Main Courses

Roquefort Steak
A choice of either Rib eye or Sirloin Steak
cooked to your liking.
Nestled on a bed of spinach topped with a
Roquefort cream.

Sea Bass & Mussels
Pan fried local sea bass fillet topped with a basil & Freshly poached mussels Beurre blanc.

Guinea Fowl & Rhubarb
Sautéed supreme of guinea fowl, presented on a coulis of
Rhubarb & root ginger,
enhanced with a sloe gin & orange butter reduction.

Char-grilled Halibut with Smoked Salmon.
Seared on the coals until cooked
presented with a Smoked salmon & lemon butter.

Braised Lamb Shanks
Slowly braised lamb shank in Red wine & rosemary
served on a parsnip puree
drizzled in reduction of the cooking liquor.

Baked Avocado & Gruyere Cheese
The flesh of the avocado mixed with mushrooms & gruyere
cheese, moistened with white wine & cream.
Glazed under the grill
Served in it's skin & accompanied with a
green salad garnish.

All main courses are served with Seasonal Vegetables & potatoes