Served with a Spicy Plum dressing
Served with Cumberland Sauce & Salad Accompanied with Toast
In a Warm Balsamic Vinaigrette
Sauteed in Garlic and served on the 1/2 Shell
In Garlic Butter and served with salad
With Homemade Marie Rose Sauce finished with Brandy
Served with a Chilli Sauce
Strips of Chicken on a bed of Mixed Leaves and Topped with a Garlic Dressing
With Garlic Mayonnaise
Wrapped in Crispy Pastryand Served with Cumberland sauce
With an Apple and Onion Relish
Filled with Fresh Fruits and Liqueurs
Served on a grilled polenta in a spicy tomato sauce topped with melted cheese
Topped with melted cheese and served on salad
Tender strips of chicken marinated in tandoori spices and served on a nest of salad with a refreshing yoghurt & mint dressing
Flat field mushrooms topped with a garlic and herb stuffing, then covered with melted cheese and served on a nest of salad with a pesto dressing
Served with toast on a nest of salad with cumberland sauce
Leg of duck marinated in garlic, brandy and aromatic spices, then gently cooked in it own juices and served on a nest of champ with red wine sauce
Tiger prawns in garlic, coriander and chilli and served on salad
Smoked bacon and onion bound with cream and cheese then baked until golden and served on salad with pesto dressing
Served with a rich port wine sauce
Pan-fried escalope of chicken, gently cooked in a green peppercorns and cream sauce finished with brandy
Sauteed breast of chicken gently cooked with garlic and herbs
Marinaterd with rosemary and garlic on a bed of garlic mash with a red rose wine sauce
Served with a cognac cream sauce
Flamed with Irish whiskey in a creamy mushroom sauce, served with rice
Served on garlic mash with a red wine sauce
Cooked to your liking and served with a choice of sauces
Served on a nest of salad with a roasted red pepper dressing
With a herb crust, in a light cream and horseradish sauce
With a white wine and saffron sauce
Prawns, salmon, cod, mussels and crab claws gently cooked in their own juices then tossed with pasta and finished with white wine & cream
Baked breast of chicken stuffed with clonakilty and wrapped in parma ham served on a nest of garlic mash with a red wine sauce
Served on garlic mash with a creamy wild mushroom sauce
Deep-fried goujons of sole in a crispy batter and served on a nest of salad with sweet chilli and red onion salsa
Large scottish scallops gently pan-fried and served on spring onion mash with a saffron and white wine sauce
Roast wild mallard served on a raisin and herb stuffing with a red wine and juniper berry sauce
New season pheasant pot-roasted and served on a nest of roasted vegetables and finished with a red wine sauce
Breast of chicken stuffed with clonakilty pudding and wrapped in smoked ham served on a bed of garlic mas with red wine sauce
Medallions of wild boar pan-fried and served on a carrot & parsnip puree with a creamy whiskey & mushroom sauce
Fresh scallops gently pan-fried in olive oil and served on salad with a sweet chilli and pineapple salsa
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