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| Vegetarian | |
| "Fricca" Cheese Tuille with Roasted Asparagus and Lemon-Herb Vinaigrette Crispy Sweet Corn Polenta with Roasted Portabellos, Creamed Spinach and Red Pepper Coulis |
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| Italian | |
| Garlic Linguine with Artichoke hearts, Proscuitto and Arugula Roasted Lamb with a "Sicilian" Crust of Pinenuts and Currants, Smoked Bacon Jus |
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| French | |
| Crispy
Duck and Goat Cheese Salad with Basil Vinaigrette Steak Au Poivre with Mushrooms and Marrow and a Red Wine sauce |
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| Asian | |
| Chicken Sate
with Peanut Dipping Sauce over Mee Krob Noodles Wild Striped Bass in a Green Curry Coconut Broth with Jasmine Rice Cakes |
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| Eclectic | |
| Avocado - Gazapacho with Spicy Grilled Shrimp Corn Bread Stuffed Venison Loin with Mole, Red Cabbage and Watercress Salad |
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| Adventurous Palates | |
| Crispy
Sweetbreads with Strawberries au Poivre and Balsamic Glaze Lemon Grass Scented Quail with Seared Foie Gras with Thyme Roasted Figs and Wilted Greens |
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| Tropical | |
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Fried Squash Blossoms stuffed with Black Beans and Farmers Cheese, Salsa Fresca
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