Appetizers

Pressed salmon, leek and potato terrine
with yoghurt and mint Panna Cotta

Ls 6.90

Pepper seared beef Carpaccio
with grated Foie Gras and truffle emulsion

Ls 7.90

Grilled king prawn
with mango salsa and chilli - coconut rice cake

Ls 9.50

Garlic baked snails in shells with toast

Ls 6.50

Puff pastry volauvent
with creamed wild mushrooms (Veg.)

Ls 4.20

Salads

Caesar salad
with bread croutons, shaved parmesan cheese and bacon lardoons

With roasted chicken fillets
Ls 6.80

With tiger prawns
Ls 8,00

Ls 5.95

Baby spinach salad
with bulgur, dried tomatoes and toasted pine nuts (Veg.)

Ls 4.00

Mozzarella cheese
with plum tomato Confit, grilled aubergine caviar and basil pesto (Veg.)

Ls 6.00

Shrimp salad
with egg mayo and cress salad on brioche bread

Ls 8.80

Soups

Goulash soup
with sour cream and toasted bread

Ls 4.20

Chicken and vegetable broth
with truffle scented chicken quenelles

Ls 3.85

Tomato and cheddar cheese soup
with garlic crouton (Veg.)

Ls 3.50

Soup of the day (ask your waiter)

Ls 3.35

Pasta & Vegetarian Dishes

Ravioli
with Ricotta cheese & spinach in tomato sauce with fresh herbs (Veg.)

Ls 5.00

Spaghetti
with slow roasted veal steak, mushrooms with green pepper sauce

Ls 5.70

Mediterranean vegetable risotto
with roasted cherry tomatoes (Veg.)

Ls 5.50

Main course fish

Fillet of haddock baked
with tomato fondue, potato scales and sabayon of grain mustard

Ls 8.00

Pan fried cod fillet
with wilted spinach, poached egg, saffron sauce and thick chicken glaze

Ls 10.50

Steamed salmon fillet
with artichoke risotto, dried cherry tomatoes, rucola and tarragon vinaigrette

Ls 8.00

Main course meat poultry

Pan fried poached chicken roulade
with potato gnocchi in truffle cream sauce and butter fried salsify

Ls 7.50

Red wine braised duck leg
with honey glazed parsnip, star anise glaze and potato galete

Ls 9.50

Main course meat

Grilled T-bone steak
with Crème de Paris butter, deep fried potatoes and grilled tomatoes

Ls 16.00

Roasted mutton rump steak
with grilled vegetables, potato gratin and rosemary jus

Ls 12.50

Pepper steak with roasted Portobello mushroom
shallot onion Confit, fondant potato and red wine sauce

Ls 14.20

Desserts

Home made ice cream plate with berry Coulis

Ls 4.75

Hot chocolate fondant
with vanilla ice cream and passion fruit sauce

Ls 4.00

Selected cheese plate
served with honey mustard and Grissini

Ls 8.00

Lemon and pine kernel iced mousse
with earl grey tea ice cream

Ls 3.85

Crème caramel
with vanilla poached fruits

Ls 3.85

Sable biscuit
with pear and Chantilly crème

Ls 3.60

Petit fours - Hand made chocolate truffles
served with Espresso coffee

Ls 4.25