| Shot Of Smoky Butternut Squash Soup Campagnarde |
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served with a french toast of seared foie gras & fig tapenade |
| Crispy Polenta |
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with parmegiano reggiano and pesto roquette |
| Smoked Trout On A Cucumber Slice |
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topped with cream cheese and caper lime juice |
| Lobster Bisque |
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with aioli crouton and fresh lobster |
| Seaweed Salad |
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topped with fresh ginger and cilantro tuna tartar served in a spoon |
| Fresh Burrata On Roasted Foccacia |
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served with sherry confit, tomato and fresh basil |
| Crab Meat Salad |
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with avocado and grapefruit served on cracker |
| Shrimp And Mango Skewer |
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served with a chimichurri dip |
| Fresh Goat Cheese Roasted In Phyllo Dough |
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with apple confit served on a bed of arugula salad with honey and aged balsamic dressing |
| Endive Salad |
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with bartlett pear and lemon vinaigrette |
| Pumpkin Ravioli |
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with brown butter sage sauce with cilantro, mint, parsley and cherry tomatoes |
| Grilled Veal Chop |
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with arugula salad and cherry tomato confit |
| Seared Tuna Steak |
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crusted with sesame seeds served with sautéed vegetable noodles |
| Baked Branzino |
|
filet topped with tomato and lemon served with a zucchini confit |
| Marinated New Zealand Lamb Chop |
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served with rosemary jus and grilled vegetables |
| Mixed Grilled Vegetables Moroccan Style |
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served with a feta cumin sauce |
| Chocolate Chestnut Terrine |
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with grand marnier crème anglaise and mascarpone ice cream |
| Dark Chocolate Tart And White Shaved Chocolate |
|
|
| Poached Pear |
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with vanilla ice cream |
| Baby Spinach, Cherry Tomatoes, Julienne Carrots |
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topped with parmesan shavings and a truffle dressing |
| Arugula Salad |
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with shrimp, cherry tomatoes and mango chipotle dressing |
| Lemon Verbena Flavored Panna Cotta |
|
|
| Sautéed Strawberries |
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with port and pepper |
