Dining Menu:

St Chèvre and King Prawn Timbale with Mixed Leaf Salad and Balsamic Dressing

(Pak Soi, Sundried Tomato and Wild Mushroom Torte with Pesto Sauce)

oOo

Fillet of Salmon braised on a bed of Asparagus and Oyster Mushrooms with
Tarragon Vermouth Sauce

(Wild Mushroom, Watercress and Mozzarella Lasagnetta)

oOo

Honey Glazed Boneless Poussin filled with Pork and
Orange Stuffing served with White Wine Jus

Panaché of Seasonal Vegetables
Château Roast Potatoes

(Asparagus, Pimento and Baby Corn Filo baskets topped with Roquefort and
a light Roast Garlic Sauce)

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Strawberry Shortcake Gateau with Chantilly Cream and Wild Strawberry Coulis

oOo

Coffee and Mints