Main Chapter

Pan – grilled fillet of beef & braised beef shin

served with spinach & garlic puree, pomme galette, wild mushrooms finished with a truffle jus

Seared cape salmon

with served on a bed of wok tossed vegetables & egg noodles accompanied by a red curry & banana sauce

Butter basted lamb strap

served with a vanilla & parsnip puree, dwarfed vegetables & confit lamb shank enhhanced smoked garlic & rosemary jus

Pancetta wrapped chicken supreme

stuffed with spinach & ricotta served with gnocchi, young asparagus, slow roasted cherry tomatoes & sage veloute

Spicy moroccan grilled vegetable terrine

with jewelled couscous, fresh coriander salad & tzatziki dressing served with home baked flat bread