~ STARTERS ~
Oysters Half Dozen fresh Oysters served over Ice with a Trio of salsa, Maui Red Onion, Jalapeno Pepper and Julie Mango
Sautéed Jumbo Shrimp & Fresh Asparagus Served in a Puff Pastry Tartlet with Brandy Lobster Cream
Panfried Fresh Foie Gras Crowned with a lightly spiced Mango Compote resting on a Rocket Salad with a Balsamic Reduction
"Moules Mariniere" Fresh Prince Edward Island Mussels poached in a rich Garlic, White Wine Herb Cream Sauce
Crab Cakes Thai Crab Cakes served with an Oriental Sauce and a Tomato Jam
Risotto Local Lobster & Wild Mushroom Risotto finished with Fresh Parmesan and White Truffle Oil
Fresh Chargrilled Vegetables Medley of yellow Sweet Pepper, Red Onion, Zucchini, Paris Mushrooms & Baby Corn rolled in Hazelnut Balsamic Vinaigrette and finished with Crispy Filo Parcels of Goat Cheese
Panfried Bay Scallops resting on Sweet Potato Mash with Mango & Orange Beurre Blanc
Chilled Yellow Fin Tuna & Watermelon Tartare seasoned with Ginger, Garlic, Sesame and Chili Peppers on a Japanese Seaweed Salad
Kobe Sirloin Beef Peppered & Seared rare & crowned with Oriental Salsa & Shiso leaves
Fresh Scottish Salmon Sashimi Slivers of Salmon enrobed in a tangy mirin, Soya & ginger dressing finished with crispy glass noodles
Spicy Thai Chicken Soup with Coconut Milk, Paris mushroom and Lemon Grass
~ MAINS ~
Chargrilled Fillet of Beef Served with Roast Baby Sweet Corn, Tempura Onion Rings, Sautéed Red Skin Potatoes scented with Smokey Bacon
Lightly Peppered Roast Rack of Lamb served with Honey Roasted Carrot, Garlic Mash finished with Dijon & Grainy Mustard Cream
Jamaican "Jerk" Pork Tenderloin wrapped in Parma Ham with Pesto Mash, Leek & Calvados Cream finished with caramelized Apples
Chargrilled Veal Chop served with Wild Mushroom Cepe Jus & Mashed Potato Gratin
Maple & Teriyaki Seared Scottish Salmon resting on a Zucchini & New Potato Ratatouille with steamed Asparagus & Balsamic Reduction
Thai Jumbo Shrimp Curry Jumbo Shrimp braised in a homemade Thai Curry Coconut and Fresh Cream served with a duet of Wild and Basmati Rice
Sautéed Bay Scallops with a Pumpkin & Pesto Risotto and Fresh Chargrilled Vegetables
Seared Local Tuna finished with a Wasabi Sauce served on a warm Ginger, Sesame and Egg Noodle Salad and a crisp Vegetable Spring Roll
Supreme of Chicken Resting on an " Aloo Gobi"- lightly roasted Cauliflower & Potato scented with Cumin & Curry finished with a Mango Sauce
Catch of the Day Market fresh choice of Local Fish, Blackened, Chargrilled, Panfried served on a Vegetable Risotto surrounded with Fresh Mushroom & White Wine Cream Sauce
Panfried Mahi Mahi Served on a Sweet Potato Mash surrounded with a delicate Mussel, Clam & Prawn Curry