Menu:
Vichyssoise (Potato & leek pureed soup), served with mini cherry-tomato quiches
Lemon-dill Salmon and herb-cream pangasius filets with asparagus seared with roasted garlic
Chicken-mushroom stroganoff stuffed tomato baked in a soft bread, with a sundried-tomato roasted-bell pepper sauce and sweet potato cakes on the side
Raspberry mousse served in white-and-dark chocolate bowls
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