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SATURDAY – LITTLE BEEHIVE LUNCH

Freshly Baked Bread Rolls & Butter

CHEF’S INSPIRATIONAL SOUP

COLD
Organic Mixed Greens & Spinach Greens (Swiss Dressing, French Dressing or Vinaigrette, Cherry Tomatoes, Shredded Carrots, Sprouts & Seeds)
Cucumber & Feta Salad

HOT
Wild Game Stew (Double Smoked Bacon Lardons & Caramelized Pearl Onions)
Grilled Chicken Breast (Confit Cherry Tomatoes & Basil)
Vegetable Medley
Long Grain Rice Pilaf
Zucchini & Glazed Carrots

DESSERT
Berry Cheesecake
Black Forest Cake
Fruit Salad

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