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Symphony of Organic Greens drizzled with Balsamic Vinaigrette,
Parmesan Flakes & Sun Dried Tomatoes
*
Wild Mushroom Risotto with Glazed Duck Fillet and Port Wine Jus
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Lemon Sorbet
*
Rack of Lamb and Pork Medallion on Asparagus Fricassee
Thyme Jus
or
Salmon Fillet with Leek Ragout and Tiger Prawns
Chive Butter Sauce
*
Araguani Chocolate Mousse, bed on Pistachio Apricot Palet
Cherry Morello sauce
or
Baked Apple Tarte
Calvados Butter
*
Fresh Brewed Coffee
Petite Four
