Appetizer


Soupe de Homard
Lobster bisque with croutons

Vol-au-Vent
sauteed shrimp, morels and cream in puff pastry

Octopus Salad
lemon and olive oil

White Tuna Tartare
yuzu dressing

Lobster Salad
with celery remoulade
Six Oysters on half shell

Terrine de Foie Gras
caramelized pear

Main Course

Roasted Sea  Bass
basmati rice, coconut milk and ginger sauce

New Zealand Rack of Lamb
roasted Vegetables, fresh mint sauce

Poached Red Snapper
in fish broth and root vegetables

Cote de Boeuf ( for two)
rib eye for two, french fries and bearnaise sauce

Diver Sea Scallops
wild mushroom risotto

Roasted Half Chicken
sauteed spinach, garlic mashed potatoes

Steak Frites
sirlion steak with bearnaise or pepper sauce

Dessert

Heart Shaped Passion Fruit Mousse
with fresh rasberries

Frozen Poire William Souffle

Crispy Thin Apple Tart
vanilla ice cream

Creme Brulee

Bitter Sweet
Chocolate Souffle
 ( please allow 20 minutes)

Regular  Dinner Menu not Available