LES ENTREES
Mille-feuilles de tomatoes confites et crabe
                            Mille-feuilles of Tomato Confit, curried Blue Crab meat and Jamaican Greens
                                                       Flavoured with a De Simone Dressing
                  Duo de Tartares
                  Duo of Smoked Salmon and Marlin Tartar served  over a Garlic Crouton and Cocktail Sauce.
                  Galantine Paysanne
                                   Pate of Port wine Marinated Duck, French Goose-liver, Pistachio
                                           Onion Jam and Gherkins with Hydroponics Basket
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                Escargot Forestiere
                                  Fresh Snails Braised with Parma Ham and Wild Mushrooms
                                                     Served in a Crispy Fillo Pastry Tulip
                Gratinee de Moules
                                             Gratinated Green Mussels served with Chardonnay sauce
                     LES SOUPES
          Soupe a l’oignon au Xeres
                            Fresh  Onion Soup Flavoured with famous Spanish Wine from Jerez
                                                    Served with Croutons Grated Swiss Cheese.
                                                        Bisque d’écrevisse et Potiron
                                 Pumpkin and Crayfish Bisque flamed with Armagnac Garnished with river prawns
                  LES SALADES
Petite salade grillée de fruits tropicaux
                                    Green Salad with grilled Island fruits drizzled with Mango dressing
    Salade verte au Roquefort et noix
                                         Mixed green salad served with Walnuts, and Blue Cheese,
                                                     Crispy Bacon and Balsamic vinaigrette