LUNCH	DINER
Mediterranean vegetable salad Chili corn bread Beef carpaccio with whasabi and olive oil Frangipani crustata	Char grilled baby peppers with parmesan risotto Fillet of Dorado with ricotta phyllo cigars and Mediterranean roasted vegetables Chocolate marquise with crème anglaise
Fresh mixed salad Roasted chic breast strips tossed in pesto embedded on an mélange of roasted carrot and beetroot on rocket Banana bread	Tomato Papperdelle Pan fried fillet of Sea Bass, on baby spinach Marello cherry soup with caramel and balsamic ice cream
Sushi with nori rolls and sashimi Vegetable spring rolls with oriental salad Moist lemon cake	Spinach and ricotta gnocchi on roasted tomato and pepper coulis Herb crusted Rack of lamb, with mushroom ravioli Peach soufflé
Marinated vegetable and green salad Rare grilled beef strips with semi sweet couscous salad Lemon meringue	Warm Goats cheese parcel on salad of fine green beans served with tomato chutney Stuffed baby squid, (spring onion, mushroom, pistachio, parsley and toasted breadcrumbs) Pan-fried and oven roasted. Lemon and white wine veloute Coconut bake with rhubarb compote
Butternut and roasted pepper tart Smoked duck breast on green herb salad Caper and Tomato flatbread Macaroons	Spring pea soup with foam of goats cheese and strips of dried pancetta Fillet of sole grilled served with a sauce vierge (capers anchovy cherry tomato) Apple tart a tatin
Rosemary and cherry tomato focaccia Avocado and langoustine on herbed salad Apple crustata	Pan fried red mullet on vegetable and citrus escabeche Veal flash grilled with tomato and rocket. Aubergine gratin Zucotto (Ricotta with fresh cherries hazelnut and bitter chocolate covered with chocolate sponge)
Tomato mozzarella and basil salad Faro with tuna capers and tomato Zucchini and ementaller tart Fruit plate	Bouillabaisse with rouille Snapper fillet poached in bouillabaisse with asparagus linguini Peaches and berries baked in cream