CANAPES
Citrus infused Smoked salmon roses
Oyster Millionaire
Oyster Millionair with Smoked Salmon and Caper
Tomatoe Bruschetta
Seared Rare Stake tartare
Olive tapinard Brioche
Chicken Liver pate and dill Brioche
Wallnut pear and African chuckney with persian fetta Bruschetta
Caramelised onion Sundried tomatoe with Mascarpone tapenyard
Stuffed rosemary and thyeme seared Lamb wraped in panchetta
Baked potatoe with Sour cream chives And salmon Cavier
Double crumbed Camembert with chilli dipping Sauce
ENTREE
Flamed seared prawns with roast pumpkin and cashew salad
Seared scollops with Balsamic vinigarett with rocket cherry tomatoe and cashew salad
Greek Salad
Ceasar Salad
Soup of The day
Oyster Platter
MAINS COURSE
Braised Cod ALA Flamande
Bitoke with Saute potatoes and Mushrooms
Blanquette of Veal
Cheviche of Grouper
Beef a Landalouse
Chicken Stir fry with Asian Salad
Braised Beef ALA Gardiane
Roasted poach Chicken with Pumpkin Gratin
Tied Veal Tenderlion with saute Potatoes steam vegtables with red wine jus
Royal Chicken puree with Honey steamed Vegtables with Holindaise sauce
John Dory steakes in Whyskey veloute Seasional Vegtables
Braised stuffed Breast of Veal with Port Reduction
DESSERTS
Mixed Fruit Panacotta Sunday with Chantilly Cream
Cream Brulee
Chocolate Tart
Selection of Cheeses Lavouch and Fig Paste
Fruit Tart
Sticky Date Pudding
Double Japanese crumbed Bannanas
Buttered Apples
Caramel Cream with Honey
Fruit Salad with Ice cream
Chocolate and Strawberry Mouse
Crown of Peaches with Chantilly Cream
