With croutons
Of salmon, cod and prawns, mussels, cuttlefish and fennell
With grilled cheese topping
In madeira wine, fresh tomato, basil and bacon with pastry crust basket
Honey mustard dressing, mixed salad with chopped almonds
Topped with oregano, tomato and mozzarella cheese sauce
In garlic butter cream sauce, scented with jasmine
On a bed of onion, garlic and cream sauce
With pepper salsa and Caesar blue cheese dressing
Ice berg lettuce, mixed salad, croutons, topped with deep fried chunky bacon
Cooked 3 times in red Burgundy shallots, roast pork loin, carmelised prunes, sundried tomatoes
Traditional duckling with leg bone in cooked for 3 hours and served with a blackcurrant liquor sauce
Breast of guinea fowl, pan fried in foie gras with mushrooms
and deep fried with savoury rice
9oz single fillet steak cooked as you like it, wild garlic butter or black pepper sauce, onion mash with gravy
Cooked for 2 hours in bacon pieces, sausages with rosemary scented tomato, onion, wine and mustard grain sauce
Veal escalope lightly crumbed panfried in lemon sliced mushroom and cream wine sauce
Generous 14oz sirloin with pepper sauce or garlic butter, red onion salad
Stuffed with mushroom pork farce and fresh herbs carved with castle of special rice
Served hot with crispy bacon and bearnaise sauce, served cold with lemon and tobasco
1/2 shell large mussels with garlic crust, saffron butter and turmeric rice
Two lovely plaice fillets grilled with a light toast crumb with lemon parsley butter served with tartare sauce
Fillet of salmon rolled in coconut cooked in clarified lemon butter with prawn and chive sauce
Breast of hake grilled with lemon butter confit of leek, shredded bacon and bearnaise sauce
Crab and prawn mousse, mashed with lime scented cream sauce, toasted mozzarella and prawns
5 large scallops in their shell, mornay sauce, pearl mushrooms, white wine and onion juice
Grilled crab toes with garlic and prawn sauce dip on a light bed of turmeric rice and tossed summer salad
Herb & light crust crumb pan fried in lemon butter, prawn cup on the side
1lb lobster cooked with light mustard and wine sauce garnished with prawns, rice and shallots
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