Starters

Crepe, stuffed with Spinach, topped with Mushrooms in Cream Sause, gratinated with fresh Parmesan Cheese

Fried Black Tiger Prawns (without shell), in Garlic Butter and fresh Herbs

Carpaccio, thin Slices of raw Fillet of Beef, marinated with fine Truffle Oil and Balsamico, fresh Parmesan Cheese and Salad Bouquet

Salad from Fillets of Herring and Oranges with fine Sweet & Sour Onion Dill Dressing


Mainscourses

Tournedos of Fillet of Beef alla Pizzaiola, with Sauce made from Tomatoes, Garlic, Olives, Caper, fresh Basil and Mozzarella Cheese with Potato Gnocci

Fried Fillet of Salmon on Mediterranean Vegetable Ragout served with buttered Potatoes

Black Tiger Prawns, fried in Garlic Butter, fresh Herbs and Tomatoes, served with Basmati Rice

Fresh Lamb Rack from New Zealand, gratinated with Dijon-Mustard and Herbs, served with Vegetables and Potatoes

Chops of New Zealand Lamb, on a bed of Aubergines, Courgettes, Tomatoes, Garlic and Herbs, served with Potatoes


Pasta Specialities

Penne Pasta with Strips of Leek, Tomatoes, Mozzarella Cheese in Basil Cream Sauce

Fine Fettucine with fried Monkfish, Scallops, Spring Onions and Cherry Tomatoes in light Saffron Cream Sauce

Penne "Primavera" fried Black Tiger Garnelen, Cubes of fresh Peppers and Avocado, Cherry Tomatoes in well season Herb Oil

Thin Fettucine with Cubes of Salmon and Strips of smoked Salmon, Spring Onions and dried Tomatoes in light Lemon Cream Sauce

Penne Noodles with Tuna Fish, red Onions, Olives, Tomatoes and crushed Pepper in fine Olive Oil

Fettucine with roasted Chicken Breast, red Onions, fresh Peppers, Carrots and Pineapple in sweet Chilli Sauce