Calamari Salad - marinated with a trio of sweet peppers & toasted pita bread

Candied Tomato Salad - served on country bread, with olive oil & garlic with goat cheese in a hazelnut crust & basil dressing

 

Grilled Red Snapper Filet - on a bed of pork skin & grilled green tomato stew, with coulis of sweet chilli with Swiss chard au gratin & parmesan crisp

Rack of Pork in 'Barbacoa' Sauce - served with beans, corn and Spanish sausage salad

 

Fresh Vanilla Creme Brulee

Banana Mousse
Glazed with cinnamon jelly