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Roasted duck breast (served pink) with gratin potato and a griottine cherry sauce

Cod, haddock, prawn and salmon in a creamy white wine and leek sauce, topped with mash potato and Gruyère cheese

Sautéed breaded veal escalope with watercress, lemon and veal jus.

Pan roasted pork belly with gratin potato, braised Savoy cabbage, apples, thyme and calvados jus

Pan roasted haddock fillet wrapped in smoked French bacon with pea purée and tomato and chive vinaigrette

tuna, red onion, caper, mozzarella, tomato sauce