Supper

Starter
Mixed salad with olive oil, chilli coriander marinated prawns and French vinaigrette

Main Courses
Hong Kong style curry prawns with steamed jasmine rice and broccoli with chopped garlic and ginger sauce

Grilled beef tenderloin with Madeira wine sauce, potato mash with Italian parsley, sauteed spinach and carrots

Cheese and Dessert
Bleu d'Auvergne, Red Leicester, Taleggio with cabernet paste

Fresh seasonal fruit

Toffee cheese cake with chocolate cup and vanilla sauce

Tea and Coffee

Pralines

Light Meal
Cauliflower cream soup

Mesclun salad with roast lamb loin, asparagus, feta cheese, cherry tomato and mint yoghurt dressing

Fresh berries

Toffee cheese cake with vanilla sauce

Snacks
Shrimp wontons in noodle soup
Ice crean

Brunch

Starters
Orange or apple juice

Forest berry smoothie

Fresh seasonal fruit

Fruit yoghurt

Greek yoghurt with cherry compote and granola

Assorted cereals

Main Courses
Omelette with pan-fried port sausage, back bacon, oven roasted potatoes, marinated pepper and braised bean ragout

Dim sum with chilli sauce
Pork siu mai with crab roe, preserved vegetable crystal dumpling, shrimp dumpling, mini chicken glutinous rice wrapped in lotus leaf

Seafood congee, served with baked barbecued pork pie

Break Basket
Assorted breakfast bread
served with preserves, honey and butter

Tea and Coffee

Wines

as listed by Carfield in post #108