October 2009 / THE MENU

 

  • Appetizers
    Chicken Liver & Cranberry Parfait with melba toast
    Smoked Trout Fillet with horseradish. Cream dressing
    Egg Mayonnaise with Asparagus Spears
  • Soup Course
    Cream of Vegetable Soup
  • Main Course
    Pan-fried Escalope of pork Fillet topped with a creamy cheese sauce
    Grilled Tuna Supreme with an arrabbiata sauce.
    Mediterranean, Vegetable Wellington with a Mushroom sauce
    Prime Grilled fillet of Beef with Dianne sauce
  • Dessert
    Chefs Dessert of the Week
    Or
    Cheese & Biscuits
  • Coffee
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