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  • APPETIZERS

    Aromatic Char Grilled Italian Vegetables
    served in a Crispy Parmesan Basket, with Goats Cheese and Basil Pesto
  • Sushimi Tuna Spring Roll
    set on a Spicy Red Seaweed Salad, Finished with Chilli Oil
  • Aromatic Chicken Salad with Wild Berry Dressing
    tossed with Californian Peaches, Pine Nuts and Semi Sun Dried Tomatoes
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  • SOUPS

  • Cream of Bermuda Onion Soup with Thyme Croutes
  • Essence of Plum Tomato
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  • SALAD

  • Crisp Iceberg Lettuce
    with Baby Radish, Julianne of Pepper and Tomato Vinaigrette
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  • MAIN COURSE

  • Char Grilled Rack Of New Zealand Lamb
    Rosemary Scented Fondant Potato, with Confit of Garlic,
    Quenelle of Mini Ratatouille, Thyme and Red Wine Reduction
  • Baked St. George’s Bank Cod
    gratinated with Tiger Shrimp and Gruyere Cheese, set on Buttered
    Savoy Cabbage, Finished with White Wine Cream Sauce
  • Caramelised Barbary Duck Breast
    coated with Lavender Honey and Clove, Ragout of Roasted Root Vegetables,
    topped with Apple and Fig Samosa, Balsamic Vinegar Reduction
  • Penne Pasta “Alfredo”
    tossed in a Wild Mushroom Cream Sauce, Sautéed Eggplant
    and Deep Fried Plantain
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  • DESSERTS

  • Selections from our Dessert Kitchen or
    our European Cheese Basket
    with Daily Creations from our Pastry Chef

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