MENU FOR DWC DINNER AT LODI FEB 4, 2005

STARTERS

SHISH TAOUK

Garlic yogurt and lemon flavoured chicken kebabs

FATAYER

Crisp cottage cheese, feta, scallion and parsley parcels

FREIXENET Cava (Spanish Bubbly)

SOUP

SHORBA HARIERA

Lamb broth flavoured with saffron, coriander and chickpeas

VELLUTATA DIASPARAGIEFUNGI

Cream Soup of Button Mushrooms & Green Asparagus

Champagne Michel Gonet Grand Cru 100% Chardonnay

SALAD

SALATA FLINIKI

Greek Salad of olives, feta cheese, tomato & Cucumber with

Bell peppers, marinated red onions and crisp lettuce with lemon

Oregano vinaigrette

SALATA DIJAJ

Chicken Salad marinated with honey dressing with Roasted

Sesame Seeds

Champagne Michel Gonet Blanc de Blanc Grand Cru 100% Chardonnay

1 st MAIN COURSE

CHICKEN

Tender morsels of chicken, marinated in lime, garlic, peppers

and olive oil skewered into a shaslik and grilled. Served with

saffron rice and roasted tomato sauce

FILLETO DI SOLE GRIGLIA

Fillet of river sole, pan-fried, with Cajun Spices vegetables,

Potatoes and a citrus butter sauce

BROOHETTE OF GARDEN VEGETABLES

Marinated with balsamic vinegar, roast garlic and basil skewered served

on a bed saffron rice and pesto flavoured tomato sauce

Graves de Vayres 2003 Chateau Lesparre in Bordeaux

2 nd MAIN COURSE

LAHM MOROCCAN Chef's Special

Spring Lamb Shoulder, braised in a sauce flavoured with harissa, ratatouille

PENNE NEPOLITANA

Tomato based sauce with extra virgin olive oil & garlic

Bordeaux Superior Cuvee Excellence 1999 Chateau Lesparre

DESSERT

TIRAMISU MILANAISE

Sabayon of mascarpone cheese layered with coffee soaked sponge,

served with Kahlua sauce

CHOCOLATE MOUSSE

Dark Chocolate Mousse garnish with sprinkles of chocolate

Riesling Auslese 1997 Ulrich Langguth Weingut

TEA/COFFEE