Rump of lamb. Pan roasted with red wine and rosemary. Served with roast potatoes
Beef steak grilled with oil, black pepper and butter with peppercorn sauce or red wine sauce.
Chicken breast, with tomato, mushroom, olives & pepper sauce served with rosemary potatoes.
Chicken breast, with mushroom and peeled king prawns infuse with brandy, finished with tarragon and cream. Served on crush potatoes and spinach.
Pan-fried escalpe of pork topped with cured Italian ham and sage, finished with butter & white wine. Served with rocket and parmesan salad
Strips of English beef dusted with paprika, sautéed with onions, mushroom, gherkins and peppers, finish with brandy & cream. Served withsaffron risotto