|
||||
| Menu A (Choose one option from each course) - | Entrée - Lobster salad with lime and chili dressing served on a bed of endive Onion and gruyere tartlet Chef’s seasonal soup |
|||
| - | Main - Crispy Pork loin with fennel seeds and baked apple Rich beef cabernet cassolet Oven-baked salmon with a dill aioli Mains served with warm gourmet potatoes and mixed leafy salads |
|||
| - | Dessert - Toasted brioche with mascarpone and berries Warm sticky date pudding |
|||
| - | Total Food Cost | $55.00 | ||
| Menu B (Choose one option from each course) - | Entrée - Pork terrine with a seasonal fruit chutney and ‘Flaveurs’ artisan bread Mussel fritters with a lime aioli |
|||
| - | Main - Lebanese lemon chicken served on farika (burghal) topped with crème fraiche Lamb cutlets on rosemary potatoes with an eggplant caponata Salmon and bean Nicoise salad Mains served with seasonal mixed greens |
|||
| - | Dessert - Seasonal fruit crumble Tiramisu |
|||
| - | Total Food Cost | $59.50 | ||
|
|