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  • Appetizers

  • Pepper Crusted Beef Tenderloin Carpaccio
    Parmesan Shavings, Pine Nuts and Truffle Oil
  • Heirloom Tomato and Mozzarella Tart
    Oven Baked with Basil Pesto, Island Greens and Aged Balsamic
  • Alaskan Shrimp Martini
    with Juileanne Of Crisp Iceberg and Marie Rose Sauce
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  • Soups

  • Cream of Butternut Squash Soup
  • Pink Beach Fish Chowder
    spiked With Black Seal Rum
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  • Salad

  • Island Green Salad
    tossed with Red Onion, Cherry Tomato and Shallot Vinaigrette
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  • Main Course

  • Char Grilled Medallians of Pork Tenderloin
    glazed with a Granny Smith Apple and Blue Cheese Crust,
    Carmelized Parsnip Timble, Green Asparagus and Star Anise Reduction
  • Poached Corn Fed Chicken Breast
    Filled with Smoked Bacon and Chive Mousse,
    served with Buttered Tagliatelli, Tomato and Wild Mushroom Sauce
  • Baked Fillet Of Salmon
    Topped with a Chive and Crab Potato Rosti,
    set on Buttered Green Asparagus Tips, Lemon Butter Fondue
  • Farfalle Pasta
    tossed With Garden Peas, Baby Spinach and
    Red Onion Bound in a Parmesan Cream Sauce
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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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