Appetisers -
Fish Cakes: A flakey European-style Fish Cake,
with Julienne of Sautéed Vegetables and Chili Sauce
Champignon Roma: Ragout of Mushrooms on Linguini
Ham Pâté: served in a crisp Vol au Vent shell,
topped with Pineapple Salsa

Soups and Salads -
Carrot and Coriander Soup, Capri Salad,
Melon and Prosciutto Salad

Main Courses –
Broiled Filet of Salmon with Creole Butter
Blackened Lamb Cutlets glazed with Mint Sauce
Mediterranean Vegetables with Penne Pasta
Grilled Sirloin Steak with Balsamic Tomatoes

Desserts –
Guava Crumble, Chocolate Mousse Cups,
Coconut Cream Pie