedlings
with gratin of shaved Corsu Vecchiu truffle cheese
Herb seared medium rare tuna on linguini with lime leaf sauce and ginger salsa

Vegetarian
Potato and celeriac dauphine with fragrant mushroom quenelles with tomato concassé cream
Braised Belgium endive lightly seasoned with curry and served with an étuvée of bulbs
Grilled asparagus bundled in charred zucchini on fried frissé lettuce
Saut6ed forest mushrooms and charred pearl onions with herbed potato gnocchi
Light curried Belgium endive on cream of leek