Mains
Grilled Filet of Beef
Over truffled poatotes with sauteed baby spinach finished with a rich demi-glace
Potato Crusted Tuna Steak
Served on wilted spinach and grape tomatoes, ginger and soy drizzle
Bell Pepper Crusted Chilean Sea Bass
Pan seared then finished with a champagne buerre blanc and candied lemon peel, red pepper drizzle
Rack of Lamb
Traditionally roasted then served with cumin scented potatoes and rosemary demi glace
Blue Crab Topped Tenderloin of Beef
Served over scallion potatoes and steamed asparagus with hollandaise sauce
Crispy Pan Seared Lime Marinated Snapper Filet
Over coconut and roasted macadamia nut rice with steamed baby bok choy then finished with a ginger-garlic-tomato dressing
Roasted Lamb Shank
Served with gratin potato, baby carrots and snow peas, rosemary reduction
Lemongrass Poached Beef Tenderloin
Lightly seared then served with sautéed haricot vert and finished with a ginger demi glace
Roasted Chicken
Rosemary scented and served with natural au jus
With roasted carrot and potato mash, braised red cabbage, finished with a calvados scented cream sauce
6 ounce lobster tail stuffed with shrimp mousse wrapped in zucchini, pan fried and served with sauce béarnaise
Red or Green Thai Chicken Curry
Boneless thigh meat simmered in a rich coconut curry broth and served with jasmine rice
Brique Pastry Wrapped Salmon filet
Sole mousseline, sautéed julienne vegetables, parsley potatoes, browned lemon butter and saffron drizzle
Nutmeg and Cinnamon Glazed Duck Breast with Duck Leg Confit
White bean cassoulet, olive oil smashed potatoes and spring vegetable parcel
Lemon and Basil Grilled Salmon filet
Finished with a sake buerre blanc
Wild Mushroom Stuffed Chicken Breast
Finished with sherry enhanced jus