Appetizers
Seared Diver Scallops over Caramelized Onion-Redskin Smashed Potatoes with Oxtails, Roasted Shallots and Shiitake Mushrooms
Lobster Taco in Beet Root Tortilla with Fresh Guacamole and Chipotle Aioli
Shrimp Sauteed in Chile Oil, Garlic, Brown Sugar and Lime on Won Ton Stack
Grilled Mozzarella Di Bufala Wrapped in Grape Leaf. Served over Heirloom Tomatoes with Basil Chiffonade, Extra Virgin Olive Oil, Twelve Year Old Balsamic Vinegar and Cracked Black Pepper
Steamed Artichoke with Lemon-Pepper Dipping Sauce
Sake Steamed Clams with Lemongrass, Ginger, Scallions and Fermented Black Beans
Terrine of Grilled Eggplant, Roasted Peppers, Kalamata Olives and Smoked Gouda. Served with Crustade
Grilled Oysters on the 1/2 Shell. Napped with Lemon – Cucumber Infused White Wine Reduction
Gamno Doki
Tofu, Shiitake Mushroom, Mountain Potato and Pea Shoot Cake. Embraced with Sake, Ginger and Soy
Seared Foie Gras with Asian Pear and Plum Wine
Salads
Melange
Crabmeat, Asparagus, Mango, Avocado and Hearts of Palm. Toasted Pinenut Vinaigrette
Arugula Salad with Jicama, Red Onion, Goat Cheese, Sunflower Seeds and Radish Sprouts. Ruby Red Grapefruit Vinaigrette
Spinach Salad with Roasted Beets, Pancetta, Maytag Blue Cheese and Candied Spiced Walnuts. Passionfruit Vinaigrette
Baby Mesclun Greens with Watercress, Fresh Herbs and Belgium Endive. Lemon-Dijon Vinaigrette
Pasta
Spicy Shrimp and Oysters. Served over Linguine with Lobster Essence and Chives
Penne with Grilled Chicken Breast, Sundried Tomatoes, Broccoli, Goat Cheese and Toasted Pinenuts. Balsamic Chicken Reduction
Orecchiette with Exotic Mushrooms and Asparagus Tips. Sauteed in Truffle Oil with Gorgonzola Cream
Yakisoba
Stir Fried Japanese Buckwheat Noodles with Napa Cabbage, Broccoli, Peppers, Scallions, Bacon, Tomago and Pickled Red Ginger
Entrees
Yellowtail Snapper Sauteed with Bananas, Lemons and Toasted Almonds. Served over Banana Leaf with Orzo Pilaf and Grilled Hearts of Palm
Grilled Salmon Enrobed in Green Apple, Smoked Bacon, and Shallots. Served over Spinach and Grilled Portabella with Lemon Sea Foam
Grilled Sushi Grade Rare Tuna. Vegetable Stir Fried Mifun Noodles. Champagne – Ginger Sauce. Wasabi Caviar
Floribbean Spiced Pan Roasted Chilean Seabass Drizzled with Avant Gardens Grapefruit Syrup. Asian Vegetable Salad
Tempura Soft Shell Crabs served over Seaweeds Salad with Miso Glaze and Wasabi Cream
Blackened Ribeye Steak with Green Peppercorns and Boursin Cheese. Straw Vegetables. Caramelized Onion Smashed Potatoes
Basil Infused 1/2 Roasted Chicken with Roasted Garlic Pan Sauce. Served over Tomato Cous Cous with Chardonnay Braised Fennel
Grilled Filet Mignon with Shiitake Mushrooms and Roasted Shallots – Marsala Demi-Glace. Grilled Polenta
Herb Garlic Crusted Pork Tenderloin. French Lentil Salad with Oven Dried Tomato. Basil – Mint Oil