STARTERS

# Cold minestrone soup served with Soba noodles and Dutch shrimps   11,50

# Spring roll of goat cheese served with a compote of mustard pear, and a salad   11,00    

# Home smoked salmon served with toast, Avruga caviar and crème fraiche    14,00

# Bisque made from fresh Canadian lobster  12,50

# Grilled scallops served with pea puree, balsamico syrup and a beurre blanc    14,00

# Pan fried black pudding ( from Holland) served with Caramelised apple and pan fried foie gras    14,00

# Sashimi of Yellow Finn tuna served with Soya mayonnaise, wakame and ginger  14,00    

# Terrine of duck liver served with caramelised macadamia nuts, toast of brioche and home made apple syrup   14,00

# Salad Riche; salad with; lobster, bacon, parmesan cheese, foie gras and  a dressing of shallots    17,50

MAIN COURSES FISH

# Grilled fillet of Turbot served with a beurre blanc, samphire and butter potatoes    25,00

# Grilled Giant Tiger Prawn served with barley risotto and stir fried spinach    26,50

# Asian style Yellow Finn Tuna steak sprinkled with sesame seeds served with basmati rice, vegetables and a vinegrette    23,50

# Grilled fillet of Sea bass served with spinach, confit of  tomato, butter potatoes and a saffron sauce     24,00

MAIN COURSES MEAT

# Grilled Black Angus fillet steak served with French beans, home made chips and a béarnaise sauce      26,50

# Steak of Berkshire pork served with leek, mustard mouseline, Jelly of grapes Touriga National and a sauce of  Quinta Nova Ruby Reserve       24,50

# Grilled rack of lamb served with confit of tomato, a pea puree and oven roasted potatoes and his own gravy  24,50

# Pan fried free ranged entrecote of veal served with green  Asparagus, potato salad and a sauce of red wine    25,00

# Sautéed boneless Quail fillet with mushrooms served with a puree of rocket and potato and a sauce of morilles   23,50