(Closed on Tuesday and Wednesday)

“Amuse Bouche”

Duck Liver Mousse
Green Peppercorns, Mixed Salad and Rye Bread Crisps
Balsamic Reduction

 

Roasted Red Bell Pepper and Tomato Soup
Basil and Olive Oil

 

Grilled Australian Meltique Beef Rump
Grilled Vegetables, Butter Poached Potatoes and Sautéed Green Asparagus
Hollandaise Sauce

or

Pan-Fried Salmon Steak
Cauliflower Mousse, Saffron Couscous and Buttered Vegetables
Curry Cream Sauce

 

White Chocolate and Coffee Mousse
served with Meringues and Vanilla Sauce

 

Selection of Quality Tea or Freshly Brewed Coffee
Accompanied by Homemade Cookies