dine main courses continued
15
Bisque is a thick, creamy, highly-seasoned soup of French
origin, classically of puréed crustaceans. It can be made
from lobster, crab, shrimp or crayfish. Also, creamy soups
made from vegetables instead of seafood are sometimes
called bisques.
16
The Ostrich, (Struthio camelus), is the world’s largest bird living
today. A satisfying alternative for red-meat lovers - the colour,
flavor and texture of Ostrich meat is similar to Beef with
two-thirds less fat!
17
The Meyer lemon (Citrus meyeri) is a citrus fruit, native to
China, thought to be a cross between a true lemon and a
mandarin orange or sweet orange.
Roasted Fillet of Wild Salmon
Saffron potato mash, fennel & crab bisque
15
Seared Peppered Ostrich
16
Juniper dauphinoise, red wine jus
Meyer Lemon
17
Free Range Chicken
Crab & elderflower risotto
Fillet of Lamb ‘Niçoise’
18
‘Niçoise Style’ with queen olives, ripped basil,
sunblushed Pomodorino tomatoes, flowering baby courgettes,
saffron potatoes
Classical Roasted ‘Fleur de Sel’
19
Corn Fed Chicken
On sage & apricot stuffing, an individual pan of baby
vegetables, chateau roast potatoes, thyme gravy
Tournedos Rossini
Truffled duck confit, parsley & shallot bread stick, Madeira sauce
Rib Eye Steak ‘Surf and Turf’
Tender rib eye steak
,
brochette of king scallop,
crevette & monkfish in pancetta,
creamy dauphinoise potatoes or French fries,
roasted tomato tartar sauce
