The Main Courses

Pan Fried Tail of Monkfish

Young Spinach, Celeriac in Curry and Shrimp

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Filet of Turbot with Samphire

Cabus Cabbage and Iberian Ham, Lobster Bisque

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Roasted Breast of Guinea Fowl

Ratte Potatoes, Oyster Mushrooms and Gravy

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Sautéed Veal Flank and Sweetbreads

Anchovy Pissalat, Seasonal Vegetables