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