Categories: MAIN COURSES

CHICKEN PICCATA

Pan-seared chicken escalope in a lemon, caper and butter sauce, finished with flat-leaf parsley.

Eight-hour braised short rib in a thyme and tomato jus with glazed root vegetables.

Fillet of salmon grilled to a rosy centre, served with dill beurre blanc and lemon confit.

Charcoal-grilled marinated chicken skewers with garlic toum, grilled vegetables and pickles.

French-trimmed lamb chops in a rosemary and garlic crust, served with rosemary jus.

Sautéed shrimp with tomato, garlic, olive oil and herbs, finished with a squeeze of lemon.