1/2 dozen
Filled with prawns
In garlic butter
Filled with crab, prawns
1/2 portion
Sprinkled with fine herbs and cooked in butter
Breadcrumb, then fried, served with lemon and sauce tartare
On the bone, maitre d'hotel butter
Steamed garnished with prawns, white wine and lobster sauce, stuffed with smoked salmon
Strips of sole, crumbed and fried served with lemon and tartare sauce
Floured, sprinkled with fine herbs and sliced banana and sauce bearnaise
Cooked in white wine with shallots, mushrooms and parsley
Fried with back opened up and maitre d'hotel butter
Poached in cheese sauce with a little madeira grated cheese
Poached and garnished with muscat grapes, coated with white wine sauce and glazed
Priced daily
Cooked in brandy, madeira and cream and served with boiled rice
Poached, garnished with cucumber, coated with a cheese sauce, seasoned with paprika
Steamed, tossed in butter, coated in fish curry sauce, served with boiled rice and chutney
Flared in brandy with shallots, fine herbs and white wine sauce, with mustard and parmesan cheese
Floured, coated with light batter and fried, served with lemon and sauce tartare
Cooked in butter with tomato concasse with rich tomato sauce
Cooked in butter, covered with garlic flavoured tomato and served with rice
Taken from shell, sliced and cooked in lobster stock with brandy and madeira, served with boiled rice
Taken from shell, poached in white wine, cheese sauce, served in shell
Cooked in white wine, brandy, cream with chopped onion and tomato
Taken from shell, sliced and mixed with mornay and Americaine sauce, glazed, served in shell
Flared in brandy with shallots, fine herbs and white wine sauce, with mustard and parmesan cheese served in shell
Cooked in butter , covered with garlic flavoured tomato and served with rice
Poached, served on leaf spinach, coated with cheese sauce and glazed
Steamed, served in shell, piped with duchesse potato, white wine sauce, sprinkled with cheese
Tossed in butter, garlic, flamed with brandy, cream and parsley served with rice
Traditional lamb stew with potatoes and seasonal vegetables
Served with a cognac sauce with mushrooms, mustard and onions
Sauteed in a white wine sauce with glazed peaches
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