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Starters
Deep fried ravioli of guinea fowl – set on fresh leaves and dressed with olive and balsamic vinegar.
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Grilled courgette with garlic set on roasted tomatoes with a toasted crouton and olive oil
Soup
Leek and Potato soup with a garlic crouton Yellow lentil, corn and coriander soup – finished with fresh cream and a toasted crouton.
Main Courses
Whole grilled Malindi Sole – with a butter and herb sauce – served with a basket of fresh market vegetables
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Roast fillet of beef – set on a pumpkin and corn fritter – topped with a tomato relish, carrot crisps, roasted garlic and courgette.
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Paparedelle pasta with a tomato and black olive sauce Spinach and cream cheese tortellini – served with a basil and tomato sauce
Desserts
Caramel and nut parfait
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Peach and lemon sponge tart – served with a fruit coulis and topped with whipped cream.
Please ask our restaurant staff for our Kenyan Cheese board, all made in Kenya to traditional continental recipes.
Kenya highland Tea & Coffee |
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