TO START

• AMUSE - BOUCHE

  Chef's selection

APPETIZER

• 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

• Lobster Tail "Caribe"

  8oz. lobster tail broiled with herb butter, served with cous cous & vegetable medley

• YELLOWTAIL "IMPERIAL"

  Yellowtail filet pan sautéed topped with crab meat & bernaise sauce, served with potato puff & asparagus

• Grouper "Meunière"

  Pan sautéed Black Grouper served with mash potatoes & asparagus,tomato provincial on a meunière sauce with pimientos, capers and parsely

• 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

• FILET MIGNON

  Tenderloin grilled to your request, served with a Béarnaise sauce, steamed broccoli & mashed potatoes with carrots & parmesan

• Airline Chicken Breast (Organic)

  Stuffed with spinach & Manchego cheese, served with potato-carrot purée, steamed broccoli & mushroom sauce

DESSERT

• 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