DINNER

Hors d'oeuvre

CRAB MOUSSE TIMBALE
With smoked salmon and a mixed salad
with sun blush tomatoes

or

GRILLED MEDITERRANEAN VEGETABLES
Served with fresh garden greens

Salad

SEASONAL SALAD
A fresh selection of salad greens and
garnishes served with a creamy Verdi dressing
or a red pepper vinaigrette

ENTREES

BEEF FILLET
Covered in rosemary and red wine sauce,
served with courgettes, roasted sweet potato
and julienne leeks

or

CHICKEN SUPREME
Grilled with lemon and garlic, topped with a thyme
jus and accompanied by saffron rice, turned
carrots and sliced courgettes

or

SEARED ESCOBAR
Topped with a Vierge sauce, served with basmati and
wild rice, baby bok choy and Roma tomatoes

or

TRIANGLE ARTICHOKE PASTA
Covered in a Mornay sauce, garnished with
rocket lettuce and shaved Parmesan cheese

CHEESE AND DESSERT

LIME ZING
Served with a raspberry coulis

Vanilla Ice Cream

CHEESE BOARD
A selection of cheese and biscuits, grapes,
walnuts and ready-to-eat figs

COFFEE, DECAFFEINATED COFFEE OR TEA
Presented with chocolate pralines


BREAKFAST

Various fruit juices, teas and
freshly brewed coffee

A plate of delicately sliced fresh fruit

A choice of natural or fruit flavored yoghurt
served with a variety of breakfast cereals and milk

FULL BREAKFAST
Any combination of the following:

BOILED EGGS
Cooked to order

EGG AND CHEESE ROLL

KASSLER STEAK

BUTTON MUSHROOMS

GRILLED TOMATO

or

COLD PLATE

Featuring salami and smoked turkey slices,
Emmenthal and Cheddar cheese

A BREAD BASKET
Filed with an assortment of breads and
pastries, served with butter and prserves

COFFEE, DECAFFEINATED COFFEE OR TEA