Lamb Tortellini with Hot Tahini, Tomato Coriander Salsa, Pine nuts
Sea-Bass Ceviche salad with Red Onion, Peppers, Mango and Coriander on a bed of Avocado, Chives and Roasted Pepper Coulis
Filo Parcels of Béchamel Zucchini and Prawns on a bed of Beetroot Sauce
Marinated Salmon in Knafe (Middle Eastern Angel-Hair) on a Bed of Roasted Leeks
Fillet Carpaccio, Fennel, Parmesan Shaves, Truffles
Roulade of Chicken with Spinach and Mushroom Mousse with Pommes Anna and Asparagus
Halibut in a Parmesan and Spinach Crust on a Bed of Cherry Tomatoes Sautéed in White Wine accompanied with Twice Baked Potatoes
Saddle of Lamb with Mint Cooked in Wine and Lemon with Cream of Aubergine, Tender Glazed Baby Legumes, and Pommes Duchesse
Filet Mignon with Red Wine Sauce, Fondant Potato, Caramelised Shallots
Tuba of Mascarpone, Almonds, Hazelnuts and Cylan served with Fresh Raspberries, Raspberry Sauce and Sorbet
Pear Helene in Herbed Red Wine, Chocolate Cream and Almond Twirl
Malabi on Strawberry Coulis with Chopped Pistachio, Angel Hair Canafe and Mango
Trio of Profiteroles, Vanilla, Chocolate, Caramel
Roses of Marinated Zuchini with Smoked Salmon and Cream Cheese
Mini Profiteroles with Tuna Mousse, Pickles and Chives
Leek and Herb Falafel on Roasted Pepper Coulis
Chicory Leaves with Tartare of Salmon
Individual Zuchini, Halloumi and Salmon Flan
Milfeulle “Escargot” with Minced Lamb and Herbed Tomato Sauce
Lamb with Ras Al Hanut Meatballs in Hot Tahini
Mini Filo Parcels with Caramelised Red Onions, Feta and Thyme
