Chilled and seared spiced Tuna loin with spicy Onion Slaw in a crisp Papadom shell.

  Char-Grilled Lemon Grass Skewered Quail on a three Onion Risotto,
   topped with frizzled Leeks and citrus Butter.

  Sake marinated Shrimp with pickled Ginger and Glass Noodle salad
enhanced with Soya- Garlic and Mirin Vinaigrette.

    Glazed Herbed Goat cheese with Oven-dried Roma Tomatoes, grilled sweet Onions
and Roasted Peppers, Red Wine Vinaigrette.

  Marinated Salmon with Bacon rashes and Mountain Crayfish, Sevruga Caviar,
Crisp Tortilla rings, sweet mustard dressing

Soups:

  White Bean and Smoked Chicken with Roasted Corn and Tortilla Chips,
   topped with Fresh Tarragon

   Bouillabaisse broth infused with Lemon Grass essence,
Fresh Water Crayfish and grilled Cilantro Focaccia

 Chilled Roasted Tomato Consommé  with a hint of fresh basil and Gazpacho  Relish

    Salads:

  Mixed hydroponics greens in a crisp sweet Potato basket
with ovendried Tomatoes, braised Shallots and balsamic Vinaigrette

 Belgium Endive and  Watercress with slivers of  Vanilla Scented Duck-Breast,
shaved Parmigiano and Lemon-Olive oil dressing

       Entrees:

   Grilled Veal Medallions and Prawns on a bed of Balsamic glazed vegetable Ribbons,
Grilled Red Onion and Tomato Relish.

  Sautéed Chicken breast on soft Polenta, Sundried Tomatoes, Green olives,
Onions, Capers and Artichokes

 Mille Feuille of Black Angus Beef Tenderloin and Wild Mushroom Ragout
on a crispy Potato Galette,

 Grilled Darne of Atlantic Salmon on Portabello Schnitzel and Pesto Risotto, Citrus Butter Sauce

  Smoked Chipolte, Cinnamon and Apple aged Striploin of Beef
on a warm salad of haricot vert, aged Stilton Port wine jus.

   Seafood Linguini with a smooth Boursin, Caper, Garlic and fine Herbs sauce,
Salmon roe, scented Basil oil

   Cornmeal Crusted Snapper fillet on a melange of Oven Roasted Vegetables,
with Tomato chutney

  Basil-Cilantro-Mint spiced Crusted Rack of Lamb, on caramelized
Shallot Whipped Potatoes, dried fruit compote demi glace.

   Desserts:

Double Orange and French Vanilla crème Brulee with sautéed Bananas
garnished with roasted Almond Tuille

 Trio of Passion, Strawberry and Banana Sorbet with ovendried Pineapple chips,
drizzled with Mango and Raspberry Coulis

 Aged Stilton Cheese macerated with Tawny Port, crisp Armenian Wafer
and caramelized Walnuts

 Creamy Praline Bombe served with aged Appleton Rum Sabayon,
paved with Chocolate splinters

White Chocolate and Mint Tower served with Vanilla and Raspberry compote

 Chocolate torte crowned with white wine poached pear served with chocolate sauce
and Cranberry compote

                   Our Signature Dessert:

 Chocolate Harp filled with white chocolate mousse,
Kahlua Parfait with Passion – Raspberry compote