| Starters |
| Moules Mariniere |
| Fresh mussels steamed with white wine and black pepper |
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| Moules Provencale |
| Fresh mussels steamed with onion and garlic, with tomato |
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| King Prawns |
| With garlic, butter and fresh coriander |
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| Scallops |
| Braised with shallots, on baby spinach and saffron sauce |
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| Lobster Whole - (for two persons) |
| Steamed, served on leafy salad and Marie-Rose sauce |
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| Lobster Bisque |
| Homemade lobster soup with bread croutons |
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| Scottish Smoked Salmon |
| Thinly sliced on dressed leaves and dill sauce |
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| Fresh Crab |
| White and black crab meat, with avocado and orange |
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| Mediterranean Crevettes |
| Whole prawns served with avocado and Marie-Rose sauce |
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| Swordfish Carpaccio |
| Dressed in citrovette, with dill and sesame seeds |
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| Tomato and Mozzarella Salad |
| With olive oil, basil and black olives |
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| Main Courses |
| Plaice in Fillets |
| On a bed of spinach leaves, sprinkled with cheddar cheese and a dash of cream |
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| Plaice Whole |
| Grilled with rosemary oil, served with a fresh mixed salad |
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| Scampi Scottish jumbo Provencale |
| Braised with shallots and garlic, with tomatoes and herbs, served on a bed of rice |
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| Salmon Steak |
| Seared with lime and sesame seeds, served on french beans and mediterranean dressing |
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| Fish Stew |
| Chunks of mix fish, stewed with tomatoes, capers, black olives and freshly chopped herbs |
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| Sea Bass Fillets |
| Wrapped in foil with spinach, lemon, rosemary and wine |
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| Sea Bream Whole |
| Oven baked with rosemary and black pepper, served with lemon and coriander leaves |
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| Sea Bass Whole |
| Grilled or in salt crust |
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| Monkfish Escalopes |
| Braised with shallots and cherry tomatoes, served on a bed of baby spinach leaves |
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| Platter of Grilled Mix Fish |
| Served with lemon citrovette dressing and a small fresh mixed salad |
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| Codfish Steak |
| With fresh tomato and basil leaves, drizzled with lemon juice and white wine, served on saute greens |
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| Dover Sole |
| Oven baked with thin slices of lemon and fennel, drizzled with white wine with capers |
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| Dover Sole Whole |
| Grilled with rosemary oil, served with a fresh mixed salad |
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| Lobster Whole |
| Thermidor- with english mustard, shallots, cream or Garlic Sauce - with butter, garlic and fresh parsley |
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| Pasta Dishes |
| Spaghetti Allo Scoglio |
| Pasta with different succulent fresh seafood shells. An Italian classic |
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| Penne Del Pescatore |
| Pasta with a sauce of king prawns and monkfish, tomato sauce and basil leaves, with chilli |
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| Spaghetti Lobster |
| Pasta with half a lobster, saute with chopped tomatoes, shallots and garlic |
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| Alternatives to Fresh Fish |
| Polio Con Mozzarella |
| Chicken breast with mozzarella cheese and wine sauce - Au Gratin |
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| Grilled Medallions of Fillet Steak |
| Cooked as you like |
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| Medaglioni "Don Giovanni" |
| Medallions of fillet steaks, peppercorns, served with a cream and brandy sauce |
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| For Vegetarians |
| Mix Leafy Salad |
| With avocado and mozzarella, in lemon dressing |
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| Risotto Vegetarian |
| Rice with mixed vegetables and Parmasan cheese |
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| Penne Vegetarian |
| Saute with vegetables and butter sauce |
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