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Roasted rack of New Zealand lamb in a deep brown garlic sauce made with white wine and shallots complemented by creamy garlic mashed potatoes and peas with caramelized pearl onions.

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Thick slices of smoked ham steak with a robust glaze made with whole grain Dijon mustard and pure maple syrup, served with roasted pineapple chunks and whole baby roasted potatoes seasoned with Parmesan cheese and olive oil.

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Slow-cooked veal stew made with a classic French veal stock reduction, real cream, onions and mushrooms, served over fettuccine noodles and accompanied by lightly buttered peas with caramelized pearl onions.