June 2009 / THE MENU

 

  • Appetizers
    Prawn Cocktail “Marie Rose” with buttered brown bread
    Ardennes Pate with fruits of the forest & melba toast
    Egg Mayonnaise with Asparagus Spears
  • Soup Course
    Country Vegetable Soup
  • Main Course
    Prime Grilled fillet of Beef with Diane sauce
    Pan fried Halibut steak with a lemon cream sauce.
    Braised Venison steak served on sweet red cabbage with game sauce
    Vegetable Layer pie with a Bechamel sauce
  • Dessert
    Chefs Dessert of the Week
    Or
    Cheese & Biscuits
  • Coffee

    Main Courses served with fresh vegetables and potatoes
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