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DINNER MENU

STARTERS

CHERRYWOOD-SMOKED BREAST OF LONG ISLAND DUCKLING
RED BURGUNDY WINE AND ONION MARMALADE
Garnished with Segments of Florida Oranges and Grapefruit, Raspberry Mousse

FRESHLY GRILLED PORTOBELLO MUSHROOM AND
HAND-PICKED MESCLUN LETTUCE
Marinated with Fresh Basil and Virgin Olive Oil

DUET OF GRATINATED MUSSELS AND SHRIMP PROVENÇAL
Stewed with Garlic Bruschetta

BEEF AND BARLEY SOUP AND DICED ROOT VEGETABLES

WEST INDIAN PUMPKIN SOUP
Gently Roasted in the Oven, Blended with Chicken Broth and a Touch of Cream

GAZPACHO ANDALOUSE
Chilled Tomato Broth with Diced Tomatoes,
Peppers, Cucumber and Mediterranean Herbs

SALADS

MIXED GARDEN AND FIELD GREENS WITH
TOMATOES, CUCUMBERS AND CARROTS
Your Choice of Dressing

BELGIAN ENDIVE AND RADICCHIO LEAVES
Marinated with Valencia Orange Vinaigrette

MAIN COURSES

LINGUINI WITH ITALIAN SAUSAGE, ASSORTED
BELL PEPPERS AND FRESH MUSHROOMS
Served with Freshly Grated Parmesan Cheese. Also Available as a Starter

PAN-SEARED FILLET OF FRESH FISH WITH ROASTED GARLIC VINAIGRETTE
Buttered Broccoli Florets and Red Skin Potatoes

GRILLED BROCHETTES OF FRESH GARDEN VEGETABLES
Vegetarian Entreé, Served with Couscous and Tomato Broth

DELICE OF THE OCEAN, NEWBURG-STYLE
Black Tiger Prawns, Ocean Scallops and Maine Lobster Meat Tossed with a Creamy Sherry Sauce

BROILED CORNISH GAME HEN WITH BLACK CHERRY SALSA
Saffron Polenta Roll, Sautéed Vegetable Diamonds and Fresh Mushrooms

RACK OF NEW ZEALAND SPRING LAMB DIJONNAISE MINT AU JUS
Marinated with Garlic and Fresh Herbs, Baked with Dijon Mustard Crust,
Boulangère Potatoes, Roasted Baby Vegetables

GRILLED AGED NEW YORK SIRLOIN STEAK
WITH THREE PEPPERCORN SAUCE
Roasted Red Bliss Potatoes and Broccoli Florets