APPETIZERS


Green Onion Soup
fresh green onion purée whisked in a sherry and
chardonnay wine-infused stock with a gruyère brûlée


Cilantro Scented Lobster Dumplings
with ponzu-kimchee dipping sauce


King Crab Margarita
 petit peas, cilantro, diced papaya and mango tossed with tequila
drizzled with wasabi mayonnaise vinaigrette


White Tuna Tartar
 finely minced greens and scallions, toasted nori, capers, ginger oil,
sambal lime juice, wrapped with cantaloupe radish,  topped with beluga caviar


Portobello Stack
marinated and oven roasted portobello mushroom, layered with fresh mozzarella and vine ripened tomatoes,
   pesto vinaigrette and garnished with mixed greens



ENTREES


Linguini with Grilled Mojito Marinated Jumbo Prawns
in a spiced ginger garlic broth, tossed with bamboo hearts, cachucha and cashew nuts


Bok Choy Wrapped Crab Cake
miso-anisette steamed crab cake with petit peas, glazed pineapple, jasmine raisin rice and thai curry emulsion


Patagonian Tooth Fish
buttermilk marinated sea bass, tossed swiss chard over basmati rice
with a japanese plum wine béarnaise sauce, garnished with chives


Asian Spiced Shark Filet
served with soft spring rolls and a sambal orange reduction
garnished with arrugula 


Somak Chicken Roulade
chicken breast filled with sun dried cherries, walnuts, spinach, and roquefort cheese, served with chives mashed potatoes and sage infused madeira sabayon


Pesto Rubbed Lamb Chops
with ratatouille provençal, potato au gratin, rosemary, thyme and basil infusion


 Filet Mignon Wellington
filled with cognac wild mushroom medley and gorgonzola, bacon wrapped haricots verts, horseradish smashed potatoes and a madeira wine reduction


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Chef Albrich