| 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 |
source
http://www.gibraltar.gi/bunters/specials.html
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its home pages...
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displayed serve the main purpose of being the best menu study guide available.
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restaurant listed here, please visit their home pages.
01/07/2009 11:25:34 AM
