SPECIALS
Appetizers
Cream of Mussels and Asparagus Soup with Taragon
Gazpacho with Grilled Shrimp Brochette and Basil Oil
Fish Soup West Indian Style with Rouille & Croutons
Carrot Vichyssoise with Coconut Milk and Red Curry
Tomato Mozzarella Napoleon with Black Olive Purée and Balsamic Vinaigrette
Smoked Salmon Napoleon with Leek, Horseradish Mascarpone Cream and Lemon Vinaigrette
Shrimp Spring Roll with Cuccumber Salad & Japanese Condiments
Endive & Arugula Salad with Bacon, Blue Cheese, Walnuts and Walnut Oil Vinaigrette
Chilled Seared Tuna with Seasalt, Chick Pea & Red Pepper Salad, White Truffle Oil Vinaigrette and Regiano Parmesan
Warm Scallop Sashimi with Cuccumber, Wasabi Tobiko and Black Sesame Seeds
Steamed Mussels with Tomato, Parmesan and Fine Herb Butter
Warm Asparagus with Camembert & Bacon, Garlic Herb Butter and Balsamic Vinaigrette
Warm Asparagus with Poached Egg, Bacon, St-Marcelin Cheese and White Truffle Oil
White Asparagus with Smoked Salmon, Pink Peppercorn and Capers au Gratin
Main Courses
Grilled Tuna with Blue Cheese and Gnocchi with Tomato Sauce
Baked Red Snapper Filet with Marinated Onions, Soy and Sesame Seeds with Wasabi Mashed Potatoes
Sautéed Red Snapper Filet with Creamy Crab Risotto and Lemon Pink Peppercorn Butter
Sautéed Chilean Seabass with White Truffle Oil Mashed Potatoes, Morel Mushroom Sauce and Tempura of Portobello
Sautéed John Dory on the Skin with Roast Almonds, Lemon Caper Butter Sauce, Spinach and Assorted Steamed Vegetables
Shrimp Fricassée with Coconut Milk & Red Thai Curry, Roasted Bell Peppers, Spinach and Bean Sprouts with Basmati Rice
Duck Pad Thai with Peanuts with Snow Peas, Tofu and Caramelized Ketjap Manis
Braised Lamb Shank with New Potatoes, Garlic, Rosemary and Sundried Tomatoes Fricassée
Grilled Rib Eye Steak with Fried Red Onions, Daily Mashed Potatoes and Mustard Sauce
Honey Glazed Roasted Baby Chicken with Mashed Sweet Potatoes and Plantain Chips
French Duck Breast with Port, Balsamic Caramel and Peppercorn Sauce with Fried Polenta and Camalized Onions
