Entrees

'A' ENTREES 'B' ENTREES

'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

Plantain crusted red fish with green salsa

with yellow rice, baby peas and grilled sweet peppers

Chicken and Waffles

with maple syrup

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 side of tri-color vegetables

Korean barbecue beef

with Asian vegetables and jasmine rice

Jerk beef with mango chutney

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

'B' ENTREES

Filet mignon in three peppercorn crust

with balsamic scented jus, herbed potatoes and grilled vegetable medley

Churasco filet of beef

Halibut in roasted tomato coulis

with capers, calamata olives and herb crusted Yukon gold potatoes

Roast rack of lamb

with saffron scented cous cous roasted vegetables and cumin scented jus

Sweet and spicy glazed arctic char filet

Tart and spicy duck

with jalapeno apple puree', santa fe vegetables and red rice

Sesame crusted tuna with ginger

in sesame crust served over daikon in soy and ginger vinaigrette

Shrimps in garlic pernod sauce

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