WARM CANAPES 
Apricot filled with Foie Gras glazed with Honey, garnished with Walnut
Salmon Tartar on Toast
Tomato, Fetta, Oregano on Fried Toast
Hungarian Pepper Sausage on Toast

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  CARVERY 
Leg of Lamb stuffed with Pimentos and Halloumi, Mint Sauce
Chateaubriand stuffed with Chicken Mousse and Pistachio Nuts, Herb Sauce
Accompanied by various bread rolls

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ORIENTAL 
Beef Satay
Prawn Satay
Chicken Satay
Soft Shell Crab with Thai Sweet & Sour Sauce

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VOL - AU - VENT BOUCHE (Hot) 
Escargots Provencale
Shitaki Mushrooms
Duck, Sweet Ginger Sauce

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  SEAFOOD 
Marinated Prawns on Crushed Ice (Cold)
Lobster Medallion with Haricot Vert in Balsamic Vinaigrette (Warm)
Salmon Paupiette filled with Cocquille St. Jacques (Hot)
Ancient Greek Symposium