À La Carte Menus

All main courses served with seasonal vegetables.

Please choose one dish from each selection:

i.e. French onion soup, chicken, sticky toffee pudding.

.

Appetizers

.

Appetizers
.

Deep fried calamari with roasted garlic and spicy tomato sauce

.

Grilled asparagus with piquillo pepper, parmesan shavings and balsamic vinaigrette

.

Caesar salad with romaine lettuce, croutons, parmesan and Caesar style dressing

.

Vineripe tomato and buffalo mozzarella with Kalamati olives and basil dressing

.

Goats cheese crostini with baby greens, roasted pepper & sundried tomato vinaigrette

.

Angelhair arrabiatta with a spicy tomato sauce and parmesan cheese

.

Warm goats cheese with figs, grapes and wild honey

.

Prawn pil pil with garlic, chilli, lemon and olive oil

.

Marinated herrings with warm dill potatoes and baby greens

.

Crab salad with baby greens, asparagus and aoili

.

Antipasti plate with Parma ham, asparagus, rocket and balsamic vinaigrette

.

Chicken liver paté with toasted brioche and a fig jam

.

Roast beetroot salad with mache salad, roquefort cheese and toasted walnuts

.

Pan fried weal kidney crostini with meaux mustard brandy cream

.

Prawn cocktail with iceberg lettuce and Marie Rose sauce

.

Soups

.

Soups
.

Prawn bisque with rouille

.

Provencal white bean soup with garlic croutons

.

French onion soup with gruyere cheese

.

Butternut Squash with chive crème fraiche

.

Celeriac soup with pancetta

.

Roasted vineripe tomato soup with basil

.

Roasted redbell pepper with Goats cheese

.

Broccoli and blue cheese

.

Salads

.

Salads
.

Caesar romaine, croutons, parmesan and Caesar style dressing

.

Broccoli salad with feta, cherry vineripe tomatoes and toasted almonds

.

Tortelloni salad, artichoke roasted peppers extra virgin olive oil

.

New potato salad with spring onions with aioli

.

New potato salad with a French mustard seed dressing and crispy pancetta

.

Provencal bean salad, white beans and French beans with olive oil dressing

.

Tabouleh (bulgar wheat) with cucumber, tomato, mint and parsley

.

Tuscan salad, baby greens, grilled vegetables, cannellini beans and balsamic vinaigrette

.

Couscous with Mediterranean vegetables with fresh basil

.

Vineripe tomato and buffalo mozzarella with basil dressing and kalamati olives

.

Main Courses

.

Fish – All Pan fried

.

Black sole, meuniere style

Turbot with asparagus and beurre blanc

Brill with a light mussel broth

John dory grenoble style with butter, lemon supremes, croutons, capers and parsley

Tuna /Swordfish with mango and papaya salsa

Seared scallops with baby greens and Thai style dressing

Panfried hake with lemon chilli and slow cooked pepper, rosemary and capers

Salmon with rocket, vineripe tomato and balsamic vinaigrette

.

.

Meat

.

Magret duck with wilted radicchio, marsala butter sauce and fondant potato

.

Duck confit with baby greens, ginger and coriander dressing

.

Corn fed chicken with Mediterranean vegetables and various oils

.

Corn fed chicken with rocket, aoili and baby pineapple

.

Cajun spiced chicken with mango salsa

.

Corn fed chicken with celeriac puree, fondant potato and mushroom thyme cream

.

Dry aged sirloin with roasted peppers, fondant potato, balsamic and extra virgin olive oil

.

Beef Wellington served with roast root vegetables & port and thyme jus

.

Fillet of beef with horseradish crème fraiche

.

Sirloin a la Florentine with vine ripe tomato, red onion and rocket

.

Escalope of veal herb encrusted with capers, croutons, lemon parsley and butter

.

Escalope of veal parmigana herb encrusted with sauce vierge and Italian parsley salad

.

Rack of lamb with béarnaise sauce and fondant potato

.

Loin of lamb with couscous, lemon, harrisa and extra virgin olive oil

.

.

Pasta

.

Tortelloni au gratin with gorgonzola cream, parmesan and melted Swiss cheese

.

Tortelloni with sundried tomato and black olives, tomato, basil and chorizo

.

Lobster fettuccine with brandy, tomato, basil, cream

.

Pasta pescatore with white wine, tomato and garlic chilli

.

Linguine vongole with clams, chilli, white wine, tomato and basil

.

Fettuccine with chorizo, piquillo, garlic, chilli, tomato and parmesan

.

Penne with smoked chicken and wild mushroom asparagus cream

.

Desserts

.

Desserts

.

Chocolate tart

.

Pear and almond tart

.

Strawberry Pavlova

.

French chocolate cake

.

Apple toffee tart

.

Pecan pie

.

Cheese cake

.

Sticky toffee pudding

.

Chocolate roulade

.

Lemon tart

.

Seasonal crumble

.

Chocolate and caramel cheesecake

.

Tiramisu

.

All desserts can be picked up from my kitchen

.

Call us today!
Tel: 087 958 4580