Fish:

Red mullet & monkfish with spinach soufflé and saffron sauce
Fresh water trout in a sabayon of cider
Salmon, monkfish & scallop kebab with a lemon hollandaise sauce
Seabass filet with fennel and cumin sauce
Red snappers with coconut milk
Sea scallops and king prawns with vegetable julienne and saffron
Croustade of salmon & pig trotters in Vouvray wine
Scallop & Foie Gras in their shelves
Filet of Sole Dieppoise

Meat:

Red Lincolnshire beef filet Rossini
Pork tenderloin stuffed with Tallegio cheese and sunblush tomatoes
Roasted marinated quail breast stuffed with fresh sage, whisky sauce
Mediallion of veal filet with langoustine roties, seaffod and vanilla sauce
Whole boneless quail stuffed with sherries, rich red wine sauce
Roasted honey duck magret with oranges
Lamb cutlet in Port wine glaze
Roasted guinea fowl in old grain mustard
Poached breast of pheasant with Madera sauce
Venison & poached pear in Burgundy wine sauce
Roasted rack of Lincolnshire lamb with herb crust 

Vegetarian:

Wholemeal pancake with spinach and hot spice tomato sauce
Flat mushrooms with Mediterranean vegetables and parmesan shaving
Mille feuiles of peppers and mushrooms with an aubergine coulis