Main Courses continued

Prime Ostrich Steak Pan-Fried in Butter and
served in a Juniper Berry and Sloe Gin Sauce
 
Roast Whole Rump of English Lamb served
with a Rosemary Jus and Champ Potato
 
Fillet of Seabass Stuffed with a Light Mousse
and served on a Fennel Butter Sauce
 
Fillets of Salmon layered with Crisp Roesti
Potatoes and King Prawns served with an
Orange Butter Sauce
 
Baked Fillet of Cod Topped with a Stilton and
Herb Crust and served on a Pool of Tomato
and Coriander Sauce
Main Courses