Al Fresco
Entree
- Anchoide with Assorted Crudite
- Roasted Red Pepper Salad with Marinated Artichokes, Prosciutto and Boccancino
- Iced Courgette Veloute with Crispy Bacon and Filo Twists
Plat Principal – Barbeque:
- BBQ Cote d Bouef
- Potato Dauphinoise and Vegetable Tian
- BBQ Sea Bass with Sauce Vierge
- Lemon Risotto and Sautéed Mangetout
- Fillet Mignon of Pork with Sage and Ginger Sauce
- Roasted New Potatoes with Herbs and Courgette Gratin
- BBQ Duck Breast
- Potato Rosti and Green Bean Parcels
Or
Or
Or
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