Appetizers
Grilled Scallops with ginger curry butter
Fresh Mussel Saffron Cream Soup
Tempura Fresh Soft-Shell Crab with wasabi soy dipping sauce and seaweed salad
Baked Brie For Two with colonial chutney, fresh fruit and Cumberland Crackers
Entrees
Long Island Duck Breast Filet with orange zest cream sauce, new potatoes
Fresh Grouper baked with lobster crab, artichoke cream sauce over pasta with parmesan
Fresh Swordfish Steak baked in white wine, olive oil and garlic, topped with sun-dried tomatoes and morrel mushrooms; new potatoes
Beef Tenderloin Medallions grilled with elephant garlic, jalapeno peppers and green onions; new potatoes
Fresh Tuna Steak marinated with soy, ginger, garlic, sesame oil, fivespice, grilled with peppers; served with rice
Farm Raised Veal Tenderloin marinated with Indian curry and spices, grilled with green onions over rice
New Zealand Rack of Lamb marinated with thyme, rosemary, garlic, red wine, grilled with mustard caper butter
Stir Fry Shrimp and Scallops with Szechuan peppers over rice (hot & spicy)
Partially Deboned Oriental Marinated Quail grilled with plum sauce over sesame noodles
Fresh Norwegian Salmon Filet baked with capers, mustard cream sauce, served over fresh pasta
Ribeye Steak & Shrimp grilled and topped with goat cheese and marsala; potato
New Zealand Venison Leg Steaks marinated and grilled, topped with sauteed shiitaki mushrooms; wild rice
Baked Red Snapper Filet in white wine and topped with fresh strawberry beurre blanc; potato
Vegetarian Tostada with guacamole, black beans, rice, salsa and white cheddar cheese
Desserts
Homemade Ice Creams and Sorbets
Royal Chocolate Torte with Raspberry Coulis
French Vanilla Custard
Zesty Lemon Tart
White Chocolate Pecan Pie
Menu changes weekly
