COLD STARTERS

• Marinated biltong, sun-dried tomato & three cheese salad on sweet butter lettuce served with cocktail seed rolls;
• or Crispy Potato Fritters topped with fresh rocket, herbed cream cheese mousse and smoked salmon served with a blueberry vinaigrette;
• or Tomato & mozzarella stacks with parsley & lemon granata served with a basil pesto foam;
• or Proscuitto with watermelon & feta salad;
• or Rockford mousse with strips of Blackforest ham & green fig syrup served with melba toast;
• or Shavings of smoked chicken served with salad greens, Italian plum tomatoes & cucumber ribbons with a rose petal & white wine dressing;
• or Prawn, fresh papaya & macadamia nut salad.

HOT STARTERS

• Crêpe tulip filled with crispy bacon & brown mushroom relish served with a side salad;
• or Strips of spicy chicken fillet served on roasted mango with a sweet chilli sauce;
• or Fried camembert served with Melba toast and a duet of kiwi & blueberry sauce; or Miniature lamb kebabs with a balsamic, mint & rosemary reduction;
• or Baked black mushrooms topped with mozzarella, rocket and piquant peppers;
• or Hot squid head & noodle salad with spicy tomato Calde Verde – Portuguese Soup with potato, shaven cabbage & chorizo sausage;
• or Italian Tomato & basil soup with mozzarella bites or Prawn, fresh papaya & macadamia nut salad

ANY ONE OF THE FOLLOWING

• Succulent Deboned Leg of Lamb roasted with fresh herbs and “secret seasoning” served with homemade mint and rosemary jelly;
• or Slices of Roast beef with a coarse black pepper and whole mustard crust served with a creamy paprika sauce;
• or Pickled Pork Leg slowly baked in the oven and served with fresh fennel and a sweet & sour litchi sauce

ANY ONE OF THE FOLLOWING

• Chicken Marguerite (grilled chicken in a tangy mango, chutney, rosemary and peppadew sauce);
• or Coq au Vin (chicken casserole with red wine, bacon, mushrooms & young onion);
• or Poulet Provençale (fried chicken topped with a sauce of white wine, tomato, black olives, garlic and basil);
• or Sesame Chicken (filleted chicken breast marinated in olive oil, orange juice, thyme and sesame seed);
• or Ostrich Goulash with sweet potato & fresh herbs;
• or Grilled Ostrich Kebabs with Whiskey, Honey & Dijon Mustard;
• or Smoked Pork Neck Steak with Ginger, Orange & Pineapple;
• or Marinated Pork Kebabs with roasted pepper and Turkish Apricot

ANY ONE OF THE FOLLOWING

• Thai Chicken & Vegetable Stir-fry;
• or Oven Baked Turkey with asparagus, broccoli, pecan nuts & ricotta yoghurt; or Authentic Italian lasagne with sun-dried tomato’s, olives & basil;
• or Smoked pork & spinach lasagne with roasted plum tomato’s & mozzarella;
• or Traditional Cape Malay Boboti with dried fruit chutney;
• or Baked Mushrooms with brown rice, spinach & feta cheese (vegetarian);
• or Butternut, caramelised onion, peppadew & creamy camembert lasagne (vegetarian)
• or Young potato’s roasted with olive oil, rosemary and black olives;
• or Steamed young potato’s with spiced butter or sour-cream & chives;
• or Savoury brown & wild rice with lentils;
• or Green Rice Pilaf