TO START
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AMUSE - BOUCHE
Chef's selection
APPETIZER
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CRAB CAKES
With jalapeño remoulade
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Tuna Tataki
Tuna tataki garnished with seaweed salad ginger and wasabi sauce
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GRAVLAX
In house cured wild Scottish salmon, served on mixed greens with a raspberry vinaigrette and fresh raspberries
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TROPICAL WALDORF SALAD
Mixed greens with fresh apples, celery, walnuts, grapes & mango, dressed with honey mustard
ENTREE
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Lobster Tail "Caribe"
8oz. lobster tail broiled with herb butter, served with cous cous & vegetable medley
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YELLOWTAIL "IMPERIAL"
Yellowtail filet pan sautéed topped with crab meat & bernaise sauce, served with potato puff & asparagus
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grouper "Meunière"
pan sautéed grouper served with mash potatoes & Asparagus,Tomato provincial on a Meunière sauce with pimientos, capers and Parsley
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BEEF WELLINGTON
Filet Mignon topped with foie gras of duck, sautéed mushrooms, onions and serrano ham, stuffed in a puff pastry, served on a green peppercorn sauce with vegetables & mashed potatoes with carrots & parmesan
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FILET MIGNON
Tenderloin grilled to your request, served with a Béarnaise sauce, steamed broccoli & mashed potatoes with carrots & parmesan
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Airline Chicken Breast (Organic)
Stuffed with spinach & Manchego cheese, served with potato-carrot purée, steamed broccoli & mushroom sauce
DESSERT
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APPLE STRUDEL
with a chilled vanilla sauce and brandied cherries, a House Speciality not to be missed
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CHOCOLATE TRUFFLE TORTE
decadence with a drizzling of raspberry sauce
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CHOCOLATE MOUSSE
served with raspberry sauce
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CREME BRULEE
deep & inviting, a classic finish
Menus are subject to change due to seasonality and product availability