December 2014

APPETISER

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Steamed Chayote and Pomelo with Orange Hollandaise

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Salmon Tartare with Parmesan Crisp on Apple, Celery and Walnut Salad

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Sauteed Scallop on Rocket Leaves drizzled with Balsamic Soya Vinaigrette

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Pickled Beetroot and Guava flavoured with Star Anise and Malt Vinegar

SOUP

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Chicken Consomme with Quail Egg

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Lobster Bisque flavoured with Pernod and Cream

MAIN COURSE

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Turkey Breast with Soya and Star Anise Glaze on Quinoa

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Orriechette with Zucchini Cream and Tempura Zucchini

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Venison Goulash with Carrot, Celery and White Radish per fumed with Thyme and Bay Leaf

DESSERT

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Ginger Bread Cinnamon Ice-Cream

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Carrot Cake with a Mascarpone and Cream Cheese Frosting

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Chocolate Cream pot with Orange Zest and crumbled Finger Biscuits

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Red Wine and Blackcurrant Jelly on Currant Puree

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Apple and Raisin Tartlette with Apricot Glaze and a Hint of Cinnamon