Main Courses

Chicken Roulade

Succulent Chicken Breast wrapped in speck, Brie Cheese, fruits in season & walnuts
Served with a light brie sauce & Gratin Dauphinoise Potatoes



Grilled Female Barbary Duck Breast  (LF)

In a Reduced wild Berry & ginger Port jus



Grilled Boneless Whole Quails

Complemented with a slightly spicy Thai coconut sauce



Herb crusted irish frenched rack of lamb

Served with mashed potatoes, garnished with rosemary & ginger butter



​Veal Parmigiana
Pan fried milk fed breaded veal escallops layered with Tomato sauce, prosciutto, Mozzarella, Parmigiano, Thyme & Garlic
 



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V = vegetarian

GF = gluten free

LF = lactose free