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cuisine |
STARTERS
- Cheese and cold cuts board. Creole pasties.
- Beet soup / Bruschettas.
- Duck confit.
- Argentinean Snack board. Chipacitos (tapioca bread).
- Carrot and ginger soup / Capresse salad.
MAIN COURSE
- Sirloin steak + green purée + mustard sauce.
- Pappardelle pasta + soft grilled tomato sauce.
- Chicken drumstick + whole wheat rice + reduction of aceto balsamic vinegar, soy sauce and honey.
- Penne rigate pasta + Pesto, peas and bacon.
- Grilled: Lamb, tamales, peppers. Rustic potato and curry salad. Honey and mint sauce and apple chutney. Tatin Tarte with Americana ice-cream.
- Stuffed chicken breast + sautéed vegetables + avocado cream.
DESSERTS
- Coconut flan.
- Banana Ice-cream.
- Crepe with caramel or orange.
- Vanilla Ice-cream. |
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2007 David Denies - All Right Reserved |
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