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Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
Soft rainbow trout with crunchy brioche crumbs, toasted almonds, fresh French beans, and a nutty lemon-caper brown butter sauce.
Succulent pan-fried guinea fowl served with crispy potato and cabbage bubble and squeak, savory lardons, and creamy brioche bread sauce.
Crispy breaded goats' cheese served with roasted cherry tomatoes and a sweet and tangy grape chutney.