Organic Baby Green Salad with Tomato,
Belgian Endive and Citrus Vinaigrette

Grilled Norwegian Salmon
Mashed Potato with Corn, Daikon, and Pepper Sauce

Wok Sautéed Chicken Breast with Mango,
Mushrooms, Chinese Eggplant and Taro Coconut Rice Compote

Ginger Crème Brûlèe
With Fresh Berries

Chicken and Shiitake Mushroom Dumplings with Plum Sauce
Belgian Endive, Baby Greens, and Citrus Vinaigrette

Sautéed Jumbo Shrimp with Caramelized Orange Sauce
Creamy Coconut Polenta and Steamed Vegetables

Slow Roasted Atlantic Salmon
Braised Orzo with Spicy Coconut Sauce

Warm Granny Smith Apple Tart
Vanilla Ice Cream and Apple Chip

Seafood Raviolis with Red Pepper Sauce
Baby Arugula and Belgian Endive Salad

Wok Shaking Diver Scallops with Black Truffle Sauce
Yukon Gold Potato Puree with Herbed Broccoli

Pan Seared Young Chicken Breast with Lemon Thyme Crust
Coconut Sweet Rice Risotto with Sautéed Seasonal Vegetable and Lemon Sauce

Coconut Panna Cotta
With Coconut Vanilla Tapioca Soup

Steamed Dumpling with Ancho Chili Sauce
Baby Spinach and Roasted Grape Tomatoes

Roasted Wild Striped Bass with Caramelized Red Pepper Sauce
Baby Shanghai Cabbage and Yukon Gold Potato Hash

Crispy Long Island Duck with Jasmine Fried Rice
Steamed Broccoli, Baby Carrots and Five Star Anise Sauce

White Choclate Grand Marnier
Raspberry Sauce

Seared Big Eye Tuna with Orangic Baby Greens
Citrus Vinaigrette, Sun Dried Tomato Chutney and Sesame Toast

Wild Mushroom Leek Soup with Truffle Oil

Jumbo Tiger Shrimp Tempura with Mango Sweet Rice
Broccolli, Tomato in Coriander Sauce

Pan Seared Veal Tenderloin wiht Panko and Rosemary Crust
Snap Peas, Baby Carrots, Potato and Five-Spice Sauce

Milk Chocolate Bavarian with Mandarin Orange Gelee
Tahitian Vanilla Anglaise

Ginger Smoked Salmon with Honey Mustard Vinaigrette
Baby Red Mustard, Green Apple, and Watercress Salad
Served with Korean Pancake

Stuffed Jumbo Prawn, Chinese Eggplant and Scallop
Spicy Thai Curry Sauce and Yukon Gold Potatoes

Grilled Filet Mignon with Ragout of Mushrooms
Artichoke Pasta and Reduced Red Wine Sauce

Pear William Mouse Cake with Poached Asian Pear

Hundred Corner Crab Cake with Organic Baby Curly Cress
Sun Dried Tomato Sauce and Basil Oil

Velvet White Corn Soup with Lobster
Basil oil, Red Pepper Coulis and Croutons

Roasted Salmon with Wild Mushrooms Saute
Creamy White Corn and Chive Sauce with Truffle Oil
Mashed Yukon Gold Potato

Grilled Rack of Lamb with Rosemary and Honey Marinade
Mango Chutney, Chinese Shanghai Broccoli, and Sweet Rice Compote

Liquid Center Warm Chocolate Cake with Vanilla Ice Cream
Lace Chocolate Cookie and Valrhona Chocolate Sauce

Peppercorn Crusted Big Eye Sushi Tuna with Roasted Golden Beets
Baby Curly Cress, Tangerine Segments with Citrus Vinaigrette

Roasted Main Lobster with Ginger and Sherry
Steamed Shanhai Cabbage and Mashed Potato with Celeriac

Tea Smoked Peking Duck with Roasted Fingerling Potatoes
Pickled Mango and Reduce Fig Sauce

Filet Mignon wiht Saffron Basmati Rice
Broccoli Rabe in Star Anise Sauce

Chocolate Royale
Chocolate Mousse Cake with Hazelnut Praline Crunch and Chocolate Sauce

Ginger Smoked Salmon with French Beans and Red Grapefruit Salad
Citrus Vinaigrette

Osetra Caviar with Maine Lobster
Braised Leeks, Saffron Cauliflower Broth

Seared Foie Gras with Tea Smoked Quail Breast
Roasted Asian Pear and Reduced Port Wine Sauce

Grilled Florida Pompano with Herb Crust
Thai Red Pepper Sauce and Asparagus Salad

Roasted Baby Lamb Tenderloin with Wild Rice Compote
Baby Vegetables

Fantasy Special Dessert from our Pastry Chef

Warm Goat Cheese with Panko Crust
Beets, Asparagus, Arugula and Korean Pancake

Lobster Dumplings with Soybean Puree
Emulsified Lobster Coconut Sauce

Pan Seared Jumbo Diver Scallops
Ragout of Asparagus, Beans, Tomatoes and Taro Nest
Truffle Sauce

Sizzling Sea Bass with Caramelized Balsamic Vinegar Sauce
Coconut Polenta with Steamed Shanghai Cabbage

Grilled Filet Mignon with Saffron Fettuccini
Sauteed Snow Peas with Mushroom and Coriander Sauce

Fantasy Dessert from our Pastry Chef