Spring Menu

Rack of lamb with mint green apple chutney, sherry vinegar glaze

Lemon chicken with red onion artichoke salsa

Veal roulades with mozzarella, red peppers, pesto sauce

Rosemary pork tenderloin roasted with green pea leek sauce, proscuitto flakes

Duck confit with apricot rice wine barbecue sauce and asian slaw

Chilean sea bass in an herb crust, tropical fruit salsa

Florida rock lobster with cornbread oyster stuffing, ginger mango glaze

Tuna in a dijon 3 peppercorn crust, portobello mushroom sauce

Panyko shrimp with bibb lettuce rice spring rolls, soy miso dipping sauce

Swordfish cacciatore

Maine sea scallops shepard's pie with wasabi potato crust

Tea smoked duck breast with watercress wild rice pilaf, dried cherry strawberry sauce

Dungeness crab thermidor with fingerling potatoes, grilled asparagus

Roast veal rib eye with blue cheese glaze, garlic potato sauce

Greek marinated free range chicken with feta, artichoke timbale Basil oil

Halibut poached inchampagne, with oxtail hollandaise, root vegetable terrine

Tea smoked duck breast with watercress wild rice pilaf, dried cherry strawberry sauce

Dungeness crab thermidor with fingerling potatoes, grilled asparagus

Roast veal rib eye with blue cheese glaze, garlic potato sauce

Greek marinated free range chicken with feta, artichoke timbale Basil oil

Halibut poached inchampagne, with oxtail hollandaise, root vegetable terrine

Roast beef tenderloin with spinach and leeks, lobster sauce

Shrimp and crab cakes with chili and lemon grassh

Cumin seared grouper with ruby red beurre blanc and avocado cream

Sole, spinach and proscuitto roulades with pernod cream sauce

Striped bass with beet ravioli, horseradish sauce

Dessert Menu

Passion fruit napoleon

Strawberry chocolate hazelnut tart

Dried cherry poundcake with bitter chocolate sauce

Walnut caramel mousse cake

Apricot orange frangipane with raspberry sorbet and cranberry confit

Orange gelee, white chocolate mousse terrine

Pistachio honey orange parfait with kiwi sauce

Almond créme brule

Raspberry lime meringue tart

Orange gateau with berry coulis

Chocolate gianduja terrine with mocha sauce

Blood orange citrus soup with oeuf ala neige

Coconut pecan diamonds with vanilla brandy bavarois