S t a r t e r s

FANTASY OF FRESH TROPICAL FRUIT AND BERRIES
Arranged on Mango Caulis

MISSISSIPPI DELTA PRAWNS
With American and French Cocktail Sauces

RAGOUT OF WILD MUSHROOMS
Served with Goat Cheese Crostini

MINESTRONE MILANESE
Italian Vegetable Soup with Plum Tomatoes, Beans and Pasta

WEST INDIAN ROASTED PUMPKIN SOUP
Gently Roasted in the Oven, Blended with Chicken Broth and a Touch of Cream

STRAWBERRY BISQUE
Chilled Creamy Strawberry Soup with Fresh Mint

S a l a d s

MIXED GARDEN AND FIELD GREENS
Tomatoes, Cucumbers and Carrots with Choice of Dressing

CAESAR SALAD
Hearts of Romaine Lettuce Tossed with Our Caesar Dressing,
Freshly Grated Parmesan Cheese and Herb Croutons

M a i n  C o u r s e s

BIGOLI ALLA CARNIVAL
Thick Spaghetti Tossed in a Tomato Cream with Vodka and Caviar
(Also Available as a Starter)

PAN-SEARED FILLED OF FRESH VICTORIA PERCH
Grilled Beefsteak Tomato Salad, Roasti Potatoes, Rosehip Vinaigrette

BROILED LOBSTER TAIL WITH MELTED BUTTER
Sautéed Green Bean with Green Mango and Roasted Shallot Butter, Potato Tartar

WHOLE ROASTED QUAIL FILLED WITH A DELICATE HERB STUFFING
Marsale Wine Sauce

 ESSENCE OF JAPAN
Jumbo Shrimp in filo, Salmon and Kelp Tempura Roll in Truffled Yuzu Sauce
Petite Filet Mignon with Wasabi Pepper Sauce, Bonito Crusted Green Beans
Poached Tofu Steak on Tosa Zu and Watercress Salad 

TAMARIND-RUBBED TENDER ROASTED PRIME RIB OF AMERICAN BEEF AU JUS
Baked Potato with Traditional Toppings

RAGOUT OF ARTICHOKES ZUCCHINI AND CASHEW NUTS A PINK LENTIL-CRUSTED EGGPLANT
Vegetarian Entrée, Served with Grilled Butternut Squash Bruchetta