STARTER
 

Chicken livers peri-peri, our house recipe, oven roasted with a dash of fresh cream and spring onion.
 

OR
 

Calamari tubes, grilled and dusted in rosemary salt topped with a herb-ed lemon butter sauce.
 

OR
 

Brie cheese with basil leaves, wrapped in phyllo pastry and finished with a berry jus.

MAIN
 

200g Matured rump steak, topped with a red wine and mushroom or creamy pepper sauce.
 

OR
 

Chicken breasts with spinach and Danish feta, encased in phyllo pastry and bound with a mixed berry reduction.
 

OR
 

Pasta Carbonara with bacon,egg and Pecorino cheese.Done Puttanesca in house style.

DESSERT
 

Marinated strawberries and a fresh vanilla cream finished with amaretti biscuits.
 

OR
 

Deep fried ice-cream finished with a Lindt chocolate sauce.