Starters
Char-grilled asparagus, poached quail eggs and sun dried tomato dressing.
Lobster and king scallop salad with orange segment and citrus dressing.
Drum of avocado, fresh salmon and crab with candied tomatoes.
Mains
Roasted fillet of Cod with straw potatoes and ragout of vegetable.
Roasted five spice duck with Rosti potatoes and braised vegetables.
Supreme of Guinea fowl stuffed with Cep mushroom and a light jus, Boulanger potato and wilted greens.
Desserts
Lavender crème Brulée.
Italian cheese cake with Citric coulis and soft summer berries.
Sticky toffee pudding with candied ginger and fresh vanilla ice cream
Posted on
Tuesday, November 18, 2008
by Sam Maris