February 2009 / THE MENU

 

  • Appetizers
    Smoked Salmon & Prawn “Marie Rose”
    Brandied Chicken Terrine served with a Fruity Port sauce.
    Egg Mayonnaise with Asparagus Spears
  • Soup Course
    Minestrone Soup
  • Main Course
    Pan-fried Swordfish supreme, topped with Prawns in a light garlic butter sauce
    Braised Rack of Lamb with a Creamy Pimiento Sauce.
    Mediterranean, Vegetable Wellington with a Tomato and Basil sauce
    Prime Grilled fillet of Beef with Chasseur sauce
  • Dessert
    Chefs Dessert of the Week
    Or
    Cheese & Biscuits
  • Coffee
Designed by Silicon Oast