Main Courses

Crab Florentine – white crab meat on a bed of spinach with a cheese sauce & grilled

Grilled scallops on salad leaves with a fresh herb dressing

Grilled goats cheeseon salad with walnut

Loin of venisn with beetrootand caraway seed red wine sauce and glazed pear

Roast Monkfish with an exotic mushroom and saffron risoto and white wine sauce

John Dory roasted on the bone served on samphire with basil pesto or white wine and saffron sauce

Grilled fillet steak with bearnaise sauce

Grilled Dover sole with chive butter