| Starters |
|
| Fresh mixed garden salad | 150 |
|
| Roasted pumpkin soup | 120 |
|
| Main Courses |
|
| Fettucini with blue cheese sauce | 210 |
|
| Penne noodles with tomato sauce | 190 |
|
| Baked penne with cheese | 220 |
| Penne noodles with tomato sauce baked with mozzarella cheese. |
|
| Chicken breast | 260 |
| Pan fried in coconut cream with fried potatoes. |
|
| Mango chicken | 270 |
| Breaded chicken breast, stuffed with ripe mango, served with chutney and steamed rice. |
|
| Pork cordon bleu | 300 |
| Pork tenderloin stuffed with ham and cheese. Served with fried potatoes. |
|
| Pork tenderloin pizzaiola | 320 |
| Baked with mozzarella cheese, tomato sauce and penne noodles. |
|
| Beef tenderloin cubes surf and turf | 540 |
| with prawns fried in garlic butter and a lemon risotto. |
|
| Brazilian beef tenderloin | 560 |
| Served with a black pepper sauce and fettucine noodles. |