Entree

• Roasted Red Pepper Salad with Buffalo Mozzarella & Herb Dressing
• San Daniele Prosciutto with Melon and Rucola Salad
• Cannellini Bean Soup with Pancetta and Crispy Shallots

Plat Principal

• Fresh Cavatelli Pasta with Broccoli and Sautéed Garlic Prawns
• Roasted Lamb with Herbs de Provence Served with Roasted Vegetables and Potatoes
• Beef Daube served with Whipped Potatoes and Broccoli

Dessert

• Lemon Cream with Mixed Berries and Meringue
• Chocolate Almond Truffle Tart with Mascarpone Cream
• Red Berry Parfait