Soups
Beef Consommé
Broad beans, Sweet corn, Chickpeas, Jalapenos’, Avocado and conander
New England Clam Chowder
Potatoes Cream
with leek and truffle scent
Starters
Green salad in red wine infusion
with Asian pear, Gorgonzola Cheese and nuts
Atlantic Salmon Tartar
over an avocado bed
Alaska Salmon Carpaccio
Bonito flakes, miso paste, dashi and leek
Smoked Salmon Terrine
Stuffed with Avocado and lobster with scallops aspic
Meats
A T-Bone Pound served in the stone
with baked potato and sour cream
Filet Mignon
accompanied with Gratinated Potatoes
New Zealand Lamb Ribs
with old mustard costar and mushroom powder accompanied with timbale vegetables
Chicken Breast
stuffed with spinach
Caramelized Duck breast
with Pomegranate sauce – with Gratinated Potatoes
Rice Corner
Broth Rice with Lobster and Shrimp
served in Paella
Black Rice
with Squid served in Paella
Seafood
Salmon in a chipotle cruet
with seasonal vegetables
Seabass fillet flavored with English lemon
with wild rice in the Thai Style
Seafood Aquarium
horseradish with lemon sauce – Alaska Crab Legs – Senegalese Shrimps, Caribbean Lobster Tail with Cigala and Mussel from Galicia
Lobster Thermidor
with fake Eggplant Risotto
Desserts
Cheesecake with Baileys and chocolate
served with English sauce
Gratin Forest Fruits with Champagne Sabayon and Grand Manier
accompanied with Haagen-Dazs vanilla ice cream
Philadelphia Carrot Cake
with Cream Cheese
Medium Apple Pudding
with warm vanilla sauce
Chocolate Volcano
with Dulce de leche ice cream
Vegan Menu
Entrees
Lentil soup with spinach
Chayote in tomatoes culi Almond crunch
Organic salad, purslane, tofu, avocado, watercress,
Cherri tomatoes
Sesame seed in passion fruit vinaigrette
Cucumber ceviche served in organic casaba
Arabian falafel in Green yogurt sauce
Hummus with bread pita
Carrot salad with raisins olive oil in lemon juice, cumin, and parsley
Strong Plates
Noodles taco in corn tortilla served in green tomato sauce
Pumpkin Ravioli
Vegan Hamburger – soy meat with wheat served in crispy potato,
mushroom, arugula, tomato, onion, and endive.
Ratatouille crepes in a creamy leek
Desserts
Raspberry Ice Cream
Corn Cake prepared with soy milk
Flambé of the day
Fruit place