| 
To Start
Chefs Antipasto
Marinated roast peppers aubergines Parma ham fresh mozzarella crispy leaves dressed with olive oil
Seasonal Melon with cured Parma Ham
Pear Salad
Pear served with flakes of parmesan cheese, walnuts and lemon dressing
Moules Mariner
Local steamed moules with onions, white wine and cream
Avocado Crab and Prawn Cocktail
Local hand picked crab prawns and avocado with crispy leaves
In the Middle
Lemon Sorbet
0r
Chicken and Tortellini Consume
Main Course
Surf & Turf
Fillet steak with king prawns marinated with bay leaves, garlic & rock salt than charcoal grilled with red wine jus
Sea Bass ala Rozel
Fillet of sea bass with king prawns and gambas in garlic & white wine sauce
Navigator's Lobster Platter
Locally caught lobster, smoked salmon, crab, French prawns gambas and oysters
Traditional Roast Turkey
Crispy Duck
Half crispy duck ala orange
Risotto Popeye
Avocado baby spinach nutmeg garlic vodka and cream
To Finish
Dessert of the Day
followed by
Coffee And Minced Pie
|
