Salads

Assorted lettuce, fresh asparagus, baby sweetcorn, hearts of palm, avocado, artichoke, cherry tomatoes and lemon mustard dressing

Romaine hearts & iceberg lettuce, anchovy dressing, parmesan cheese, topped with sliced grilled chicken and croutons

A contemporary version of Niçoise with seared yellowfin tuna, eggs, tomato, black olives and lemon mustard dressing

Assorted mixed leaves with sliced beetroot, gratinated goat cheese, hazelnut, and raspberry balsamic dressing

Rice noodles and julienne salad with pan-tossed shrimps and Thai sauce

Greek feta served on a bed of cucumber and tomato, Spanish onion, Kalamata olives, and oregano and lemon oil

Shrimps slowly cooked on a bed of tricolor quinoa, lemon oil and mango dressing.