TO START

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• AMUSE - BOUCHE

  Chef's selection

APPETIZER

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• CRAB CAKES

  With jalapeño remoulade

• Tuna Tataki

  Tuna tataki garnished with seaweed salad ginger and wasabi sauce

• GRAVLAX

  In house cured wild Scottish salmon, served on mixed greens with a raspberry vinaigrette and fresh raspberries

• 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 wild rice & vegetable medley

• YELLOWTAIL "IMPERIAL"

  Yellowtail filet pan sautéed topped with crab meat & bernaise sauce, served with potato-carrot purée & asparagus

• grouper "Meunière"

  pan sautéed grouper on a Meunière sauce with pimientos, capers and parsley. Garnished with a tomato Provençal and served with potato-carrot purée  & broccoli,

• 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 vegetable medley

• FILET MIGNON

  Tenderloin grilled to your request, served with a Béarnaise sauce, served with potato-carrot purée and asparagus

• Airline Chicken Breast (Organic)

  Stuffed with spinach & Manchego cheese, served with wild rice & mushroom sauce

• Duck Breast Schwarzwald

  Grilled breast of duck over Burgundy sauce, garnished with a poached peach and Lingonberry marmelade. Served with potato-carrot purée and braised red cabbage

• Lobster Fettucine Alfredo

  Maine lobster and fettuccine pasta with saffron-alfredo sauce, tossed with grape tomatoes and fresh basil

DESSERT

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• APPLE STRUDEL

  with a chilled vanilla sauce and brandied cherries, a House Speciality not to be missed

• CHOCOLATE TRUFFLE TORTE

  decadence with a drizzling of raspberry sauce

• CHOCOLATE MOUSSE

  served with raspberry sauce

• CREME BRULEE

  deep & inviting, a classic finish

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  Menus are subject to change due to seasonality and product availability