with tomato salsa and saffron mayonnaise
with vegetable stir fry and baby bok choy
sauteed shallots, cherry tomatoes shitake and basil in white wine garlic cream sauce over puff pastry palmeras
and caramelized mango with cranberry gastric on French toast with port wine reduction
guacamole with mixed greens and mango vinaigrette
with granny smith apple and fennel remoulade
with goat's yogurt tzatziki and paprika phylo waffer
with spinach watercress Asian pear candied pecans and honey mustard vinaigrette
Caribbean lobster with baked pineapple, celery and tomatoes in a coconut cashew ginger sauce
chuka soba noodle and stir fried vegetable medley with samba sauce
cranberry risotto and confit spring roll with barbary fig sauce
pan seared with yukon gold mashed potatoes and haricot verts in an herbed vermouth sauce
fennell shitake compote with tomatillo and poblano coulis
coconut basmati rice and tropical salsa
marinated chicken breast with goat cheese, mashed yukon gold potatoes and wild mushroom red wine bechamel sauce
tenderloin with herbed red bliss potatoes and shoestring vegetables choice of cabernet of gorgonzola sauce
classic creme caramel kissed with a passion fruit sauce
our version of the classic tiramisu
molten chocolate cake topped with vanilla rum ice cream with carmel and chocolate sauces
'dulce de leche' souffle
strawberry vanilla cheesecake over a cinnamon creme brule with chocolate and honey-vanilla sauce