Served with a cider and thyme cream sauce
Napped with a honey, apricot and tarragon sauce
With basil and pink peppercorn cream sauce
Served with a lemon and chive butter cream sauce
On a bed of colcannon with a madeira and sage jus
Served with mandarin and cointreau glaze
With a paysanne of pickled vegetables
With a shellfish and white wine sauce
Deep fried jumbo prawns in a light savoury crumb
Served on a bed of wild rice
Chorizo and pepperoni in a tomato and oregano sauce
Mediterranean vegetables in a tomato and basil cream sauce
Seafood selection cooked in a white wine cream sauce
Stuffed with black tiger prawns and sweet chilli sauce
With a chorizo and red pepper coulis
Served on a bed of champ with a garlic, thyme and red wine jus
Topped with tempura tiger prawns napped with a parmesan cream
With cream cheese and wrapped in parma ham
With oven roast squash, sage and parmesan
Served traditional with fruit fritters, bacon and tomato
With sweet chilli coulis and garlic bread
In herb batter with tartare sauce
With a pear and wild berry chutney
On a bed of champ with roast garlic jus
With capers in a garlic cream sauce
With a chive beurre blanc
Topped with tempura tiger prawns and drizzled with a parmesan cream sauced
Topped with a crab and prawn mousse and served with a red pepper coulis
With garlic butter
A selection of grilled fish and shellfish
Served on a bed of champ
Tossed in a rich tomato and herb sauce and served on a bed of spaghetti
In garlic butter
With sweet chilli coulis
Thinly sliced and served with traditional garni
In a crispy batter and drizzled with garlic butter
Panfried in a garlic, chilli and fresh herb oil
Served with fresh mint and mango coulis
Cooked in garlic and cream
With an out of the blue house salad
With a marie rose dressing
6oz fillet or 8oz sirloin steak, served with black tiger prawns and mussels in garlic
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