April 2009 / THE MENU

 

  • Appetizers
    Smoked Trout Fillet with Horseradish Cream
    Chargrilled Vegetable & Mozzarella Timbale on Roquette
    Egg Mayonnaise with Asparagus Spears
  • Soup Course
    Cream of Tomato Soup
  • Main Course
    Prime grilled Fillet of Beef with a creamy pepper sauce.
    Baked Trout “Cleopatra” filled with prawns & garlic butter.
    Chicken Supreme, oven cooked with a white Wine, Mushrooms, Tarragon & Cream Sauce
    Roasted Vegetable Torte with Arrabbiata Sauce
  • Dessert
    Chefs Dessert of the Week
    Or
    Cheese & Biscuits
  • Coffee
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