|
Poultry
Chicken Breast with roasted garlic & shitake mushroom sauce, fingerling potatoes
Moroccan Spiced Rubbed Chicken with preserved lemon, harissa, yogurt and couscous
Herb Roasted Chicken au jus with asparagus & mashed potatoes
Roast Quail stuffed with quinoa, fig and walnuts with a balsamic and fig glaze
Pork, Veal, Lamb & Beef
Roasted Pork Loin with apple-cranberry chutney and potato custard
Pork Chops with peperonata, Swiss chard and crispy cauliflower
Braised Veal Breast, stuffed with wild mushrooms, spinach and pine nuts
Rack of Lamb with rosemary and garlic, white beans and extra virgin olive oil cured tomatoes
All Natural Top Sirloin Steak in a cabernet reduction served with potato rosti & asparagus
Vegetarian
Pan Seared Wide Rice Noodles with hoisin, sesame and ginger glazed vegetables
Grilled and Roasted Seasonal Vegetables with couscous, preserved lemons and raisins, minted yogurt and hot chile sauce
Baked Crepes filled with mushrooms and broccoli, topped with sauce mornay
| |
Fish & Seafood
Salmon with lemon, garlic and caper vinaigrette with roasted red potatoes & haricots verts
Red Snapper steamed in banana leaves with jasmine rice, snow peas, carrots, peppers, and ponzu
Pan Seared Sea Scallops in a citrus glaze with leeks & crispy potatoes batonnet
|
|
