MENU SOLEIL

Amuse-bouche

Steamed lobster, eggplant puree
fruit tomato coulis, sherry vinegar

Abalone confit, escargot butter sauce

Baked sweetfish wrapped in part-filo, white wine butter sauce
watercress puree

Champagne granite

Grilled Japanese beef tenderloin, red wine sauce
seasonal vegetables

Chef's Dessert

Coffee or Tea