Lunch: 

Blackened grouper
Baby green salad with ginger and wasabi vinaigrette
Sea vegetables with sesame dressing, basmati rice, tomato “antiboise” 

Moroccan barbeque
Lamb chop with mint, yogurt and lemon marinated chicken kebab, mergez sausage,Taboulé salad; green salad; carrot, beet, and raisin salad 

Buffalo mozzarella Caprese salad, Sautéed provincial shrimp.Grilled eggplant & zucchini, arugula and walnut salad 

Olive, cherry tomato, and feta saladPork souvlaki, calamari salad
Tsaziki, micro green salad 

American Classics
Hamburgers, hot dogs, and ribs on BBQ
Coleslaw, green salad, French fries 

“Put on your Sombrero”
Shrimp ceviche, beef & chicken fajitas, quesadillas, nachos with salsa and guacamole 

Appetizers:  

Duck “Napoléon”
Bed of sliced smoked duck,
Duck confit, stewed prune in port wine, topped with foie gras, port wine reduction 

Smoked salmon pyramid
Stuffed with avocado, mango, and grapefruit salad,
Duet of avocado & mango emulsion 

Pastry scoops of stewed partridge & wild mushroom,
Red Bourgogne wine sauce 

Filo parcel of lobster and asparagus,
Light garlic beurre blanc 

Lamb “Chèvre Chaud”
Sliced roasted leg of lamb, topped with goat cheese on crispy grilled baguette, served with mesclun greens
Dressed with a lamb stock and balsamic reduction 

Taste of Thailand
Shrimp spring rolls with peanut dipping sauce 

Crab-stuffed avocado halves with wasabi vinaigrette 

Main Course:  

Mahi Mahi wrapped with Swiss char & lemongrass steamed and served with creamy ginger sauce, vegetable stir fry, and Jasmine rice 

Duet of Quails, braised cabbage nest, Vermouth reduction 

Shelled lobster tail breaded in coconut, pineapple mango salsa, fried plantain 

Beef tenderloin cooked to order, dressed with Roquefort, Bordeaux red wine sauce, Duchess potatoes & asparagus 

Coffee & wasabi rubbed seared tuna
Balsamic reduction, ginger-infused steamed baby bokchoy 

Veal medallions with morel mushrooms, dressed with a creamy veal stock & white wine reduction, scalloped potatoes, mixed spring vegetables 

Seared saffron sea scallops over leek fondu and crispy fried parsnip   

Dessert:  

Floating puff pastry swan, butterscotch pond 

Fresh berries, Champagne sabayon 

Poached pear in Port wine reduction, sugar fan 

Tropical Fruit Mousse, fruit, and coulis 

Almond crusted amaretto-ganache pie 

Tiramisu, espresso ice-cream 

Classic vanilla Crème Brulé, hot and crispy outside, smooth and cold inside