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SAMPLE MENU |
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Panninis |
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Emmenthal & Roasted Onion |
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Feta Cheese with Olive and Sundried Tomato |
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Grilled Bacon, Chicken and Homemade Chutney |
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Smoke Salmon with Dill Sour Cream |
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Danish Blue Cheese and Tomato |
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Steak and Melted Cheese |
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All served with Fries and
Salad |
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Wraps |
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Olive, Sundried Tomato, Avocado and Feta |
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Smoked Salmon, Tomato & Cucumber |
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Serrano Ham, Tomato and Olive |
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Greek Antipasto Wrap |
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Mexican Chicken |
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Shredded Antipasto Meat |
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All served
with Fries and Salad |
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Starters |
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| Lobster
Thermidor Salad |
| Tomato,
Basil and Mozzarella Salad |
| Trio of
Salmon Salad |
| Tiger
Prawns tossed in a Spiced Creamy Sauce |
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With Peppers and Feta Penne
Pasta |
| Oriental
Saute Duck with Baby Corn and Mangetout |
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Mains |
| Neck of
Lamb Fillet wrapped in Black Forest Ham on a Cherry and
Brandy Jus |
| Chicken
Breast cooked in an Indonesian Satay Sauce with Saute
Vegetables in Soy |
| Medallions
of Venison, Pigeon Breast and a Slice of Bison Steak
with Peppered Chip Potatoes and a Green Pepper Sauce |
| 9 ozs Beef
Fillet Steak |
| 8 ozs
Sirloin Steak |
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Mixed
Seafood Mousselline and Monkfish wrapped in Black
Halibut and Bacon on a Garlic Sauce |
| Duck Breast
on a Bed of Baby Spinach with a Cointreau Jus |
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Desserts |
| Rustic
Apple and Nectarine Tart |
| Lemon
Brulee |
| Tiramisu |
| Fruit of
the Orchard Crumble |
| Strawberry
and Cherry Pavlova |
| Sticky
Toffee Pudding |
| Banana and
Rum Toffee Waffles |
| Bread and
Butter Pudding |
