Antipasti
• Pesto smeared beef tenderloin on skewers
• Batter fried prawns with aioli
• Crostini with chicken liver pate`
• Spinach, feta and cherry tomato tart
• Pizzette
• Crostini topped with bell pepper, aubergine and herbed ricotta
Soup
• Beetroot and apple soup
• Roasted pepper soup
• Chilled tomato consommé
• Soup au pistou (chicken)
Salad
• Buttered prawns with a warm potato and fresh pea salad
• Melon and parma ham
• Smoked chicken
• Mixed lettuce, figs, and mozzarella
• Pears, walnuts, lettuce, and parmesan
• Caesar Salad
• Arugula, avocado, and papaya
Main Course
• Almond crusted fillet of fish
• Fish in cartoccio
• Tagliatelle Verde with prawns and mushroom in a white wine cream sauce
• Roast lemon and thyme chicken with pickled aubergine and red pepper dressing
• Chicken chasseur
• Char grilled smoked pork spare ribs
• Orecchiette with ham, asparagus and peas in a cream sauce
• Couscous with a moroccan lamb and chicken stew
• Grilled veal chops with a cabernet sauce
• Tagliatelle with traditional ragu bolognese (beef and pork)
• Beef steak with a herbed barbeque sauce
• Ravioli of minted asparagus with potato and mascarpone
• Stracci with aubergine, cherry tomatoes and black olives
• Fusilli with button mushroom and arugula in a cream sauce
• Spinach and provolone risotto
• Wild mushroom and mascarpone risotto
• Aubergine, zucchini and mushroom lasagne
• Farfalle with char grilled cauliflower in a saffron and fennel sauce
• Penne with grilled aubergine and pine nuts
• Orecchiette with spinach, leeks and broccoli tossed with olive oil
• Spinach and ricotta ravioli
• Ratatouille with couscous
Quiche
• Bacon
• Onion, chicken and thyme
• Mushroom and spinach
• Leek sun dried tomato and goat cheese
Pizza
• Onion and black olives
• Herbed margarita
• Four cheese
• Prawn and bacon
• Chorizo
• Chicken sausage