| Starters |
• Fresh Home Made Minestrone Soup.
• Or Cream of Tomato Soup.
• Scottish Fine Oak-Smoked Salmon, Lemon and Rocket.
• Royal Greenland Prawns Blended in a Seafood Sauce with Tropical Fruits.
• Baked Goat’s Cheese and Spinach Tartlet with a Tomato and Pesto Coulis.
• Melon Parisienne, Exotic Fruits and Malibu.
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| Main Courses |
• Grilled Scotch Sirloin Steak, Garlic, Bay Leaf and Wine Sauce.
• Roast Half a Boneless Duck with a Orange, Passion Fruit and Grand Marnier Sauce.
• Sauté Breast of Chicken, Mushroom, Fine Herbs, Wine and Cream Sauce.
• Or Spicy Piri-Piri and Coriander Sauce.
• Roast Best End of Lamb Valentine, Shallots and Port Wine Sauce.
• Pan Fried Fillets of Seabass, Spring Onion, Herbs, Ginger and Lemon.
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served with Selection of Fresh Vegetables and Potatoes.
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| Desserts |
• Belgian Chocolate Mousse Gateau.
• Cheesecake with a Choice of Various Fruits.
• Passion Fruit Crème Brulee.
• Baked Lemon Tart and Ice Cream.
• Portuguese Molotofe Pudding (Caramel Soufflé), Roasted Almonds.
• Selection of Cheese, Biscuits and Grapes.
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Choice of Coffee’s and Chocolate Mints.
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