Roasted Spatchcock with spicy potatoes, served with an orange & watercress salad.

Gratin of cod with prawns & gruyere cheese served on buttered savoy, with a white wine & basil cream sauce.

Panseared barbary duck breast, cooked pink and sliced onto a bed of cabbage and wild mushroom stir-fry, served with a five spice balsamic cream.

Chilli lamb kebab served on lemon cous cous & accompanied with a cucumber raita.

Rack of Irish lamb, Marinated lamb loin, pan roasted, served with a ginger tomato sauce, on warm lentil & rice pilaff, garnished with a lemon wedge.

Panroasted supreme of chicken served with a lemon & basil risotto & a port & balsamic syrup.

Roasted fillet of Monkfish served on a creamy leek & bacon mash, drizzled with a red wine sauce, garnished with slat leaf parsley.

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