Salad of blue cheese, bell pepper & fennel drizzled with olive oil, served with red chord & lamb’s leaf
Enriched with butter & cream glazed with fresh parmesan
With mixed berry compote
Served with freshly baked rolls
With mint sauce & jus roti
Garnished with seared prawn tails
Accompanied with quenelles of carrot & garlic puree
With red wine jus and a julienne of ham & salami
With dried apricot & toasted pine kernels
With mint sauce & jus roti, accompanied with market fresh vegetables and boulanger potatoes
Garnished with seared prawn tails accompanied with market fresh vegetables and boulanger potatoes
Accompanied with quenelles of carrot & garlic puree, accompanied with market fresh vegetables and boulanger potatoes
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