ENTRÉE
pilchard and olive bread rolls
salted butter
COLD MEATS
picked beef rolled in black pepper corns
smoked pork layered with peppermint leaves
chicken breast slices
mustard sauce
pepadew sauce
françoise cream cheese sauce
GREEN SALAD
variety of salad leaves
basil
thyme
chives
capers
mission olives
coconut flakes
cherry tomatoes
glazed pineapple
dried banana
VEGETABLES
sweet potato & butternut bake in cumin & cream custard
marinated mushrooms (uncooked)
DESSERT
tiramisu
fruit salad
soft serve ice cream
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| My co-chef & daughter Emmy |
