Gibraltar menu

Three bird roast Goose stuffed with a chicken, stuffed with a pheasant, and the whole thing layered up with spiced pork and orange, served with a grand marnier sauce	£ 16.50
Roast loin of Scottish venison in a port wine and cranberry sauce	£ 15.50
Roasted English suckling pig with a brandy and apricot sauce	£ 15.50
Medallions of monkfish in a lobster cream sauce	£ 15.50
Melange of seafood King prawns and queen scallops in a cream and white wine sauce garnished with baby clams	£ 15.50
Roast loin of English lamb with an apricot and walnut sauce	£ 14.50
Brochette of salmon with king prawns and scallops	£ 16.50
Supreme of pheasant with an apricot sauce	£ 14.50
Steak tartare	£ 14.50

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