Fresh garden salad with olive ,Danish feta & roasted cashew nuts .Hot baby marrow carpaccio gratinated with cheese,lemon & coriander.
Fresh Mussels in a Provencal sauce.
Chicken livers in a delicious fresh basil,vintage port cream sauce .Trio of Mediterranean dips(mango pickle,Tzatziki,Humus)served with an accompaniment of freshly baked breads.
Tender chicken breast in a sweet granadilla sauce with kiwi. Rump steak cubes in a mushroom brandy cream sauce. Butter baked hake in the classic French style & fire grilled crayfish. A platter of Oven Roasted potato , cream rice & seasonal vegetables.
Starters & mains to be served in a banquet style down the center of the table for the guests to share .This is an interactive way to dine reminiscent of a Medieval feast.