Ocean trout with braised leeks, broad beans and saffron broth
served on potato and chervil galette
Roasted duck breast with lime and peppercorn sauce and sweet potato
puree and wilted greens
Roasted chicken breast with panfried potatoes, mushrooms, shallots,
pancetta and parsley jus
Slow roasted lamb rack with potato gratin and nicoise vegetables
Roasted breast of chicken with ricotta and sage stuffing, warm potato
salad with semi dried tomatoes, pinenuts, olives and proscuitto
Marinated beef fillet on sweet potato couscous
Veal fillet with pancetta, black olive sauce and polenta
Poached salmon with creamy tarragon sauce and potato galette
Lamb backstrap with roasted chat potatoes, roasted tomatoes
and parsley currant and pinenut salsa
Roasted tuna with ratatouille and saffron sauce
Aged beef fillet with bearnaise sauce, roasted rosemary and garlic potatoes