BREAKFAST
Ginger Bread Waffles
with homemade Cream Cheese and diced fresh Mango
***
Poached Eggs “Florentine” (eggs on a bed of spinach)
with crispy Prociutto on toasted Baguette.
***
Parsley Crepes filled with Smoked Salmon and Avocado, served with Sauce Mousseline
***
Rice Pudding with Red Currant and homemade Coconut Bread
***
Savoy Omelette (cheese and potato omelette),
served with Grilled Minute Steak
LUNCH
Yakitori Chicken Sticks
With green Scallions, Miring Soy Sauce and Curcuma Rice
***
Sautéed Scallops with Mushrooms, roasted Sesame Seeds and Martini
on a Garden Salad with a Basil Lemon Vinaigrette
***
Pan seared Ahi Tuna crusted with Wasabi Peas
With Bok Choy, Okra vegetables, Enoki Mushrooms and Soba Noodles in Miso Broth
***
Grouper in Papillote
With Coconut Milk and Tropical Fruit Confit on a bed of Arugula Salad
and Celery White Wine Risotto
***
Linguini Lobster Thermidor
With Baby Spinach Salad and Sherry Balsamic Vinaigrette
***
Marinated grilled Italian Vegetables
On Rosemary Polenta Tartlets with Chive Crème fresh dipping sauce
HORS D'OEUVRES
Fresh Ahi Tuna Tartar with Sesame Oil,
Lemon Grass, Spring Onions, Shiitake Mushrooms, perfumed with Sake
Served on a bed of Fried Chinese Noodles, Kecap Manis Sauce
***
Sushi Saschimi Sampler Platter
With homemade Chirizu Sauce, Sake Soy Dipping and marinated Ginger
***
Assorted Canapés
Smoked Turkey Breast, Salmon Mousse, Egg olive oil Mayonnaise,
Marinated Mushrooms, Roast Beef and Tartar Sauce
***
Oven baked Meat Balls
With Mexican Tomato Sweet Corn Dipping Sauce
And fresh toasted Pita Bread
***
Apple Onion Curry Mini Quiches
***
STARTERS
Light Mousse of white and green Asparagus
With cherry tomatoes and Grapefruit Balsamic Dressing
***
Indian Tempura
Fried Vegetables in Tempura dough with Papaya Coriander Chutney
***
Variation of Oysters
Kilpatrick, baked with Sauce Choron and fresh with Lemon Sauce
***
Sautéed Chicken Liver a la Bourguignonne
With Fleurons
***
Makatello
Sugar cured thinly sliced Filet of Entrecote
Served on a bed of Mesclun Greens, fresh shaved Parmesan
and Pineapple Mustard Seed Dressing
***
Gazpacho
Soup of uncooked Vegetables with Garlic Croutons
ENTRÉ
Confit of Goose
with fresh cooked Cranberry,
caramelized Snow Peas and Bread Dumplings
***
Filet of Beef Tenderloin
Baked in a Jacket of Potato with Whiskey Date Mascarpone Sauce
Served with sautéed Mini Patissons
***
Filet of Dover Sole
Baked with Café de Paris Butter, Zucchini Carrot Julienne
And mashed Sweet Potato with Truffle Infusion
***
Galantine of Quailes a la Vigneronne
With creamy Leek Vegetables and Potato Cakes
***
Larded saddle of Venison on Sauce Cumberland
with blue Cabbage, red wine pear and homemade Spätzle (small flour dumplings)
***
Cordon Bleu of Mahi Mahi
Stuffed with Gouda Cheese and smoked Ham
Served with Lyonnaise Potatoes and grilled Capsicum Thyme Vegetables
DESSERT
Espresso White Chocolate Mousse
With Cardamom and Rum Custard
***
Soufflé Rothschild
Vanilla Soufflé with Candied Fruit
***
Praline Parfait
With fresh Berries and a Sponge Finger
***
Raspberry Tiramisu
***
Black Forrest Gateau
With Icing Sugar and Whipped Cream
***
Marsalla Sabayone
Meringue Pie filled with Caramelised Figs
