LIGHT SPA CUISINE
(Created by Executive Chief)

 SALADS
           
- Tender butter lettuce leaves, bay prawns,                        B 260
  apple sticks, toasted pine nuts with crumbled
  feta cheese and black olive dressing        

- Minted ricotta dipping with golden melba toast                 B 240

- Cottage cheese dip with vegetable crudit.                        B 240

- Variety of herbs garden lettuces, avocado dices,              B 230
   capsicums, and smoked turkey with curry
   sunflower oil and sparkling lime                

 SOUPS

- Clear chicken soup with pickled lime and soy                  B 290
   bean curd                                             

- Chilled gazpacho with traditional trimmings                      B 170

SPA ENTREES

- Boiled king prawns set on a bed of young                        B 540
  poached kale served with fresh garlic and
  chili dipping

- Grilled slipper lobster rolled in Cajun spices                     B 540
  accompanied by vegetable

SPA DESERTS

- Sun ripened papaya and low-fat cottage                          B 240
  cheese  with fresh lime

- Chilled sweet rock melon segments                                 B 180

- Chilled apple compote with refreshing lime                       B 110  sorbet                                      

- Home made low fat yoghurt with tropical                         B 110   fruits                                                            

- Pomelo segments in chilled tangerine juice                        B 110