Lunch menu 3

Appetizers
Orange juice
V-8 juice
Cranberry juice
Japanese soba noodles with a yellow and red pepper salsa
Accras de morue, salted cod fritters with a spicy Caribbean sauce

Soups
Bermuda fish chowder
Chilled cucumber and yogurt

Salad
Sliced beets presented with crisp lettuce surrounded by a parsley onion relish

Chilled entrees
Poulet bois boudran, roast chicken served chilled in a lightly spiced herb vinaigrette

Salad Nicoise, white tuna, potatoes, and green beans garnished with olives, anchovies, and hard-boiled eggs, dressed with an olive oil vinaigrette

Egg specialty
Spanish omelet, filled with diced potatoes, yellow Spanish onions, and chopped chives

Entrees
Grilled squid diable, tossed with fresh green chili peppers, shallots, and bean sprouts, on a bed of fluffy jasmine rice

Tortelline alla primavera, stuffed with cheese then tossed with cauliflower, carrots, zucchini, yellow squash, and green peas in a creamy cheese sauce

Caribbean lamb curry, prepared with fresh ginger and coconut milk, garnished with diced banana and pineapple, accompanied by rice and pappadums

Pork papagallo, tender cutlet of pork filled with ham and Swiss cheese, lightly breaded and shallow fried

Desserts
Chocolate éclair
Carrot cake
Apple strudel with warm vanilla sauce
Coconut, vanilla, or sugar-free ice cream
Raspberry sherbet

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