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| - Poached sea brim with fresh artichokes, kalamata olives, brandade beignets and red bell pepper coulis |
| - Grilled Tuna with tomato / avocado salsa, Balinese red rice, marinated bok choy and beurre noissette vinaigrette |
| - Seared Sea Bass and Clams with dill potatoes, grilled fennel, tomato confit and Champagne sauce |
| - Red Snapper with mustard crust, potato mousseline, palm hearts, green asparagus and tomato antiboise |
| - Seared Opaka filet on green pea purree, fresh pasta with baby lobster and a beurre noisette vinaigrette |
| - Jumbo Prawn pan with garlic confit, sun dried tomatoes, fresh herbs and mixed green salad |
MAINS
FISH AND SEAFOOD
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MEAT AND POULTRY
| - Seared Black Angus tenderlion " à la bonne femme " (with veal cheek, soy bean, mushroom and potato) |
| - Grilled Wagyu rumpsteak with Lyonnaise potatoes, mixed salad and green pepper sauce |
| - Duck breast with grilled pineapple, roasted potato, confit of the leg and honey bay leave jus |
| - Braised Lamb Shank with dried fruit couscous, grilled courgette, eggplant, and a purree of capers and dates |
| - Roasted Chicken Breast with spinache "à la crème", parsley potatoes, croquette of the leg and truffle jus |
| - Seared Pork Loin & braised pork belly with home made tagliatelle, roasted butternut pumpkin & a mushroom sauce with sage |
VEGETARIAN
| - Mushroom canneloni gratin with kalamata olives stuffed cherry tomato, truffle vinaigrette and green salad |