Frappee of cherry tomatoes and celery
with sweet basil
Lobster cappuccino,
perfumed with star anis
Shrimp, salmon and clam in bordeaux jelly salad bouquet
And herbal dip
Sautéed garden vegetables
in ginger teriyaki broth, wild rice
Roastbeef and matured french brie
on finest garden salads in raspberry vinegar

Main course

Pork filet wrapped in crispy bacon,
On mushrooms in tarragon cream And mashed potatoes
Tender chicken breast in crunchy pecan,
curry fruit sauce and shiitake risotto
Lasagna of salmon, snapper and prawn
Bathed in sauvignon veloutee, Topped with lobster cream
Beef filet stuffed with gorgonzola cheese,
Ratatouille and thyme-rosemary potatoes
Salmon steak over langostino coulis
Steamed chaya- apple mix and wild rice