(12 to 15 units)
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
SKIRT STEAK WITH BERRY PEBRE SAUCE
MIXED SHELLFISH WITH PIL PIL SAUCE AND BERRIES
MOJITO WITH KOMBUCHA AND STRAWBERRY
Roast beef with Roquefort and berry sauce
TERERÉ WITH LEMON AND STRAWBERRY SLICES (COLD MATE)
ROASTED CARROTS WITH POMEGRANATE AND HONEY
KIWI, CUCUMBER AND STRAWBERRY SMOOTHIE
BLACKBERRY BUTTER
VEGAN ALMOND AND STRAWBERRY FLAN