Dinner MenusIN HOME Greeted with Champagne Artisan Cheese Platter Created by our Chef and local vendors Ahi Tuna Tartare with Fresh Avocado, Red Chili and Cilantro DINNER- SURF & TURF Romaine Salad with Locally grown Green Apple, Blue Cheese and walnuts Finished with an Apple Vinaigrette Butter Braised Lobster and Oxtail ravioli with a Tarragon Pesto Ribeye of Prime Beef with a Demi Glace served with Truffled Parsnip Puree and Brussels Sprouts Pumpkin Crème Brule Candied Ginger Cookie CORPORATE DINNER Opening Course Roast Bosc Pear and Brie Cheese Flatbread Course Two - Spanish style salad with asparagus, beets, hearts of palm, endive, dressed with a sherry vinaigrette Third Course Seared Mignonettes of Beef Tenderloin - OR- Organic Scottish Salmon served on Crispy Polenta Squares and Roasted Pieperade Dessert Course - Chocolate Passion Fruit Tartlette FAMILY STYLE Sunburst salad made of fresh greens with mandarin oranges, strawberry slices and a light poppyseed dressing Roast Beef Bourguignonne Sautéed roasted boneless breast of chicken with Zinfandel grilled mushroom cream Sauce Green beans amandine Garlic rosemary roasted potato wedges Dessert Sampler Tray Harvest breads with butter Multi-Cultural MenusAmerican Mixed field greens with julienne bell peppers, sliced Bermuda onion and fresh tomato finished with a Homemade Ranch Dressing Grilled salmon filet served with a lemon dill sauce Bourbon laced breast of chicken and locally grown peaches Roasted tenderloin of beef topped with crumbled blue cheese Steamed fresh asparagus bundles Herbed red bliss potatoes Classic warm apple pie with a caramel glaze French Salad of spinach and romaine garnished with goat cheese stuffed endive, grapes and walnuts, in a champagne vinaigrette Roasted duck breast with a sun-dried cherry red port wine demi-glace Pan-seared sea scallops in a ginger lime sauce Roast Rack of Lamb with a Rosemary Scented Jus Green Beans Provencale Potatoes a L'alsacienne Marquis au Chocolat Spain Gazpacho Andaluz served in a shot glass and garnished with a pencil crouton Spanish style salad with asparagus, beets, hearts of palm, endive, dressed with a sherry vinaigrette Paella saffron infused rice laced with fish, shellfish, and spicy sausage Grilled quail served with a pine nut sauce Roasted center cut loin of pork with an almond and prune filling Brazo Gitanto Italian Caprese Salad of Tomato and Fresh Mozzarella with Basil Pesto and Olives Medallions of Chicken Breast with Portobello Mushrooms Swordfish Conserva with Creamy Polenta and Fresh tarragon Baked Rigatoni with Sweet Italian Sausage, Plum Tomatoes & Basil Grilled Mediterranean Marinated Vegetables Roasted Rosemary Potatoes Hazelnut Tiramisu German Chilled Cucumbers with Sour Cream and fresh dill Smoked pork loin served with potato dumplings \ and a light smokey thyme veloute. Classic Sauerbraten - deeply marinated ,Tender slices of roast beef finished with a cracked black pepper and ginger snap sauce Pan seared halibut with roasted onions, sautéed romaine, wild mushrooms accompanied by bacon infused mustard sauce Hot German Potato Salad Red Cabbage slow simmered with apple, onion and spices Spaetzle tossed with green beans, corn, zucchini and yellow squash Schwarzwälder Kirschtorte Asian Green papaya salad refreshing with tomatoes, chilies, green beans dressed with lime and tamarind juice Thai chicken with red curry paste, lemongrass, brown sugar and fresh ginger garnished with crushed peanuts, basil and cilantro sprigs Indonesian pork tenderloin braised with a sauce of cumin, coriander, ginger, orange rinds, kecap manis, coconut milk and hili paste Rice noodles and sautéed tofu with bean sprouts, peppers, broccoli, eggplant and snap peas Jasmine rice Mango Mousse garnished with a chocolate twig Indian assorted chutneys, papadam Chane Ki Chat - A tangy sweet blend of fruit and vegetables sprinkled with black Indian salt served chilled Lamb Rogan Josh - yogurt marinated lamb cooked in with classic Indian Spices and topped with fresh cilantro Lahsoni Teekha Prawn - Tandoor broiled tiger prawns marinated in a roasted garlic and chili paste Chicken Biryani accompanied by cucumber raita Navratan Korma - a mélange of 9 vegetables in a delicious sauce Basmati rice and Dal Bukhara Kajoor Kheer - Creamy dates and almond pudding Mexican Ensalada De Nopalitos - grilled nopal, Fresh mozzarella and Vine ripened tomato over a crisp bed of mixed greens, with julienned sweet peppers and a delicate oregano vinaigrette. Ceviche Shooters with Red Snapper and shrimp topped with a crème fraiche Citrus & fresh herb marinated Flank Steak grilled and topped with fresh salsa Cochinito Pibil - marinated pork simmered and oven roasted in a sauce of achiote paste and spices accompanied with onions, cilantro, limes and tomatillo sauce. Chicken Mole with a rich , dark sauce imbued with smoke, ground chilies and chocolate Grilled Corn With Spicy Horseradish and chili lime butter Frijoles Negro Borrachos Beans Dulce de Leche Cake Jamaican Medley of Island Greens with Avocado and Jicama, finished with a Ginger Vinaigrette Dressing Baked Gulf Fish with Coconut Curry Sauce Jamaican Jerked Chicken served with Dry Roasted Yellow Yam Curried Goat Mutton marinated in Jamaican seasonings, onion, pimento, garlic, thyme, scallion and curry spices. jonny Cakes Kingston Red Beans and Rice Fried Plantains Rum & Raisin Cake Moroccan Baby greens & fennel salad with oranges, olives and balsamic vinaigrette Bastila with minced chicken and Seasonal vegetables broiled in a saffron ginger sauce wrapped in philo, baked then garnished with cinnamon and powdered sugar. Rabbit Tangine specially simmered in a blend of spices, saffron and honey accompanied with prunes, almonds sesame seeds . Jumbo shrimp sautéed with tomatoes, onions, and bell peppers in paprika, garlic, cumin, parsley, and olive oil. Vegetable M’Hammer A medley of sautéed vegetables, seasoned with exotic spices. Couscous topped with stewed root vegetables served with broth Fez style Sellou with almonds, sesame seed, anise and cinnamon served with mint tea Arabic Beetroot and yogurt salad Labne - homemade pressed yogurt cheese, sprinkled with fresh mint and olive oil Grilled Sea bass with Hot and spicy harra sauce Succulant Grilled leg of lamb with saffron tomato sauce Roasted whole chicken with lemon tahina sauce Braised Kashmiri Greens - seasonal greens infused with fennel, ginger, cumin and chilies Baba ghanoush roasted green wheat pilaf nicely flavored and topped with toasted pine nuts Foul Moudamas -slow cooked small brown fava beans, garlic, lemon-topped with diced tomatoes and olive oil Maamoul pastry filled with dates and nuts Ethiopian Komodoro salata - diced cucumber, tomato, onion and jalapeño salad pan-seared marinated tilapia fillet finished with a sauce of ginger and black pepper Doro wat classic Ethiopian dish of chicken and egg simmered in a spicy berbere sauce Boneless leg of lamb sautéed with an array of regional spices, rosemary and green peppers Atikilt Alecha - Carrot, potato and string beans stewed in a mild sauce Yeqay tikil gomenv sweet and sour red cabbage Ye Kik Alecha - Yellow split peas simmered in finely chopped onions, garlic, ginger and turmeric powder Injera Baklava and Traditional Ethiopian Coffee |