Sit-down Service
(Lunch or Dinner)

'A' entrees

 filet of salmon charmoula
(a zingy middle-eastern style sauce of lemon, coriander, parsley and spices) with saffron scented cous cous and baby vegetables

leg of lamb with pear chutney cous cous and curried baby squash

garlic and herb marinated strip steak with chipotle butter smashed potatoes and barbecued asparagus

salmon tandoori
with cucumber chutney and basmati rice pilaf

barbecued mahi-mahi in mango glaze with coconut rice and baby vegetables

yellow snapper in Catalana sauce
with vegetable paella

halibut in roasted tomato coulis
with capers, calamata olives and herb crusted Yukon gold potatoes

plantain crusted red fish with green salsa
with yellow rice, baby peas and grilled sweet peppers

Senegalese chicken Yassa
breast of chicken smothered in sweet onions and green olives
with Scotch bonnet peppers served over coconut scented jasmine rice

chicken in apricot mustard glaze
with Yukon gold potatoes and saut? of tri-color vegetables

Korean barbecue beef
with Asian vegetables and jasmine rice

jerk beef with mango chutney
served with Caribbean style pigeon peas and rice and plantains

vegetarian
portobello mushroom au poivre in port wine and thyme
with garden vegetables and crispy parsnips

Tofu Napolean with grilled beefsteak tomatoes and sweet onion over Orzo and seasonal vegetable pilaf

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'B' entrees

filet mignon in three peppercorn crust
with balsamic scented jus, herbed potatoes
and grilled vegetable medley

roast rack of lamb with saffron scented cous cous
roasted vegetables and cumin scented jus

tart and spicy duck
breast of duck with jalapeno apple puree',
Santa Fe vegetables and red rice

sesame crusted tuna with ginger
black and blue tuna in sesame crust
over daikon in soy and ginger vinaigrette

shrimps in garlic pernod sauce
served over julienne fennel and snow peas

Thai shrimp in red curry basil sauce
with coconut scented jasmine rice and Asian vegetables

sea bass with elephant garlic
with cherry tomatoes, pearl onions and Yukon gold potatoes
in a fennel fish fumet

Chilean sea bass Charmoula
with orzo pilaf and grilled asparagus

pork tenderloin in apple ginger glaze with smashed potatoes and grilled fennel

corn crusted halibut in chive oil and red pepper tapenade with sage, wild mushroom and baby pea orzo

poussin stuffed with black rice and sundried cranberries saut? of Chinese broccoli and baby bok choy


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