Menu Wednesday 29/08/2018

First Course

Brussels sprouts with mushrooms, garlic and pine nuts

Cous cous with mint, nuts and citrus

Homemade caneloni with bechamel sauce

Buffet of egg-made pasta imported from Italy

Salad buffet

Second course

Grilled Turkey meat

Kung Pao style chicken

Veal scalope

Fresh sword fish with pickled citrus