Meat based-dishes

Question 1

Beef Rossini?

Answer 1

Beef tenderloin, foie grass, truffle toasted bread, beef juice, & potato terrine.
* Chateau Talbot from the appellation of Saint Julian.
Cab Sauvignon, Merlot, Petit Verdot.

Question 2

Duck?

Answer 2

Duck breast, spinach, parmesan cream & orange sauce.
*Ezousa Maratheftiko, the wine is aged for 12 months in French oak barrels

Question 3

Lamb?

Answer 3

Rack of Lamb, marinated in white wine and rosemary, served with grill veg, baby potatoes & mint sauce on the side.
*Purple Angel - Montes
92% Carmenere
8% Petit Verdot, high tannins but ripe and smooth to compliment the lamb, refreshing acid to clean the palet, and vegetal character to mirror the mint sauce of the dish.

Question 4

Venison?

Answer 4

Venison surved with beetroot, mushrooms & gramberry sauce.
*Aloxe-Corton “Domaine Laouis Latour, Pinot Noir. aged between 10 to 12 months in oak 15% of which new.

Question 5

Veal?

Answer 5

Veal Scallopini served with lemon cream sauce and sauteed mushrooms.
*Chateau Leveche Pomerol, Francois Janoueix.

Question 6

Lamb Bocconcini?

Answer 6

Tender Lamb loin, served with smoked aubergine puree, parmesan cream and fresh coriander.
*Epos Kyperounda winery, blend of 50% Cabernet Sau & 50 Shiraz. The wine is aged in Frnech oak barrels of 225 & 300 liters for 12 months, and for further 12 months large 600 liters barrels.

Question 7

Chicken?

Answer 7

Chicken Teriyaki, served with green and red peppers, spring onions, broccoli and sesame seeds.

*Pinot Noir, with its red and black fruit aromas and earthy undertones, compliments the sweet-savory of the teryaki, moderate ripe tannins to not overpower and allow the chicken to shine