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Marinated Salmon with Sweet Beetroot
Lime and Apple Vinegar
Served with Tambouleh Salad in Filo Cup
Raspberry Sorbet
Mixed Garden Greens with Curry Oil and Grilled Pineapple
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Pork Fillet Filled with Sun Dried Tomatoes and Spinach
Ouzo Cream Sauce with Fetta Cheese
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Red Berries with Mango Crème Brulee
Soft Madeleine Biscuit and Passion Fruit Coulis
