ENTREE

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*Apple & Vanilla Cured Salmon w/ Snow Pea & Avocado Salad

*Beef Carpaccio with Rocket, Parmesan & Aioli

*Juicy Garlic King Prawns with Sweet Brandy Cream Sauce on
Steamed Jasmine Rice

*Satay Chicken Cutlet with Spiced Peanut Sauce on Wok tossed Asian Greens

*Twice Baked Gruyere Cheese Souffles w/ Glazed Seasonal Vegetables (V)

*Marinated Lamb Backstrap w/ Apricot and Pistachio Cous Cous topped w/ a Lemon Zest Yogurt