STARTER 

• Avocado-Lime Mousse, Green Asparagus, Cherry Tomato, Saffron Aioli.
• Organic Frozen Wine Grapes.         

FIRST COURSE
Choose 1 dish 

• Flambéed Goat Cheese with Maple Syrup-Salted Cashews, Served on Red Lettuce with a Dijon-Orange-Balsamic Dressing and Large, Sautéed Herb Croutons.
• Vodka-Lime Cured Sea Bass Fillet, Pickled Radish, Caramelized Shallots, Mango Tartare.             

MAIN COURSE                                                                                    Choose 1 dish 

• Ceviche, Fresh Market Fish and Prawns, Medley of Herbs. Crunchy English Cucumber, Sweet Bell Peppers, Mild Red Onions, Heirloom Tomatoes, Piri Piri and Fresh Algarvian Lime Marinade.
• Thyme Crusted Lamb Chops, Green Olive Parsley Rice, Yogurt-Cumin-Mint Dip, Long Green Beans in Shallot Butter.                                                                                                                                                          DESSERT
  Choose 1 dish                                                                                  
• Peanut Butter-White Chocolate Mousse.
• Pineapple Carpaccio, Salted Nuts, Walnut Ice Cream