Moules Mariniere
Asparagus veloute with breaded brie
Chicken and wild
mushroom terrine
wrapped in Parma ham with dressed salad leaves and Morello cherry coulis
Roast rack of lamb
served with Parmentier root vegetables, Dauphinoise potato and wild mushroom
café au lait
Seared pave of
halibut
served with orange, parsley and pine nut crust on wilted spinach with baby
baked potatoes and Maltaise sauce
Supreme of chicken
served with fondant potato, fine beans and whisky cream sauce
Pan fried grey
mullet
served on a smoked paprika and chorizo risotto with Thai grass and lime
founde
Vanilla pod panna
cotta
with raspberry confit and crisp biscotti
White and dark
chocolate terrine
with orange cream sauce
Strawberry tartlet
with coconut sabayon and rhubarb syrup
Coffee and Petits fours
©2008 - Beachcombers Hotel & 3X Travel