Hey all,
Arrielle has a friend over so I'm exploring the boards. Disregard the menu I posted above, here is the latest menus just updated a month ago...
MENU ONE
Strawberry, Kiwi and Pineapple Medley (v) – juicy fresh fruit drizzled with sweet tart lime syrup
Smoked Fish Tapenade – sweet onions, tangy capers and fresh herbs complement this fish dish. Served with a golden brown crostini
Vidalia Onion Tart – sweet vidalia onions combined with nutty gruyere cheese then baked in a buttery cruise. Served with leek fondue and sautéed red peppers
Sopa de Tortilla – robust Mexican tomato soup garnished with fried julienne tortilla
Hot and Sour Shrimp soup – spicy pungent lemongrass scented seafood broth with cilantro and vegetables
Chilled Watermelon Gazpacho (v) – a variety of flavors and textures paly off beautifully in the soup, garnished with chopped celery and cucumber
Spinach Salad – fresh spinach with plum tomatoes, sliced mushrooms and toasted sunflower seeds
Caesar Salad - simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons
Shrimp Ravioli – bits of shrimp in pasta pillows, served in a creamy coconut lime lobster sauce atop wilted spinach and garnished with fried leeks
Linguini with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pasta
Pan Seared Fresh Alaskan Salmon – simple and delicious. Served atop braised lentils, with tender green beans, sweet snow peas and verjus beurre blanc
Fresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetables
Pan Fried Pork Medallions – meaty medallions served with buttery mashed potatoes, broccoli and a savory forest mushroom ragout
Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary served with assorted vegetables
Slow Roasted prime Rib – juicy cut of beef served with baked potato and tasty horseradish jus
Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables
Grilled Mediterranean Vegetable Quesadilla (v) – Melted Montery Jack cheese and vegetables sandwiched in a warm flour tortilla. Served with a tomato-cilantro salsa
Aloo Gobi Methi – fenugreek flavored potato and cauliflower curry served with fragrant basmati rice, pappadams and tangy raita
Strawberry Pavlova (v) – crispy meringue coated with fresh cream and topped with a strawberry compote –as distinctive as its namesake
Chocolate Cherry Cake – classic flavor combination in a cake. Served with a dollop of Kirsch cream
Savarin – luscious sponge cake soaked in Grand Mariner syrup and finished with fresh fruit and mango goulis
Low fat Blueberry and Peach Cobbler – spiced with cinnamon and dusted with powdered sugar
Sugar Free Chocolate pot de crème – rich chocolate cream perfumed with a hint of coffee
MENU TWO - Formal Night
Orange Carpaccio – thinly sliced citrus complemented by the sweet sharpness of red onion, the salty bit of feta cheese and tangy cumin mint yoghurt
Shrimp Cocktail – served chilled with spicy-sweet Royal cocktail sauce
Escargots Bourguignonne – tender snails, drenched in melted garlic herb butter nd baked to perfection
Lobster Bisque – rosy colored and laced with cognac and whipped cream, this is a classic fare
Oxtail Broth – rich beef broth scented with aged sherry, served with a crispy cheese twist
Chilled Golden Pear Soup (v) – delicately sweet, this chilled soup serves as a canvas for the dark red of the dried cranberry garnish
Caesar salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons
Truffled Wild Mushroom Linguini Alfredo (v) – white truffle oil enhances the earthiness of the wild mushrooms in the creamy pasta dish
Linguini with Mariana Sauce (v) – fragrant sauce of tomatoes, onion and garlic, simmered and tossed with al dente pasta
Fresh Alaskan Steelhead Trout – pan-seared and served on a mound of creamy black olive polenta, and accompanied by Spanish sofrito and fried capers
Fresh Alaskan Ling Cod – broiled fish filet served with Chef’s choice of vegetables
Roasted Duck – a black currant sauce and sweet red cabbage complement the richness of the duck, while golden brown croquette potatoes add texture
Chicken Breast with Seasonal Herbs – grilled breast of chicken perfumed with rosemary served with assorted vegetables
Filet of Beef – piquant green peppercorn sauce is the perfect partner to this tender cut of beef. Served with a mound of creamy whipped potatoes and meaty sautéed crimini mushrooms
Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables
Eggplant Mozzarella Tower (v) – thick sautéed slices of eggplant, drizzled with balsamic glaze, surrounded by chunky plum tomato sauce
Potato curry (v) – potatoes, onion and rich spicy tomato curry served with fragrant basmati rice, pappadams and tangy raita
Grand Marnier Soufflé – with each bite this warm delicacy melts on the tongue to release a hint of slightly bittersweet orange liqueur
Double Strawberry Cheesecake – creamy cheesecake laced with a strawberry swirl, Add a dollop of whipped cream, a spoonful of strawberry compote and enjoy!
Cherries Jubilee (v) – warmed, dark red cherries laced with Kirsch, Generously ladled over vanilla ice cream
Low Fat Double strawberry Cheesecake – low fat cheesecake laced with a strawberry swirl, Add a spoonful of strawberry compote and enjoy!
Sugar Free Coconut Vanilla Layer Cake – a Tahitian vanilla mousse rests between layers of moist cake, Toasted coconut adds a bit of crunch
MENU THREE
Caprese Salad (v) – creamy fresh mozzarella and sun ripened tomatoes drizzled with extra virgin olive oil. Simple yet perfect
Antipasti – Cured Italian ham, seasonal melon, grilled vegetables, marinated Portobella mushrooms, and baked caramelized garlic
Scallop Risotto – delicate sea scallops enhanced by the sweetness of corn, served over a creamy mascarpone risotto
Creamy Roasted Garlic Soup – mild and fragrant garnished with rye bread croutons
Minestrone(v) – A hearty tomato soup, filled with vegetables and pasta, sprinkled with Pecorino Romano cheese
Strawberry Bisque(v)– perfectly chilled soup garnished with a sprig of fragrant mint
Caesar Salad – simple and classic. Crisp romaine lettuce with shaved parmesan and herbed croutons
Insalata Mista (v) – mixed greens, crisp zucchini, sweet red bell peppers and black olives
Rigatoni Pasta – spicy chorizo sausage, colorful bell peppers, grilled corn, olive oil and basil lend a Southwestern twist to this dish
Rigatoni with Marinara sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta
Garlic Tiger Shrimp – reminiscent of classic shrimp scampi; sautéed in garlic herb butter and accompanied by seasonal vegetables
Fresh Alaskan Ling Cod – broiled fish fillet served with Chef’s choice of vegetables
Chicken Marsala – sautéed chicken scallopine nestled in Marsala mushroom sauce, served with buttery mashed potatoes and fresh vegetables
Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables
Lamb Shank with Rosemary – succulent lamb shank flavored with a hint of rosemary and served with oven roasted vegetables and garlic mashed potatoes
Black Angus Top Sirloin - grilled to order, topped with herb butter and served with garden vegetables
Vegetarian Chili – full of vegetables and slightly spiced. Topped with grated cheese and sour cream. Served with jalapeno corn bread
Kaju Paneer Dhansak – paneer, fenugreek, tarka dal and pineapple curry served with fragrant basmati rice, pappadams and tangy raita
Warm Chocolate Cake (v) warm chocolate cake complemented by milk chocolate sauce and sweet roasted pears
Raspberry Panna Cotta – full of raspberry flavor, this light Italian dessert is served on a crunchy almond butter cookie
Tiramisu – this creamy dessert combines the best of several worlds: mascarpone, espresso, Kahlua
Low Fat Angel Food Cake – light as a feather, with Grand Mariner marinated strawberries
Sugar Free Chocolate Mint Cake – layers of moist chocolate sponge cake and silky sugar free chocolate mint mousse
MENU FOUR
Fired Roasted Red Pepper Hummus (v) – creamy hummus and toasted pita paired with tangy red pepper
Shrimp Cocktail – served chilled with spicy sweet Royal cocktail sauce
Spinach Dip (v) – warm and creamy, this spinach dip is comfort food at its best. Served with crispy tortilla chips
Roasted Pumpkin and Apple Soup (v) – Pumpkins natural sweetness is balanced with crisp apples. Crème fraiche and fried sage add a savory touch
Onion Soup – caramalized onions are simmered in rich beef broth. Full of flavor each serving is finished with a Gruyere toast
Chilled Forest Berries and Buttermilk soup (v) – a unique combination of sweet, fresh berries blended with tart buttermilk
Caesar Salad – Crisp romaine lettuce and crunchy jumbo croutons, sprinkled with Parmesan shavings, served family style
Smoked Salmon Pasta – earthy sautéed mushrooms, crushed tomatoes and cream complement the flavors of smoked salmon and Grey Goose vodka
Conchiglie with Mariana Sauce (v) - fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta
Fresh Alaskan Scrod Tempura – mild fish, lightly coated with tempura batter and fried golden. Served with stir-fried vegetables and homemade sweet and sour sauce
Fresh Alaskan Salmon – broiled fish filet served with Chef’s choice of vegetables
Roasted Turkey – served with apple bread dressing, rich pan gravy, a mound of creamy mashed potatoes and tart cranberry sauce
Chicken Breast with Seasonal Herbs - grilled breast of chicken perfumed with rosemary and served with assorted vegetables
Grilled NY Strip Steak – juicy steak with decadent Béarnaise sauce, crispy potato wedges and sautéed zucchini
Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables
Risotto Primavera (v) – creamy risotto flavored with a hint of saffron and garnished with freshly grilled vegetables
Rice Biryani (v) – delicately flavored with saffron and spices, served with pappadams and tangy raita
Brownie Madness – a dollop of bittersweet chocolate mousse perched atop a chocolate brownie and drizzled with semi sweet chocolate sauce
Key Lime Pie – tangy creamy custard with the distinctive flavor of key lime nestled in a flaky pie cruise
Banana and Crunchy Nut Parfait (v) – creamy frozen banana custard in layers of luscious whipped cream finished with caramel fudge sauce, almonds and macadamia nuts
Sugar Free Key Lime Pie – tangy sugar free key lime custard in a flaky pie cruise served with marinated berries
Low Fat Strawberry Shortcake – light buttermilk pound cake layered with glazed sliced strawberries
MENU FIVE – Formal Night
Sun Ripened Pineapple – Sweet apricot ricotta and the subtle bite of black peppercorn are perfect with pineapple slices
Citrus Cured Salmon - Thinly sliced salmon served with a refreshing dill cucumber salad
Creamed Wild Mushrooms in Puff pastry – a herby blend of wild mushrooms, cream and herbs all encased in delicate puff pastry
Cream of Asparagus – pale green and creamy, this delicious classic soup is garnished with crunchy almonds
Double Duck Consommé – aged port gives this rich broth a depth of flavor and is garnished with a mélange of julienne vegetables
Roasted Peach Soup – roasting brings out the sweetness of this stone fruit. Strawberries serve as a colorful garnish
Caesar Salad – simple and classic, Crisp romaine lettuce with shaved parmesan and herbed croutons
House Salad – Boston and Oak leaf lettuce, vine ripe tomatoes and sunflower seeds
New England Bay Scallops and Ziti – sweet bay scallops, grilled with Portobella mushrooms and fire roasted red pepper pesto swirl around the pasta
Ziti with Marinara sauce – fragrant sauce of tomatoes, onion, garlic, simmered and tossed with al dente pasta
Fisherman’s Plate – A broiled lobster tail and garlicky shrimp with broccoli florets
Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables
Thai BBQ Chicken Breast – the delicate perfume of jasmine rice is enhanced by coconut and lemongrass
Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables
Slow Roasted Aged Prime Rib – served with natural au jus, a fluffy baked potato and light glazed root vegetables
Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables
Asian Fried Tofu (v) – golden brown tofu is matched with sautéed bok choy, shiitake mushrooms and spicy red curry sauce
Kabuli Chana (v) – chickpea curry served with fragrant basmati rice, pappadams and tangy raita
Desert Sampler – a trio of exquisite tastes and textures on one plate
Low fat Berry Mousse – light strawberry and blueberry yoghurt mousse accompanied by a rich tasting low fat vanilla sauce
Sugar Free Red Berry Tart – delicate flaky pie cruise filled with sugar free vanilla pastry cream and fresh red berries
MENU SIX
Exotic Fruits
Crab and Shrimp Salad
Melon Proscuitto
Beef and Veal Tortallacci
Jalapeño Potato Soup
Chicken consommé
Chilled Cranberry and Mango soup
Seasonal Greens
Caesar Salad
International Cheese Plate
Penne Tarantina – a chunky tomato and garlic sauce loaded with plump mussels, shrimp and sweet bay scallops all tossed with al dente pasta
Penne with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta
Cornmeal Dusted Talapia – slightly crispy fish filet served with a healthy portion of Japanese ratatouille and a wasabi aioli
Fresh Alaskan Salmon – broiled fish fillet served with Chef’s choice of vegetables
Parmesan Crusted Turkey Tenderloin – a savory sage and mustard sauce is the perfect foil for this poultry dish
Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables
Slow Roasted Beef Shoulder Fillet – served with decadent mascarpone roasted potatoes and Shiraz reduction
Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables
Asparagus and Brie Tart (v) – fresh asparagus and nutty brie are baked in a buttery crust – topped with grilled plum tomato, arugula salad, red pepper essence and chive oil add a bright touch
Gobi Ki Sabzi (v) – cauliflower curry with cumin seeds, ginger, peppers and tomatoes served with fragrant basmati rice, pappadams and tangy raita
Choco-Chino Trilogy – a delightful chocolate trip: sweet Grand Marnier white chocolate mousse, creamy milk chocolate and Kahlua cheesecake, and a slice of dense dark chocolate mud cake
BBB – Banana and Baileys Irish Cream brulee custard baked under a caramel crust
Magic Mango Parfait – light creamy frozen mango custard layered with Caribbean mango salsa
Low Fat Exotic Pineapple and Coconut Cake – a pina colada in a flourless cake –with a healthy scoop of pineapple sorbet for good measure
Steamed Sugar Free Vanilla and Berry Custard – finished with fresh berries
MENU SEVEN
Southeast Asian Inspired Garden Salad (v) – Napa cabbage, sweet snow peas and shiitake mushrooms in a spiced ginger, oyster sauce and rice vinegar dressing
Smoke Duck Breast – sliced smoked duck breast served with asparagus-arugula salad, candied walnuts and honey orange dressing
Bay Scallops and Crab Meat Gratin – dainty bay scallops and sweet crab meat drenched in herb butter sauce, served with a French flute crostini
Halibut Chowder – hearty fish stew with sweet corn, Yukon Gold potatoes and oyster crackers
Beef and Tomato Soup – flavorful soup garnished with root vegetables and beans
Chilled Forest Berry Soup (v) – a burst of berries swirled wit buttermilk
Caesar Salad – simple and classic, Crisp romaine lettuce with shaved parmesan and herbed croutons
Glacier Salad (v) – iceberg lettuce and crisp garden vegetables served family style
Spiral Pasta – pieces of smoked trout and creamy brandy sauce tossed with al dente pasta. Garnished with ripe cherry tomatoes and scallions
Spiral Pasta with Marinara Sauce (v) – fragrant sauce of tomatoes, onion and garlic simmered and tossed with al dente pasta
Fresh Alaskan Catch of the Day – baked on a cedar plank and served with tender new potatoes
Shishimi Chicken Schnitzel – chicken breast marinated in a Japanese seven spice mix, fried golden and served with wasabi mashed potatoes , garlic broccoli, soy braised corn on the cob and Mirin infused mayonnaise
Chicken breast with seasonal herbs – grilled breast of chicken perfumed with rosemary and served with assorted vegetables
Venison Stufado – braised in a rich Burgundy and shallot sauce with a bread spinach dumpling and tart cranberry compote
Black Angus Top Sirloin – grilled to order, topped with herb butter and served with garden vegetables
Vegetarian Bami Goreng (v) – Garlic, chili and green onions are combined with fresh vegetables to make up this Indonesian favorite, Strips of omelet and a sweet peanut sauce complete this dish
Brinjal Bhajee (v) – baked and pureed eggplant curry with chili, served with fragrant basmati rice, pappadams and tangy raita
Chocolate, Whisky and Raisin Cake – delicious cake finished with soft whipped cream
Apple-Rhubarb Crumble Pie(v) – sweet tart fruits, topped with oatmeal crumbles and baked until golden
Warm Maple Syrup Pudding – moist vanilla cake soaked in maple syrup sauce
Low-fat stone fruit Clafouti – a variety of stone fruits in a light batter, baked and served with low fat vanilla ice cream
Sugar-free Berry Flap Jack Cake – flavorful cake filled with berries and cream
MENU EIGHT
Onion Focaccia
Melon Proscuitto
Shrimp Ceviche
Curried Vegetable Samosa
Cream of Cauliflour Soup
International Cheese Plate
Beef consommé
Greek Salad
Chilled Blueberry and Yoghurt Soup
Boston Lettuce
Papardelle and Fresh Peas
Thai Style Shrimp
Buttermilk Fried chicken
Vegetable Pad Thai
Vegetable Madras
Chicken Breast – with Seasonal Herbs
Pan Seared Atlantic Salmon
Papadelle with Mariana Sauce
Black Angus Top Sirloin
Cappuccino Layer Cake
Passion Fruit Merangue Tart
Coconut Parfait
Low fat Summer Pudding
Sugar Free Guava Napoleon
