STARTERS
Antipasti
Herb Stuffed Mushrooms, Marinated Olives, Baked Beetroot with Balsamic Vinegar and Garlic, Chargrilled Peppers and Zucchini, Roast Asparagus with Parmesan, Roast Vine Tomatoes, Salami and Bresola with Rosemary Foccacia Thai Platter Sesame Soy Beef Skewers, Spicy Chicken Satay Sticks, Tangy Prawn Skewers, Thai Fishcakes with a Sweet Chilli Sauce
Mezze Hummus, Baba Ghannouj and Chargrilled Vegetables with Flat Breads. Falafels with Tzatziki, Feta Cheese Salad, Dolmades
|
|
|
MAIN COURSE Sea Bass with Crushed New Potatoes, White Wine, Olives, Herbs and Anchovies Thai Salmon served with Noodles, Stir fried Bok Choy with Ginger, Oyster and Soy Sauce. North African Lamb with Chilli, Ginger and Chick Peas served with Cous Cous, Apricots, Almonds and Saffron
PUDDINGS Baked Peaches with Amaretto and Crème Fraiche St Emillion au Chocolat Little Lemon Pots with Blueberry Compote Passion Fruit and Mango Pavlova Exotic Fruit Platter Pannacotta with Raspberries
|
|