MAIN COURSES

Seafood Linguini P asta

with shrimp, scallops and squid, served in a creamy white wine sauce.

Chicken Penne

Dijon marinated thigh with capers, black olives, fresh basil in a spicy tomato sauce.

Sundried Tomato Rubbed Rack of Lamb

with plantain mousseline and fine beans.

Grilled Catch of the Day

with Lyonnais potatoes, sautéed green vegetables and a fruit and avocado salsa.

Catch of the Day

fresh catch pan seared with scented rice, bok choy, cherry tomatoes, and a dill cream sauce.

Beef Tenderloin with Gratin Potatoes

asparagus, zucchini fritti and port reduction.

New Zealand Rack of Lamb

seared medium rare with a Dijon mustard and sundried tomato rub, served with Lyonnais potatoes, green asparagus and a port wine jus.

Sautéed Shrimps in a Golden Apple Sauce

with jasmin rice and avocado, arugula salad.

SAMPLE