Floyd's Prawn Cocktail
Succulent prawns with crisp lettuce and Marie Rose sauce

Traditional French Onion Soup au Gratin
This classic soup is made with rich beef stock, onions and red wine and has been the staple soup of butchers, costermongers, fishmongers an porters in the markets of France --'Les Halles' --for centuries

Poached eggs Burgundy Style
A remarkable dish of free range eggs poached in a rich red wine sauce with lardons and croutons As generations of wine growers would say, quoting Fats Waller "its liquid ham and eggs ma'am!"

North Sea Salmon
Stuffed with ginger and raisins and baked in filo pastry, it is served with a lemon Hollandaise sauce

Tuna Fillet
Served with wasabi and black pepper crust and chilled tomato salsa (Suggested served rare but up to you. K.F. !)

Saute of Chicken
a la Basquaise Very french and very delicious pan fried chicken breast sauteed in a combination of green and red capsicums, onions, herbs and spices

Summer Fruit Fool
Red berries poached in Kirsch folded into fruit liqueur cream

Chocolate, Prune and Armagnac Mousse
A rich, dark, chocolate Armagnac flavoured mousse stuffed with prunes

Le Colonel
House lime sorbet with iced lemon vodka

Coconut Pie
Creamed coconut in sweet pastry served with coconut ice cream