Entree

• Spicy Melon Soup with Ginger, Coriander and Lime
• Grilled Scallops on Baby Spinach Leaves with Sherry Vinaigrette
• Anchoide with assorted crudité

Plat Principal – Barbeque:

• Lamb Brochettes au Provencale Served with Gratin Dauphinoise
• Marinated Jumbo Prawns with Sweet Chili Sauce
• Magret d’ Canard with Crispy Sage and Ginger

Assortment of Cheeses and Mixed Green Salad

Dessert

• Frangelico White Chocolate Mousse with Red Berries
• Espresso Ice Cream with Warm Chocolate Sauce
• Warm Fruit Tart (Fruit of the Season) Served with Vanilla Ice Cream