Roasted Tomato and Red Pepper Soup flavoured with Crumbly
Dolcelatte Cheese and served with Parmesan Croutons

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Lamb steak tagine slowly braised lamb Steak Cooked in A Rich spiced Apricot and Brandy Sauce
Accompanied by Candied Cous Cous

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Roasted Rosemary Barrel Potatoes tossed Carrot sticks
Eat all Peas and Kenyan Green Stick Beans

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Dessert

A Sharp Raspberry Mousse set on a Raspberry, Cassis Coulis and Garnished with Hulled Raspberries

*****

Italian Blend coffee with Petit Fours