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Sample Menus Salad of fresh Asparagus and Quail Eggs in a light Tarragon Vinaigrette Pork Gingered Lime Fillets - or- Juniper roast Pork and Figs Menu Two Dill Crab cakes with Cucumber and Dill Creme Freche Saute Veal medallions with Herbs du Provence, au jus -or- Veal Chops with Lemon and Fresh Oregano Menu Three Wafer thin, smoked and cured Venison on Spring Greens Chilean Sea Bass or Tuna Steaks with Cilantro and Lime Butter -or- Salmon en croute Menu Four Wild Trout or Smoked Salmon slices with a Sorrel Cream and Lemon Fillet of Beef cooked to your desire served with a Red Wine Demi (various flavours) -or- Steak au Poivre with homemade, creamy Horseradish Menu Five Seared Scallops and King Prawns with warmed Hollandaise Rosemary and whole grain Mustard encrusted Rack of Lamb with reduced flavors -or- Chilli crusted Lamb cutlets with Cucumber Yoghurt -or- Roast spice rack of Lamb with Eggplant All content within this website © 2005 Julie Gall |
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