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Starters (Half Board Menu)
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Tomato carpaccio with avocado and cucumber salad, balsamic dressing, and shaved parmesan cheese
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Cream of wild mushroom soup served with fresh artisan bread
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Teriyaki chicken wings
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Main Courses (Half Board Menu)
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Pan-fried Tilapia fish fillet, with creamed spinach mushroom sauce, served with steamed rice or parsley potatoes
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Ankole Sanga cow grilled beef fillet, served with side salad and pepper sauce, and Belgian fries
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Spice-rubbed grilled chicken breast, with curry sauce, seasonal vegetables, and creamy mashed potatoes
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[Vegetarian option] Classic baked spinach, mushrooms, peas and sweetcorn lasagna
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Dessert (Half Board Menu)
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Traditional potted custard 'cream brulee'
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Belgian dark chocolate mousse with raspberry coulis and whipped cream
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