Appetizers (Please choose 3/4)

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-Tomato confit Bruschetta with Parmesan Shards

-Warm brioche with goat's cheese, Arugula, and Pickled Pear. 

-Chilled Cucumber, Smoked Salmon, sour cream on Toast

-Carnitas, Red Slaw, Green Salsa on Tortilla 

-Daily Ceviche on Lime Tortillas Green Salsa. 

-Chilled Cucumber and House-made Red Pepper Hummus 

-Pear and Prosciutto Crostini with Cream Cheese and Honey

-Spicy Italian Meatballs with Mozzarella and fresh Basil

-Mini Arancini with Spicy Tomato and Red Pepper Sauce. 

-Steak tartare on warm Brioche

-Salmon Belly Ceviche Pani Puri with Thai Essence 

-Olive Tapenade, French Toast, and sour Cream 

-Pissaladiere

 

 Salad Course, please choose one.

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-Seared and Spiced Ahi Tuna with Thai Dressing, Micro Herb Salad and pickled Peppers, 

-Thai chili Crab Salad with spicy egg noodles and Chilled creme Vichyssoise

-Beet Tartar Salad on warm Brioche with baby salad

-Tomato Caprese Salad with grilled California Peaches

-Sydney Caesar Salad, crispy smoked bacon and egg crumble

- Mixed Berry Salad on a bed of Avocado Crème, with baby Arugula, goats cheese crumble and caramelized Pecans tossed with Balsamic Vinaigrette

-Classic Salad Nicoise with seared Ahi Tuna 

-Hamachi Crudo with Pink Grapefruits and Serrano chili

-Fresh Lobster, Mango and Avocado Salad with a Tarragon Mayo

-Pan Seared Foie Gras on Baby Spinach and Green Lentil Salad with Sweet and Sour Peppers

-Ceviche of Tuna, Salmon, and Fresh Scallops with Chili, Lime, Coriander, and Citrus Fruit

 

 

Pasta, Risotto, Soup course, please choose one. 

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-Wild Mushroom and Black Truffle Risotto, Parmesan and Fresh Herbs

-Asparagus and artichoke Barigoule Risotto, Parmesan and fresh herbs

-Creamy artichoke and blue cheese fettuccine

-Tagliatelle With zucchini, peas, and basil cream

-Cacio e Pepe

-Wild Mushroom and Black Truffle Risotto, Parmesan, and fresh Herbs

- Fresh herbs and baby pea risotto with Divers Sea Scallops served with fresh Parmesan 

-Cream of Lobster Bisque baked with crisp pastry topping

-Chilled creme Vichyssoise with buttered leek and angel hair fries

-Black Mussel. Tomato and Saffron soup with Egg Noodles

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Third Course Fish/Seafood, please choose one.

-Pan Seared Sea Scallops, Celeriac Puree Bacon sesame seed Crust, and sweet pea jus.

-Steamed black Mussels and Spaghetti, fresh Tomato, Oregano, Basil, and White Wine

-Pan Seared Swordfish, Herb Crust, Tuscan tomato dressing, and Sweet Potato Puree.

-Fresh Lobster, Mango, and Avocado Salad with a Tarragon Mayo

-Chefs Johns Fish and Chip Taco with spring Pea slaw and Tartar dressing

-Crispy Shrimp with Sweet and Sour Peppers dip and Vietnamese Salad. 

-Fresh Lobster Thermidor, 

-Maine Lobster Ravioli, fresh Thyme Butter, and chilled Ossetra Caviar, 

-Pan Seared Atlantic Halibut, Herb Crusted, Celeriac Purée, and a Sweet Pea Jus.

-Seared Atlantic Salmon, Paris Mash, Asparagus, and a Tomato Moroccan Dressing.

-Crispy Seared White Fish Filet (market availability) Vietnamese Herb and rice noodle salad with a lime and coconut jus.

-Oven Roasted Sea bass, ratatouille, herb olive oil with fresh spaghetti.

-Harissa Spiced Salmon, yogurt fresh herb dressing with Moroccan Couscous.

 

 

Chefs Refreshing Sorbet Course

 

Main Course, please choose one.

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-Herb and Pepper pepper-crusted chateaubriand, Red wine Jus, Wild Mushrooms, Fondant potatoes, and Carved table-side

-Classic Prime Filet Beef Wellington, red wine Pepper Sauce, Paris Mash, and fresh greens.

-Classic Filet Mignon Au Poivre, Hand cut Truffle Fries and Ratatouille. 

-Char Grilled New York strip steaks, grilled Italian vegetables, Crispy Parmesan potatoes, confit tomato, and Chefs Herb Butter.

-Duck two-way, slow-roasted wood Duck breast, citrus glaze, and Duck leg confit and herb salad.

-Roast Rack of New Zealand Lamb, provincial vegetables, Gratin Potatoes, and minted jus 

-Char grilled Filet Steak, red wine jus with potato gratin, and French Beans wrapped in smoked bacon

-Crispy Duck Breast, Red Coconut Curry, Glazed Pineapple with Egg Noodles and Asian Greens

-Char Grilled Rib Eye, Wild Mushrooms, Green Pepper Cream and Truffle Fries.

-Pan roasted Pork tenderloin, Grain Mustard, smashed pee wee pots, and honey-glazed Brussels sprouts.

-Seared Wagyu Beef Filet with Roasted Brussel Sprouts, Fondant Potatoes, Red Wine Jus, and Horseradish Cream.

-Seared Wagyu Beef Filet, Crispy Duck Fat Potato, Wild Mushrooms, Red Wine and Brandy-soaked Chardonnay grape Jus, Glazed Heirloom Carrots.

-Corn Fed Chicken Breasts stuffed with wild Mushrooms and Black truffle, served with Asparagus and Paris Mash.

-Moroccan Lamb stew with Fattoush salad and Lebanese Rice. 

-Char Grilled Lamb Cutlets with olive oil crushed potatoes and Tabouli Salad. 

-Flat Iron Steak, wild Honey, and Balsamic Charred with Greek Lemon Rice and roasted Almond Bean Salad.

Sautéed lemon-scented Chicken Breasts, wild Fennel, and Rosemary with grilled Garlic Potatoes.

 

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Dessert, please choose one.

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-Almond Frangipane Tart, red wine poached cherries and mascarpone cream

-Apple Tarte au Tatin with fresh vanilla bean ice cream

-Chocolate and pistachio tart with Raspberry sorbet

-Coconut Crème Brûlée

-Vanilla Creme Brûlée with mixed berries and biscotti

-Lemon and lime tart with berry compote and heavy cream.

-Sticky toffee pudding with butterscotch sauce and vanilla bean ice cream

-Flourless Chocolate cake made with Ground Almonds served with Vanilla Bean Ice Cream.

-Eton Mess, Crispy Meringue, Vanilla Ice Cream, and Mixed Berries. 

-Classic Baked Alaska, flambeed table side 

 -Birthday cakes available

 

Chefs surprise parting gift

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