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Crispy battered calamari with tartar sauce, served with mashed potatoes with spring onions and spinach.

Lamb loin with herb crust, served with wild garlic potatoes and pepper coulis.

Light pea cream soup with sour cream, citrus oil, and fresh mint.

Market-fresh leaf salad with house dressing.

Beef sirloin steak with pepper cream sauce, served with butter noodles and Romanesco.

Sautéed beef fillet strips on creamy white wine risotto, served with radicchio, balsamic, and parmesan.

Pork loin steak with Pommery mustard sauce, served with duchess potatoes and green beans julienne.