STARTERS:
Spicy Tuna Tartare in Crispy Somen Noodles with Soy-Wasabi
Cream
Cashew-crusted Dungeness Crab Cake with Red Curry Aioli
Herbed Goat Cheese, Slow-Roasted Tomatoes and Truffle Oil Ravioli
Poached in a Clear Tomato Broth Finished with a Pine Nut Pesto
Smoked Muscovy Duck Breast on Vietnamese Noodles
Seared Foie Gras with Thyme-Roasted Shallots and Fresh Fig
Compote, Brioche Toasts
Roasted Butternut Squash and Sage Ravioli on Steamed Spinach
with a Citrus Beurre Blanc
Cold-Poached Salmon with an Apple-Rosemary Puree and Crispy
Potato Cake
SALADS
Fresh Italian Mozzarella and Basil Stuffed Vine-Ripened Tomato,
Served with a Basil Vinaigrette Shot and Toasted Pine Nuts
Nori-Wrapped Tuna Tataki on Chilled Rice Noodle Salad, Sesame-Ginger
Vinaigrette
Organic Arugula with Caramelized Pecans, Crumbled Maytag Blue
Cheese, Avocado and Slow-Roasted Tomatoes, Honey-Balsamic Vinaigrette
Grilled Sea Scallops with Tabbouleh Salsa on Organic Spinach
Pan Seared Prawns on a Fresh Herb Salad with an Orange-Nectarine
Vinaigrette
Organic Baby Greens and Cherry Tomatoes with Shaved Parmesan,
Toasted Almonds and a Castelas Extra Virgin Olive Oil and Fresh
Lemon Vinaigrette
Grilled Maine Lobster Tail on a Watercress and Daikon Salad
with Rosemary-Ginger sauce
Coriander and Orange Marinated Red Onion on Roasted Eggplant
and Zucchini
SOUPS
Pure Corn Bisque with Grilled Jumbo Prawn and Chive Crème
Fraiche
Lemongrass-Infused Vichyssoise with Parmesan Crisp
Fresh Pea with Mint
Roasted Carrot and Dill Seed
Lobster Bisque
Corn Chowder with Sweet potato and Bacon
Soup de Poisson with Rouille and Crostini
Potato Soup with Pesto
Clear Gazpacho with Avocado
Tomato Gazpacho with Fuji Apple, Fennel and Basil
Yellow Pepper and Almond
Roasted Butternut Squash and Ginger
Cream of Cauliflower with Fresh Thyme and Parmesan
MAIN COURSES:
Pan-Seared Veal Chop on a Creamy Shiitake Mushroom and Gorgonzola
Polenta
Rack of Lamb Dusted with Seven Spice, Vegetable Israeli Couscous
with a Cucumber-Mint Relish
Deconstructed ‘Stew’ of Fresh Lamb Sausage, Pemberton
Potatoes, Slow-Roasted Tomatoes and Sage
Prosciutto-wrapped Angus Beef Tenderloin, seared Foie Gras
and Creamed Spinach with a Port Wine Reduction
Seared Tuna Loin and Potato-Wrapped Beef Tenderloin on Grilled
Sweet Peppers with Horseradish Oil
Lamb Porterhouse Chop stuffed with Broccoli Rabe and Melted
Garlic on Potato ‘Risotto’ with Jus
Smoked Salmon and Horseradish Crusted Wild Salmon Fillet, Rissole
Potatoes, Haricot Verts and a Citrus Beurre Blanc
Pan-Seared Sablefish on Roasted Wild Mushroom Quinoa with Braised
Leeks and Velvet Soy Glaze
Black Olive Oil Poached Halibut, Sorrel Salad, Lemon Vinaigrette
and Crisp Potato Wafers
Anchovy, Caper, Parmesan and Parsley Stuffed Halibut, Fresh
Pea and Mushroom Sauté and Rosti Potatoes
Poached Salmon Fillet on Coconut Steamed Rice with a Yellow
Curry Sabayon
Truffled Lobster and Fresh Pea Risotto with Shaved Parmesan
Oven-Roasted Monkfish in a Tomato-Saffron Sauce with Shaved
Fennel Sauté
Feuilles de Bric and Spinach Wrapped Halibut, Sautéed
Potatoes, Lemongrass and Black Olive Oils
Poached Wild Atlantic Salmon in a Gingered Nage with Shiitake,
Red Pepper and Baby Bok Choy
Roasted Eggplant and Zucchini Stuffed Pepper on Couscous with
Red Lentils, Pearl Onion and Raisin Confit
Slow-Roasted Whole Tomato on Wild Mushroom Risotto with Leeks,
Fennel and Fresh Thyme
DESSERTS
Caramelized Banana and Milk Chocolate Custard with Banana
Fritters
Classic Crème Brulee with Honeyed Raspberries
Frozen Tangerine Parfait with Lemongrass Sauce
Port-Poached Pears stuffed with Vanilla-Spiced Mascarpone
Chocolate Soufflé with Vanilla Bean Ice Cream and Sesame
Snap
Warm Apple Crepe with Cinnamon Ice Cream and Spiced Carrot
Syrup
Lemon Curd Marbled Cheesecake with Ginger Snap Crust
Passion Fruit Poached Peaches with a Riesling Sabayon
Pot de Crème – Lemongrass, Ginger or Chocolate
Frozen Banana Glace with Walnut Nougat and Chocolate Sauce
Honey-Lemon Tart with Fresh Berries
Chocolate Mousse Cake with Chocolate Ice Cream
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