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  • Main Courses

  • BEEF
    Fillet of Beef Wellington with Madeira Sauce

    Fillet of Beef Steaks with
    Red Wine sauce or a peppered cream sauce

    Fillet Beef Stroganoff


    Boned rolled Leg of Lamb - traditional or filled
    with garlic and served with flageolet bean sauce

    Lamb Tagine with prunes and apricots

    Rack of Lamb with redcurrant sauce

    Noisettes of Lamb


    Loin of Pork - traditional or filled with apricot stuffing

    Pork Chops with Coriander - Cumin Spice Rub


    Fresh Salmon fillet with champagne and cream sauce

    Fish Kebabs of: Monkfish, Swordfish and Salmon

    Three Fish Pie: Cod, Salmon and Smoked Haddock

    Scampi Provencale

    Baked Trout
    served plain or with Almonds
     with a Spanish style stuffing with a tomato and Basil sauce


    Boneless Poussin filled with Apricot Stuffing
    Served with a light Port Sauce

    Chicken Breast with Chianti and

    Chicken Chasseur

    Coq au Vin

    Chicken Breast in a mild cream curry sauce

    Chicken Tikka Masala

    Chicken Korma


    Duck Breast with Orange liqueur sauce or a
    Red Cherry sauce


    Lasagne with meat sauce


    Baked Vegetable Lasagne

    Mushroom Stroganoff

    Spinach and Ricotta Pancakes with
    a tomato and Basil sauce

    Vegetarian en Croute

    Wild Mushroom Rissoto

    Mixed Nut Roast