Vittello tonnato Thinly sliced veal, topped with tuna sauce, garnished with mixed greens, black olives, capers and tomatoes |
Cream of green asparagus served with julienne of smoked salmon |
Main Course: Rack of Lamb New Zealand lamb rack basted with whole grain mustard and honey glaze, roasted to a perfect medium rare, accompanied by leek-mashed potatoes and garden vegetables |
Honey cinnamon parfait served with passion fruit sauce |
No comments:
Post a Comment