Cod, haddock, prawn and salmon in a creamy white wine and leek sauce, topped with mash potato and Gruyère cheese
Sautéed breaded veal escalope with watercress, lemon and veal jus.
Roasted duck breast (served pink) with gratin potato and a griottine cherry sauce
Pan roasted pork belly with gratin potato, braised Savoy cabbage, apples, thyme and calvados jus
Pan roasted haddock fillet wrapped in smoked French bacon with pea purée and tomato and chive vinaigrette
tuna, red onion, caper, mozzarella, tomato sauce
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