Main Courses

Grilled lamb chops with rosemary and thyme, sautéed potatoes, steamed vegetables with a rosemary sauce
Seven hour cooked lamb shank served with a creamy mash and seasonal vegetables
Veal Zurich style with Swiss rosti, spinach and fine French beans
Mustard and pepper crusted beef fillet with leek and horseradish rosti, carrot purée and red wine juice
Roast breast of chicken stuffed with boursin, pine nuts, sunblush tomato and basil served with dauphinoise potatoes, pan fried spinach and glazed baby leeks
Roasted turbot with mashed potatoes, peas, roasted cherry tomatoes and sage
Salmon “a la Grenobloise” cooked with onions, capers and lime served on braised baby fennel
Thai green chicken curry with Thai rice and sautéed Asian vegetables
Beef stroganoff with fluffy rice
Chicken tagine with lemon and green olives, served with minted couscous
Canon of lamb, eggplant caviar and root vegetables with a rosemary and redcurrant juice
Roasted duck breast with orange sauce, baby turnip and ginger mashed potatoes
Boneless veal chop with homemade lemon gnocchi, baby artichoke, spring onions and barigoule jus
Sauteed beef with Thai basil served on a broccoli jasmine rice
Roasted halibut with caper butter, roasted turned potatoes, fresh spinach and tender steamed broccoli
Sea bass fillet with new potatoes, chunky asparagus, broad beans and pea salad with a lemon beurre blanc
Dover sole fillet with potato terrine, glazed salsify and broccoli, virgin sauce
Oven - roasted cauliflower with grilled aubergine, pomegranate seeds, sun-dried tomatoes and chimichurri sauce (V)