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Starters: SAVOURY ROQUEFORT MOUSSE WITH A SWEET PEPPER COMPOTE MARINATED CHICKEN LIVERS AND PINENUTS SALAD CRABCAKES WITH LEMON MELON WITH MANGO AND STEM GINGER AND MINT CHICKEN WON-TON SALAD BAKED CHICK PEA GNOCCHI WITH TOMATO'S AND PARMESAN CHICKEN MOUSSELINE WITH CURRY SAUCE MAINS: LEMON SOLE WITH SPINACH AND MUSHROOMS HERB CHICKEN WITH ORANGE AND BASIL SAUCE GLAZED MONKFISH WITH BLACK AND GINGER WITH STIR FRIED VEGETABLES CRISPY FRIED COD WITH LENTILS AND VINEGAR BREAST OF TURKEY WITH LEEKS, MUSHROOMS AND POTATOES LEMON AND LIME PORK WITH MINT AND BREAD SAUCE CONFIT OF DUCK LEG WITH MANGO SAUCE MOROCCAN LAMB WITH COUSCOUS AND SWEET POTATO LAMB CASSIS SWEETS: SERPENT CAKE WITH ORANGES AND COCONUT CREAM RASBERRY DELICE ALMOND AND PEAR FLAN STUFFED BAKED PEAR LEMON CHIFFON PIE COFFEE AND GINGER MOUSSE WITH BRANDY SNAPS CHOCOLATE TERRINE