STARTERS:
MELON, TOMATO, CUCUMBER, MOZZARELLA, WITH A MINT DRESSING
HOMEMADE VEGETABLE PĀTE WITH MELBA TOAST
STUFFED MUSHROOMS WITH FRESH HERBS, GARLIC BUTTER, CHEESE
COURGETTE GARLIC & BRIE SOUP
WARM GOATS CHEESE SALAD
AVOCADO &
TOMATO TOWER
MAIN COURSES:-
LENTILS BEAN & VEGETABLE GRATIN
TAGLIATELLE WITH A BLUE CHEESE & MUSHROOM SAUCE
SPICY COUSCOUS TOPPED WITH ROASTED VEGETABLES
FENNEL & HERB RISOTTO WITH PARMESAN SHAVINGS
VEGETABLE & BEAN PROVENCALE POT
STUFFED PEPPERS OR AUBERGINE BAKE
ROASTED VEGETABLES MILLE FEUILLE
ALL SERVED WITH SEASONAL VEGETABLES/RICE/NOODLES/PASTA
DESSERTS:
RASPBERRY PAVLOVA
CHOCOLATE MOUSSE
TARTE CITRON
TRIFLE
APPLE CRUMBLE
PEACHES IN SWEET WINE & A MASCAPONE CREAM
CHOCOLATE GATEAU
COFFEE WITH CHOCOLATES