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SEAFOOD MAIN COURSES • Salmon en Croute, Rice & Egg • Salmon en Croute, Spinach & Prawn • Smoked Salmon Tagliatelle • Baked Salmon Fillet with Dill • Salmon Terrine with Spinach • Salmon Terrine baked in Shortcrust Pastry • Baked Pancakes with Plaice and Mushrooms • Shallow fried Fillet of Plaice on a Bed of Mushrooms • Cod Bearnaise with Prawns, Eggs, Lumpfish Roe & Cress • Prawns in piquant Cream Sauce with Leeks • Roasted Seabass with Tomato Salsa POULTRY MAIN COURSES • Marinated Turkey Breast with Horseradish sauce • Chicken in piquant Tarragon Sauce with Grapes • Chicken Breast in a creamy Vermouth Sauce • Seared Chicken Supreme with Celery and Grapes • Coq au Vin • Herbed Ricotta filled Chicken Fillet • Lemon Chicken Fillet Viennese style • Roast Duck in Pastry with a Leek Sauce • Duck Breast with Blackberry & Apricot Sauce MEAT MAIN COURSES • Spicy Pork Fillet with Honey • Roast Loin of Pork with Apricots and Spices • Lamb Cutlets with Greengage Sauce • Lamb with Apricots and Cashew Nuts • Olive studded Lamb with Red Pepper Puree • Veal Steaks or Pork Noisettes with Calvados Sauce • Finnish Meatballs • Stir-fried Fillet of Beef with Broccoli • Sage, Anchovy and Garlic Beef Olives • Boef Stroganoff • Boef Bourguignon • Paupiettes de Boef • Baked Fillet of Beef • Venison or Beef, with Port, Guinness & pickled Walnuts • Boef en Daube • Paupiettes de Veau VEGETARIAN MAIN COURSES • Buckwheat Pancakes served with roasted Ratatouille • Roasted Vegetable Couscous with Tomato & Chilli Sauce • Roasted Root Vegetable Ragout • Mushroom and Cheese en Croute • Vegetable en Croute Russian style • Spinach and Ricotta en Croute • Baked peppers filled with Ricotta and Parmesan Cheese |
