Sashimin

Topped with sizzling sesame oil, ginger and green onions

Sauteed Calamari

With olive oil over tahini and chickpeas

Blackened Tuna

Over lemon herb pasta

Beef Tenderloin

Served M-MR with mushrooms in balsamic reduction

Home made chicken liver pate

served with a granny smith chutney

Beets, mint and goat cheese salad

Healthy Choice

Green papaya, broccoli, basil, cilantro, peanuts in a lemon chili sauce (veg)

Mixed Field Green Salad

With parmesan and gorgonzola tossed in a balsamic dressing (veg)

Sticky Chili Chicken

Fillet Mingon

8oz. Cut with choice of red wine sauce or creamy mustard sauce

Pasta

with artichoke, mushrooms, scallions and parmesan (veg)

Asian style cellophane noodles

with vegetables and ginger (veg)

Red Snapper Fillet

Pan seared with portabello mushrooms caramelized onions and balsamic vinegar

Grilled Sea bass

with smoked bacon and lentil salad

Seared Tuna

Fresh pacific yellow fin in a honey chili marinate

Grilled Shrimp

In a mild curry satay

Shrimp Scampi

over green salad with parmesan cheese

Seafood Linguini

In a tomato martini crab sauce with shrimp, calamari and mussels

Seasons Toblerone

Dense chocolate with almond nougat and rich chocolate ganache

White Chocolate mousse with strawberries

Creme Brule