ALL MAIN DISHES ARE SERVED WITH FRESH SEASONAL VEGETABLES
Pan-fried turkey escalope with chestnut & thyme stuffing, roasted potatoes, cranberry relish
Or
Butterfly pork steak, dauphinoise potatoes, confit garlic and red onion jus
Or
Chef’s mushroom, leek and cashew nut mille-feuille with red pepper coulis
Or
Pan-fried beef medallions and grain mustard mash, red wine shallot sauce
Or
Herb-crusted salmon fillet with a tarragon beurre blanc, baby potatoes |