Warm Salad of Chicken Livers with Bacon & Croutons
Gravadlax with Spicy Mango Salsa (marinaded salmon)
Mousseline of Smoked Haddock with Tomato & a Herby Beurre Blanc Sauce.
Chicken Parmesan served with Pasta & Green Salad.
(Chicken breast pan fried with garlic, parmesan & creamy mushroom sauce)
Lamb Fondant served with seasonal vegetables & potatoes.
(Boned, rolled shoulder of lamb stuffed with garlic & herbs, slow roasted for tenderness)
Baked Pears in Red Wine & Juniper;
min. 8 persons