TROPICAL FRUITS MARINATED WITH LIME AND A TOUCH OF TEQUILA
HICKORY-SMOKED ALASKAN SALMON
Garnished with Purple Onion Rings,
Fresh Dill and Baby Capers
GRILLED SATAY OF CHICKEN TENDERLOIN
Served with a Zesty Peanut Butter Sauce
BEEF AND BARLEY SOUP WITH DICED ROOT VEGETABLES
CREMA DI FUNGHI SELVATICA
Wild Mushroom Cream Soup with Fresh Herbs
GAZPACHO ANDALOUSE
Grilled Tomato Broth with Diced Plum, Tomatoes, Peppers, Cucumbers and
Mediterranean Herbs
MIXED GARDEN AND FIELD GREENS
Tomatoes, Cucumbers and Carrots with Choice of Dressing
HEART OF ROMAINE LETTUCE WITH
CHERRY TOMATOES
Tossed with a Creamy Ranch Dressing
PAPPARDELLE WITH SAUTEED LANGOUSTINO TAILS
Wide Italian Pasta in a Tomato Broth with Piston
(Also Available as a Starter)
CATCH OF THE DAY
Broiled Fillet of Market-Fresh Fish with Mushroom and Marrow Bean Vinaigrette
Fennel and Watercress Salad
SWEET & SOUR SHRIMPS
Tiger Shrimps in a Tangy Sweet & Sour Sauce Served with Oriental
Fried Rice
SUPREME OF CHICKEN A LA GREQUE
Grilled Boneless Chicken Breasts with Herbs and Garlic. Served over
Linguini and
Topped with Plum Tomatoes, Artichoke Hearts and Olives
RACK OF NEW ZEALAND SPRING LAMB DIJONNAISE
Marinated with Garlic and Fresh Herbs, Baked with Dijon Mustard Crust,
Boulangere Potatoes, Roasted Root Vegetables
GRILLED, AGED NEW YORK SIRLOIN STEAK WITH THREE PEPPERCORN
SAUCE
Roasted Red Bliss Potatoes and Sautéed Green Beans
INDIAN VEGETARIAN DINNER
Vegetable Kebab, Home Made Cottage Cheese, Cumin Flavored Basmati Rice
Pilaf
Red Lentils Tempered with Hers and Spices