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
  • Or

  • BBQ Sea Bass with Sauce Vierge
  • Lemon Risotto and Sautéed Mangetout
  • Or

  • Fillet Mignon of Pork with Sage and Ginger Sauce
  • Roasted New Potatoes with Herbs and Courgette Gratin
  • Or

  • BBQ Duck Breast
  • Potato Rosti and Green Bean Parcels

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