• Tornedos Rossini - Beef fillet served encroute with a sauce enriched with fois gras
• Rack of lamb with rosemary jus
• Duck breast with a buttered balsamic jus
• Braised Blade of Beef
• Braised shank of lamb
• Roast loin of pork chop with a calvados jus and glazed apples
• Roast Poussin with a black pan gravy
• Chicken Breast stuffed with prawns in a cream herb sauce