Gourmet Dining


  • Prawns marinated in cognac broiled over a scallop quenelle
  • Tartlettes of white and trumpet mushrooms with Delice de Bourgogne triple cream brie
  • Baguette toasts with fresh crab, basil and lemon aioli


Main Courses

  • Crisp bitter lettuces with roquefort toasts, walnuts and a sherry vinaigrette
  • Sweet pea ravioli tossed in white truffle oil and Parmesan reggiano
  • Roasted Mahi-mahi with clams and sauce Langoustine


  • Thai scallop half-moons with fresh coriander and roasted prawns in a pungent hot and sour coconut sauce
  • Rack of Lamb apicius (a fabulous cooked honey and spice glaze) served with creamy mashed potatoes and a spiced apple ginger compote

Trio of desserts

  • Meyer lemon creme brulee
  • Warm Bittersweet chocolate souffles
  • Crisp granny smith tartlettes with walnut and port marzipan

See Menu Options for additional choices