A la carte Entrees

Wild Truffles A la carte Entree’s

Wood Oven Roasted California Sea Bass served with Lobster and Corn Mashed Potatoes,
Grilled Asparagus and Enoki Mushroom sauce

Oven Roasted Halibut served on a bed of Salsify, Leeks and Arugula with Crisp Yukon
Gold and Portabella Mushroom hash and Sweet’n Sour Arugula Salad

Sautéed Halibut with Spring Onions, Country Style Potatoes and Roasted Tomato Pepper
Confit

Herb Pressed Grilled Salmon with Creamy Polenta and Toasted Pepper Vinaigrette
The very best of Duck, Leg Confit and Honey lacquered Braised Breast on Star Anise
Wild Mushroom Risotto and braised Fennel

Grilled Jumbo U 12 Prawns on a Maui Onion, Fennel and Sweet Corn salad, Citrus
Aioli and Balsamic reduction

Chinese Surf and Turf
Filet Mignon served in Spicy Black Pepper Sauce and Chunks of Succulent Lobster
sautéed with fresh Miniature Vegetables

Sage Honey Cured Pork Loin, served with Buttermilk Mashed Potato, Baby Spinach
Sautéed with Pears and Hickory Smoked Bacon

Wood Oven Roasted Teriyaki Breast of Chicken served on a bed of Cappellini,
Roasted Tomatoes and Wasabi Fried Rice

Free Range Chicken Breast und Shitake Mushroom Crust with Onion Marmalade and
steamed Green Asparagus

Roasted Wild King Salmon with Mustard and Coriander Seeds, White Beans and
Lobster Vinaigrette and Pumpkin Mashed Potato

Grilled Veal T-bone with Three Color Marbled Potatoes, Baby Fennel and sweet Shallot
Confit

Thai BBQ Beef Short ribs on crunchy Fried Potatoes and Brown roasted Sweet Corn

Grilled Veal Medallion served on Wild Forest Mushrooms and Green peppercorns
Crispy Garlic Mashed Potato and Fried White Asparagus

Grilled Chicken Breast with Sweet and Sour Onions, Shoe String Potatoes, Coriander and
Lime

Pan Roasted Maine Lobster and Air Dried Black Angus New York Striploin Steak
Saffron Potato with a Baby Vegetable Herb Bouquet’s

Crispy Battered Pieces of Lobster in a Thai Curry Sauce
garnished with Canadian Lobster Tail, Double Baked Potato, Creamed Spinach

Caribbean Lobster Tail and Herb Butter Baked Filet of Beef
Served with Buttermilk Mashed Potatoes, Grilled Baby Vegetable

Sautéed Bahamian Grouper topped with Ginger Tomato dressing and Country style
Marbled Mashed Potato

Herb pressed wild Alaskan Salmon steak served on Green Pea Mousse
With spicy Bell Pepper – Coconut Coulis and Stewed Vegetable

Almond crusted Pork Schnitzel with Sauce Hollandaise and Country style Mashed Potato
Tangy Micro Greens Salad

Crispy Pan-Fried Salmon Steak on warm Sweet and Sour Savoy Grape Slaw
Port Wine Paint and Pesto Drizzle

Jerk marinated New Zealand lamb Chops on Double baked Potato with Green Beans,
Port-Wine Glaze and Rosemary Paint

Rare Tuna Tataki on Black Lentil Ragout and Country style Mashed Potato
Sage and Honey marinated Tenderloin of Beef with Red Wine Sauce and Potato Risotto
and Pan – Fried Grape Tomatoes

Mango crusted Halibut Steak accompanied by baked parmesan Polenta, toasted Pepper
Vinaigrette with Melon relish

Herb and Garlic marinated Flat Iron Steak on Green Peppercorn Sauce

Whole baked Main Lobster on braised Garden Vegetable
Market price

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