al á carte menu — Main Courses

Gilthead Bream

baked gilthead bream, pesto, tomato and pine nut stuffing

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Monkfish

monkfish set on crushed new potatoes

with bacon and spring onions

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Veal Sweetbreads

sauté of calves sweetbreads, roasted asparagus

lightly creamed mushrooms 

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Lamb

rack of english lamb, olive oil and green olive mash

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Poussin

boned roasted poussin,

artichoke and balsamic caramelised onions