SAMPLE DINNER 1 Starters Shitake and queso fresco empanadas with chipotle creme fraiche Jerk rubbed New Zealand lamb chops with a guava glaze Soup Roasted Butternut Squash Bisque Cappuccino Salad Mache and tatsoi salad with sauteed Asian pear, goat cheese cake, popcorn shoots dressed with a pomegranate vinaigrette Lime Ginger Sorbet Intermezzo Entree Curry smoked fan of rare duck breast over salsify puree with champagne honey sauce Desserts Passion Fruit Mousse with a pistachio cocoa tuile Creme Brulee Chocolate Rum Cake with Currant Coulis and Blue Mountain Creme Anglaise SAMPLE DINNER 2 Starters Edamame tossed in peppered Tamari and rice wine vinegar Tempuraed Soft Shell Crab and asparagus Nori Rolls Soup Shitake and lemongrass Broth with pike quenelles, garnished with hijiki Salad Cajun seared Diver Scallop on a taro chip with a dollop of gingered lime confit with warm baby greens and popcorn shoots dressed lightly in Mirin/sesame oil vinaigrette Entree Cedar Plank Roasted Halibut with caramelized cippoine onions with black bean mango salsa and roasted asparagus with uzu hollandaise Dessert Coconut milk tapioca in cold seasonal fruit soup SAMPLE DINNER 3 Starter Jerk vegetable wellington with vegetable demiglace Soup Shrimp and mango bisque granished with shrimp gougéres Salad Warm cassava leaf salad with roasted golden beets in balsamic/thyme vinaigrette Entree: Surf and Turf Curried lobster tail Newburg stuffed chayote with melted Parmaggiano Reggiano Cassava encrusted Filet Mignon tamarind bordelaise saute of sunflower sprouts and heirloom vegetables Dessert Papya Bread Pudding oven poached O'Tahiti Apple in Appleton Rum sauce
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