22 MARCH - 26 APRIL
 
 
FALAFEL
with green salad and yoghurt - tahini sauce
 

WILD GARLIC SOUP
with cream cheese on toast
 

GNOCCHI
with spinach and gorgonzola
 

TROUT FILLET
with tabbouleh and lemon lime sauce
 

RABBIT LEG
with creamed leek and broccoli cauliflower gallette

 

LAMB SHANK
with gremolata and saffron risotto
 

COCONUT RICE PUDDING
with caramelized pineapples and mango sauce