Lobster Tail Framed in Veal Tenderloin Wild Rice Spring Vegetables Pear Poached in Port Coffee Wine: Chateau Montelena 1990 Chardonnay *** SPEAKER'S DINNER, SOUTHAMPTON PRINCESS HOTEL Bermuda Lobster and Truffle Mousse Scottish Smoked Salmon, Honey Mustard Sauce Tomato consomme with fennel Beef & Veal Tenderloin Wild Mushrooms Spring Vegetables Hibiscus Honey Beehive Coffee Mignardises Wines: Chablis Moreau, 1992 (first and second course) Chateau Beychevelle, 1984 (main course) Cockburn's Late Bottled Vintage Port, 1987 *** GOVERNMENT HOUSE Iced Tomato Soup Medallions of Beef stuffed with Stilton Cheese New Potatoes Fresh Garden Vegetables Peppercorn and Creamed Mushroom Sauce Brandy Snap Baskets with Butterscotch Mousse and Fresh Fruits Wines: Rosemount Trminer Riesling 1992 (first course) Chapoutier Chateauneuf-du-Pape "La Bernardine'' 1990 (main course) Be Beaume de Venise 1990 (dessert course) What the menus mean: SOUTHAMPTON PRINCESS HOTEL First course: On a Scottish smoked salmon base will be set a triangle of Bermuda lobster mousse garnished with red pepper pinwheel and honey mustard sauce; medallions of lobster and radicchio garnish.

Second course: A light pink consomme made from fresh tomatoes garnished with diced tomatoes, carrots and zucchini, and fennel.

Third course: Beef and veal medallions garnished with turned mushroom and mushroom "stew'' flavoured with red wine. Served with fresh asparagus, carrots, mange tout (snap/snow peas) and baked souffle potato.

Fourth course: Bermuda Gold and honey parfait topped with chocolate, garnished with an edible, 24-karat gold leaf. Served with: pastiage hibiscus and Bermudiana flowers with honey bee on hibiscus petal, lady fingers, vanilla sauce with drops of wild raspberry coulis.

GOVERNMENT HOUSE First course: Cold tomato soup made from fresh garden tomatoes.

Second course: Medallions of beef stuffed with Stilton cheese. Served with traditional new potatoes (whole, scrubbed and boiled) baby finger carrots, baby cauliflowers and thin French beans tied in parcels with lemon grass.

Third course: Miniature brandy snap baskets, one filled with butterscotch mousse, the other with fresh blackberries, black currants and raspberries.

Served with Melba sauce.

STONINGTON BEACH HOTEL First course: Golden trout terrine with its own caviar and a sorrel sauce.

Second course: Medallions of veal stuffed with lobster tails, accompanied by veal essence and lobster sauce. Served with wild rice and local vegetables: carrots in parcels tied with leek; cauliflower and asparagus tips.

Third course: Fresh pears poached in port and served with quark quenelles and fresh raspberry coulis.