Tantra

Hand-picked vine ripe tomato layered with Laura Chenel goat cheese discs & fresh picked basil leaves. Drizzled with basil oil and toasted pine nuts.

Romaine hearts, grilled tomatillos, corn and red onions topped with anchovy Caesar dressing and shaved parmesan cheese.

Jumbo black tiger shrimp chilled and served with fresh cocktail sauce and garnished with lemon wedges.

Ahi tuna tossed with diced granny smith apples, green chilies, cilantro, Bermuda onion and toasted peanuts with soy sesame oil on a bed of wakame.

Pan seared foie gras served with a mix ture of turmic infused apple, pear, candied walnuts and watercress, finished with pomegranate reduction.

l with gingered black Thai rice, Napa cabbage & shitake mushroom stir fry with sweet bell peppers and a soy sake glaze

Pan-seared fresh Chilean sea bass with a bundle of artichoke heart, baby carrot and asparagus, sautéed baby spinach and potatoes with lemon caper butter sauce.

Flash-seared Hawaiian ahi tuna tataki over mango carpaccio, drizzled with ponzu sauce and finished with a splash of wasabi mayonnaise encircled by an Asian snow pea salad.

Grilled center cut filet mignon on mashed potatoes, sautéed spinach finished with Cuban coffee glaze and coriander cream sauce.

Grass feed, free range paired with rack of lamb, watercress salad and Brussel sprouts oven-crispy naan bread with garlic butter.

Boneless thigh meat marinated in yogurt, served with warm chickpea salad, ginger- garlic sauce

Sun dried tomatoes, extra virgin olive oil and herbs, served with naan bread

Vegetable Stir Fry