Filet topped with jumbo lump crab, served with asparagus and garlic mash potato, drizzled with béarnaise sauce

Chicken breast topped with mushroom duxelle, wrapped in puff pastry, baked to a golden brown, served with mash potato and fresh vegetable medley, finished with a Bordelaise sauce

Served over a bed of Spanish style rice, pineapple and mango salsa and fresh vegetables

Homemade Bailey’s Cheesecake
Chocolate Torte Cake
Bread Pudding with whiskey caramel sauce
Scones with strawberry jam
Fresh cream and strawberries