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Tender pork ribs simmered in a honey-soy marinade, grilled until sticky, and served with crispy polenta-crusted potato wedges.
Jointed guinea fowl roasted and served with a rich sauce of porcini mushrooms, lardons, shallots, sherry, and crème fraîche.
Breaded chicken breasts served with roasted garlic potato mash, a rich sherry cream sauce, and sautéed baby spinach.
Succulent veal medallions served with a rich sherry cream sauce, sautéed wild mushrooms, tender asparagus tips, and wilted greens.