• ‘Oscar’ – medallions of veal with lime-bay crabmeat and asparagus topped with sauce béarnaise

  • DeLuxe signature veal T-bone with sage compound butter

  • Grilled veal fillet with Dijon and capers

  • Pan fried calves liver with crispy sage

  • Roast veal noisettes with sweet potato, pancetta and sage jus

  • Veal chops with dijon and tarragon sauce on bubble and squeak cakes

  • Veal escalope diane

    Veal escalope pan fried with a shallot, mushroom and brandy cream

  • Veal fillet zurichoise

    Fillet of organic farm veal with a velvety mushroom cream sauce

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Looking for something in particular that was not on our menu? Contact us and our chefs can create it for you.