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Served Luncheon & Dinner

seasonal ingredients artistic presentations a palette of colors savor the taste


LUNCHEON MENU

Starter
SHRIMP, ASPARAGUS & TOMATOES
saffron marinated shrimp salad, red & yellow tomatoes, brioche croutons & mâche
asparagus shavings & asparagus horseradish foam

Entrée
HALIBUT PRIMAVERA
topped with roasted wild mushrooms, lemon tarragon beurre blanc
carrot purée, confetti of baby carrots, asparagus, radishes, pearl onions & brussel leaves

Dessert
PIÑA COLADA TART
chocolate ganache tart with coconut cream
roasted pineapple, coconut sorbet, malibu rum caramel sauce

 

DINNER MENU

Starter
GREENMARKET TAPAS
tomatoes, peppers & summer squash ratatouille on an almond ricotta flatbread
frisee & watercress salad with bursts of grapes, tomatoes, manchego & almonds
frozen granita of grapes, fennel & basil

Entrée – Guest Choice of
CREOLE SNAPPER
topped with pineapple tomato relish, honey cider vinegar gastrique
ginger carrot potato mash, baby broccoli with orange zest
or
ARTISAN STEAKHOUSE BEEF
peppercorn dusted beef filet, caramelized cipollini onions, AK-1 steak sauce
duck fat rosemary roasted fingerlings, cauliflower creamed spinach

Dessert
CHOCOLATE BEGGARS PURSE
warm chocolate amaretto ganche baked in a crisp pastry pouche
seved with macerated strawberries, raspberries & blackberries

 
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