MENU I.

• Farmers Green salad with gnocchi from goat cheese with garlic croutons
• Cabbage rolls filled with carrots, tomato coulis and basmatic rice
• Cottage cheese cake filled with apricots

MENU II.

• Mushroom consommé with fresh sliced mushrooms
• Fresh capsicum filled with vegetable risotto, cous-cous and vegetable cream sauce
• Tiramisu cake

MENU III.

• Head mushroom filled with vegetable ragout and baked with Parmesan cheese
• Vegetable croquets with a sherry-curry sauce and potatoes
• Yogurts cream with strawberries and fresh fruit coulis