F I S H D I S H E S

Salmon Florentine
fillet of salmon topped with fresh spinach, wrapped in filo pastry and served with a
lemon and dill sauce

Roulade of lemon sole and smoked salmon
presented on a bed of fresh tomato concasse

Medallions of Monkfish
coated in herbs, roasted in olive oil and accompanied with saffron sauce

Poached Halibut Cutlet
napped in a cream, mushroom and pawn sauce

Black Tiger Prawns Singapore
cooked with spring onions, fresh ginger, lemon grass and garlic sserved on egg noodles

Fillet of Sole Veronique
poached in white wine and coated in a cream sauce garnished with green grapes