Mozzarella cheese with salted vine tomatoes, basil olive oil and pine nuts
A salad of cos lettuce coated with Caesar dressing minus anchovies and liberally sprineled with freshly grated ressiano Parmesan cheese
A light starter of asparagus spears with hollandaise sauce
Wild salmon and capers with Guinness and black treacle brown bread
Lambs kidneys diced and panfried with shallots in a brandy and wholegrain mustard sauce
Coated in breadcrumbs and served with a mixed leaf salad and raspberry coulis
Baked flat mushrooms with white crab meat, roasted garlic and lemon
Canteloupe melon with a summer fruit sorbet and mint syrup
Fresh tomato soup sprinkled with chopped basil leaf
Coated with mustard and summer herb crust, served with a thyme and honey sauce
Fillet of pork with a fresh cherry and apple stuffing, mash potatoes and a homemade apple sauce
Served on a red of pak choi and sugar snap peas with a seville orange sauce
Chicken breast stuffed with fresh spinach and served with a fresh lemon and lime sauce
Pasta stuffed with roasted vegetables, ricotta cheese and served with three sauces
A filo parcel containing feta cheese, basil, mushrooms and spinach, served with a sundried tomato sauce
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