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VICHYSSOISE INDIAN LENTIL SOUP THAI HOT AND SOUR PRAWN SOUP VIETNAMESE GREEN SOUP WITH MEAT BALLS RED AND YELLOW TOMATO SOUP COLD CUCUMBER SOUP CREAM OF MUSHROOM SOUP FENNEL SOUP WITH SAUTÉED GARLIC SHRIMP CREAM OF CAULIFLOWER SOUP CHICKEN VEGETABLE SOUP
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| SALADS | APPETIZERS | ||
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TARTAR OF AHI TUNA ON WATERCRESS WITH RASPBERRY VINAIGRETTE ASIAN GREEN MANGO AND PAPAYA SALAD WITH JICAMA AND LEMON DRESSING FRESH MOZZARELLA WITH VINE RIPE TOMATOES AND BASIL CHIFFONADE CAESAR SALAD WITH CROUTONS AND PARMESAN SHAVINGS BAKED GOATCHEESE ROUNDS ON MESCLUN GREENS WITH A BALSAMIC VINAIGRETTE VIETNAMESE SPRING ROLLS WITH TIGER SHRIMP GRAV LAX WITH CUCUMBER DILL SAUCE ON TOAST INDIAN MEAT OR VEGETABLE SAMOSAS FRESH MISSION FIGS WRAPPED IN PANCETTA, STUFFED WITH CHEVRE (SEASONAL) MUSHROOM FLAN WITH YOGURT HERB SAUCE EGGPLANT CAVIAR WITH SAUTÉED GARLIC SHRIMP AND ORANGE REDUCTION MEDITERRANEAN SEA FOOD TERRINE WITH RED PEPPER COULIS ( WE ALSO OFFER A VARIETY OF VEGETABLE TERRINES AND MEAT PATES ) |
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| PASTA AND RICE | |||
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| CHEESE
RAVIOLI WITH FRESH TOMATO COULIS
PENNE WITH ROASTED RED PEPPER CREAM SAUCE ZITTI WITH FRESH TOMATOES AND BASIL IN OLIVE OIL SPAGHETTI CARBONARA FARFALLE IN A LIGHT PARMESAN TOMATO SAUCE WITH GRILLED CHICKEN BREAST VEGETABLE OR MEAT LASAGNA A VARIETY OF RISOTTOS, INCLUDING MUSHROOM, SEAFOOD, ASPARAGUS OR RISOTTO MILANESE FRIED RICE WITH MXED ASIAN VEGETABLES AND CHICKEN OR SHRIMP
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| ENTRÉES | |||
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| CHICKEN
BREAST IN A LEMON GRASS CRUST WITH TAMARIND SAUCE, ON STICKY RICE
WITH SCALLIONS AND BABY BOK-CHOY
CHICKEN BREAST STUFFED WITH HERBED CHEVRE ON SPINACH WITH ROASTED POTATOES "SALTIMBOCCA" ON SAFFRAN RISOTTO AND BRAISED BABY FENNEL "WIENER SCHNITZEL" WITH GERMAN POTATO SALAD AND MIXED GREENS PORK TENDERLOIN STUFFED WITH SAUTÉED APPLES AND CURRY PASTE, WITH CARROT PUREE AND ROSEMARY- POTATOES "OSSO BUCCO" WITH ORZO PASTA AND GLAZED BABY CARROTS FILLET MIGNON WITH BLUE CHEESE TOPPING, ASPARAGUS AND GARLIC POTATO PURÉE SHISHKEBEB ( LAMB, CHICKEN OR BEEF ) WITH COUSCOUS AND RATATOUILLE ROASTED RACK OF LAMB WITH FRENCH GREEN BEANS, GRILLED TOMATO AND POTATO GRATIN GRILLED SALMON STEAK WITH SAUCE HOLLANDAISE ON WILD RICE PILAF AND GARLIC SPINACH BROILED YELLOWTAIL ON SPINACH PANCAKES WITH ORANGE REDUCTION WHITE FISH QUENELLES (DUMPLINGS) WITH BEURRE BLANC ON SAUTÉED CHINESE BROCCOLI WITH ROASTED FINGERLING POTATOES SWEET AND SPICY THAI FISH (LEMONGRASS AND SCALLIONS) WITH STICKY RICE AND STIR FRIED MUSTARD GREENS |
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| VEGETARIAN | |||
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| VEGETABLE
LASAGNA
COUSCOUS WITH RATATOUILLE NICOISE TOFU CURRY WITH STEAMED JASMIN RICE AND CHINESE VEGETABLES CAULIFLOWER , CARROT AND POTATO CURRYWITH COCONUT CREAM MIXED VEGETABLE STIR FRY TIAN OF THREE VEGETABLES WITH A LIGHT HERB LEMON SAUCE MUSHROOM FLAN WITH ROASTED GARLIC AND GARLIC-ORANGE REDUCTION SPINACH PANCAKES WITH POACHED EGGS AND MUSTARD SAUCE EGGPLANT, ZUCCHINI AND ROASTED RED PEPPER CASSEROLE |
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| DESSERT | |||
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| RASPBERRY
MOUSSE WITH VANILLA SAUCE
TIRAMISU CREME BRULÉE CHOCOLATE MOUSSE WITH WHITE CHOCOLATE SHAVINGS AND RASPBERRY COULIS WINE POACHED PEAR STUFFED WITH ALMOND CREME AND CHOCOLATE SAUCE FRUIT SALAD OF SEASONAL FRUITS WITH NUTS AND RUM RAISINS ASSORTED COOKIES ASSORTED POUND CAKES BLUE CHEESE ( ROQUEFORT, GORGONZOLA OR STILTON ) WITH ZINFANDEL POACHED PEARS AND CANDIED WALNUTS. |
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