STARTERS
Mixed Salad greens with Serrano Ham,
Beef Carpaccio perfumed with Parmesan and Walnut oil
Roquefort, bacon bits, walnuts and pineapple on tossed greens Seared Foie gras scallop on Codfish carpaccio and salad Seafood salad with melon in season
Seared scallop of Salmon on asparagus salad
Ceviche of Scallops with Mango and Cilantro
Cod Triangolinis with fried garlic, sun-dried tomatoes
Spring Roll trio
Salade of Papaya, Shiitake, Feta and smoked duck breast
Phad Thai sautéed egg noodles with vegetables and chicken Combo of fish Carpaccio and Sushi, Wasabi Aioli

SECONDS
Pan-Fried Duck breast with Honey-Mustard Teriyaki
Beef Tenderloin with seared Foie gras and Shiitake
Yakitori skewers of Beef and Chicken
Sautéed prawns with a Dijon / Coconut cream sauce
Rack of Lamb with Asian Pesto cooked in low temperature
Monkfish with Red Curry and pomodori secchi
Steamed Cod with citrus, 5 spice seasoning and vegetables
Filet of Hake marinated in Miso
Pork tenderloins Tahitian style with Oyster sauce,
bacon, spinach and coconut
Stuffed Sole with Shrimp, Onion, Garlic, Tomato,
Thai minced chicken with cashew nuts, shallot and chilies