Pink Shrimp with Tagliatelle in Benedito Sauce
Sautéed in herb butter. Served with tagliatelle in mushroom and shrimp sauce.
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Steak au Poivre
Sirloin steak in a French green peppercorn sauce, served with rustic potato gnocchi tossed in sage butter.

Beef Wellington
Filet mignon wrapped in mushroom, cured ham and puff pastry. Served with parmesan risotto and jus. (Mignon medium-rare by default.)

Duck Leg in Roti Sauce with Potato Purée
Duck leg confit, cooked low and slow, in roti sauce over herbed potato purée. Served with caramelised carrot and confit cherry tomatoes.
