With herb croutons
With ballycotton clams, oyster haven mussels, salmon and hake fused with star anise and pernod
Set on young leaves, topped with a fresh herb crust and surrounded by vine tomoto coulis
Nestled on citrus scented cous cous, glazed with a honey and dijon mustard
Accompanied by peppercorn and cracked black pepper red wine jus
Stuffed with mixed herbs and glazed with rosemary scented red wine jus
Set on a green bean and new potato salad with a citrus scented white wine sauce
Stuffed with an apricot and mushroom duxelle with a creamy cafe au lait sauce
Served with a cappuccino anglais sauce
With vanilla
Topped with vanilla ice cream and chocolate sauce
With sauce anglaise
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