Lettuce mix and selection of tender shoots, accompanied by crudités
Appetizers: Waldorf salad with crispy onion,
Pasta salad with dry tomato and turkey.
Soup or cream: Watercress cold soup with croutons.
Pasta or rice: Boletus and asparagus risotto.
Meat: Pork loin with green pepper.
Fish: Grilled kingklip with tomato sauce (‘a la roteña’).
Side dish: Potato and cabbage bake,
Mushrooms sautéed with beans.
Desserts: Seasonal fruit, Custard cream and apple, Mini crêpes with strawberry,
Tart assortment chosen by the Chef (2 varieties)
