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Menu 1
Seared Filet Of Salmon
With a lime, ginger and coriander butter sauce.
Steamed breast of chicken
With a Parma ham, tomatoes and a light basil cream.
Crème Caramel
With shortbread biscuit and a fresh Mango salad.
Menu 2
Red Onion and Camembert Tartlet
With a Red pepper and balsamic coulis.
Baked Salmon and wild mushroom crumble
With a Champagne and basil sauce.
Tulip of fresh fruits
with a Raspberry sorbet
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Menu 3
Sauté of forest mushrooms
With toasted foccocia bread, roast garlic and tarragon
Crispy breast of Gressingham Duck
With a Madeira and pink peppercorn cream.
Caramelised Bananas
In a toffee sauce and a vanilla ice cream.
Menu 4
Charlotte of Smoked Salmon and Tiger Prawns
With a Calypso dressing.
Roast rack of lamb
With roasted tomatoes, horseradish & parsley crust and a burgundy
wine sauce.
Baked Lemon and passion fruit tart
With a Cointreau coulis
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