Lunch

Monday

• Italian cornsalad with bacon, fruits and vinaigrette

  5.80

• Burrata in tomato sugo with oven baked bread

  6.90

• Slow-roasted glazed duck with port wine sauce

  12.00

• Salmon with spring potatoes and a seasonal salad

  11.00

• Basil-citrus panna cotta on strawberry mirror

  4.90

Tuesday

• Catch of the day sea scallops with brown lime butter

  9.80

• Indian cauliflower and red lentil curry with coconut

  6.60

• Beef medallions, oven baked potato and watercress salad

  14.50

• Stuffed chicken with blanched spinach

  10.90

• Chocolate lava cake with mango mascarpone

  5.10

Wednesday

• Moroccan fusion Gazpacho with toasted pumpkin seeds

  5.10

• Quinoa stuffed oven squash with garlic

  7.90

• Lamb chops with mint sauce

  16.90

• Slow cooked quail with paprika and rosemary

  15.90

• Organic fruit salad with bourbon vanilla ice cream

  6.50

Thursday

• Carrot miso soup with dried ginger chips

  5.10

• Vietnamese noodles with beef, herbs and lime dressing

  8.00

• Tuna steak with reduced soy sauce and courgetti noodles

  17.60

• Chicken drum sticks with oven baked vegetables

  8.90

• Cardamom Crème brûlée with orange filets

  5.40

Friday

• Fennel carrot salat with sesame seeds

  5.80

• Beef stew with home made bread

  7.50

• Tuna Tartar with capers, dip and home made bread

  13.60

• Grilled goat’s cheese with Jamón Serrano and honeyed figs

  9.90

• Aunt Sue’s caramel, chocolate shortbread

  3.90