First Course
Dover Sole & Lobster Roll with Herb
Polenta, Lump Crab & Sweet corn Ragout
Lobster Essence & Avocado Pureé
Crisp Black Tiger Shrimp with Micro Greens,
Tropical Fruit Salsa & Bell Pepper Syrup
Main Course
Double Chop of Lamb Rack with Herbs &
Caribbean Jerk Spice
Thyme & Port infused, Onion & Bacon
Wrapped Pork Tenderloin
Earth Mushroom Farce & Chanterelles
Duo
Potato Terrine, Spring Vegetable & Merlot Tamarind Reduction
Dessert
Coconut, Guava & White Chocolate
Bavarian on Carrot Spice Cake
Native Coconut Tart, Pineapple Mango
Compote, Macerated Berries, Watermelon Jelly
Vanilla Tuile,
Pineapple Ginger Sorbet & Guava Coulis
First
Course
Halibut & Dungeness Crab Cake
Uni Sauce Cured Trout, Pickled Beet & Apple
Salad
Spiced Pork Ravioli, Green Pea Puree
Main Course
Crusted Venison
Loin & Braised Short Rib
Salsify Puree,Truffled Potato Tube, Poached Tomato, Lacquered
Squash & Spinach Bar
Fine Bean Terrine with Tyroler Bacon
Fava & Morel Sauté, Natural Reduction
Dessert
Terrine of Coconut & Passion Fruit
Raspberry Parfait with Raspberry Macaroon
Souffle Cake with Cherry Sauce
First Course
Roasted Salmon in Crispy Dough with Salmon
Mousse & Tomato Jelly
Ravioli Stuffed with Ricotta & Green
Baby Asparagus
Veal Juice Reduction with Olive Aroma,
Butter Sauce with Crispy Spring Sprout
Main Course
Veal Saddle in Dried Ham on Roasted
Vegetable with Albufera Sauce
Small Green Peas in Potato Purée
Sweet Fennel-Onion Tartlet on
Glazed Veal Sweetbreads
Dessert
Pistachio Brownies with
Chocolate Mousse, Linz
Black Currant Jelly on Wine
Reduction with a Vanilla & Raspberry Coulis
Yogurt Ice Cream
First
Course
Monkfish Fillet Fried
with Sweet Potatoes on Couscous
Marinated Salmon with Cucumber Jelly, Tomato Confit
Warm Avocado Salad, Crustacean Sauce &
Coffee Froth
Fillet Roulade with Asparagus
Baked
Veal Tail with Polenta
Warm Aspic of Veal Tongue with Leeks
Apple & Horseradish Froth, Port Wine Jus,
Glazed Vegetables & Potato Terrine
Dessert
Chocolate Pudding with Ginger & Macadamia
Nuts
Pineapple Sorbet with Curry Froth
Praliné & Crème Fraîche
Cream with Black Currant Sauce
Great
Britain
First Course
Lightly Smoked Maple Glazed Salmon, Creamed
Avocado
Hot Potted Crayfish, Saffron Scallop, Apple
Salsa
Main Course
Lamb Variations
Garlic Infused Cannon, Breast with Black
Pudding & Artichoke, Crumbed Sweetbread
Dauphinoise Potato, Girolles
with Broad Beans, Carrot Purée, Lamb Jus
Dessert
Chocolate Mousse, Shortbread with Raspberries,
Pistachio & Plum Cake
Vanilla Ice
Cream, Raspberry Espuma
Italy
First Course
Sea Bass Roll Stuffed with Mussels, Artichoke Sauce
Ravioli filled with Crustaceans & Oranges, Vegetable Noodles &
Scampi Foam
Main Course
Filet of Beef sautéed in Marsala Wine with Goose Liver & Truffle on Potatoes &
Spinach Croquette-style
Roasted Lamb Loin with Almonds
& Tomato Peel Crust, Vegetables in Olives Oil
Dessert
Semifreddo Mascarpone on Almond
Brittle with Milk Chocolate & Sour Black Cherries
Pistachio Plum Cake & Orange Compote
First Course
Akaroa Salmon Fillet marinated in Beetroot set on Smoked Eel Daikon
Rolls
Apple, Fennel & Blood
Avocado Puree & Beetroot Glaze
Main Course
Canterbury
Roasted
Lamb Loin with Pea & Herb Stuffing, Gremolata
Rubbed Cutlet, Shank & Kidney Pudding
Kumara & Potato Gratin, Sautéed Red Cabbage, Buttered Beans &
Baby Carrot
Red Pepper Relish
& Pinot Noir Jus
Dessert
Apricot & Passion Fruit Bavarois
set in Joconde
Boysenberry Sorbet
& Compote of Dried Apricots, Boysenberries & Sweet Marscapone
Vanilla Apricot
Sauce
First
Course
Lightly Smoked Norwegian White Halibut with
Egg & Kalix Roe
Norwegian King Crab Sun Choke Sphere
King Crab Salad & Crab, Lobster Sauce
Main Course
Larded Veal Filet with Sweetbread Sausage
Potato & Morel Mushroom Flan with Chives & Tarragon
Buttered Vegetable & Veal Jus
Dessert
White
Chocolate & Lime Cream with Almond Tart
Strawberry
& Mango in Sugar Tube
Strawberry Foam & Yogurt Ice Cream
First
Course
Lobster
Confit Medallion in Olive Oil & Herbs
Lobster Ragout Flambe
Bisque Royale on
Herbed Brioche
Pan Fried Filet of Pike Perch with Lemon
Green Asparagus Salad
Main Course
Lamb Swiss-Style
Loin of Lamb with Herb-Garlic Oil
Blanquette of Lamb with Pommery Mustard Sauce
Lamb Croquettes, Truffled Potato Triangle
Glazed Coco
Beans with Air Dried Ham
Dessert
Sweet Combination
Ascona
Lime
Chocolate Terrine with Raspberry Glaze
Mango Ice Cream with Crusty Pearl & Caramel Tuille
Mango Salad
perfumed with Batida
Swiss Almond
Pudding with Lime Ganache
Turkey
First Course
Kadayif Rolled Prawn, Fava
with Fresh Herbs
Pomagranate Glazed Scallop with Pomagranate Sauce
Main Course
Oven-baked Lamb with Mustard Seeds - Pistachio & Honey-Sesame
crusted Filet of Beef
Goat Cheese
Vegetable Tower
Special Turkish Rice
Dessert
Tomato Pumpkin with Sweet Milk & Yogurt
Pudding
Turkish Coffee Ice
Cream with Sweet Basil Cream
USA
First Course
Roast Loin of Halibut with Tomato Jam &
Basil Crust
Warm Terrine of Lobster
Octopus “Carpaccio”,
Creamy Leek & Fennel Ragout, Warm Tomato Vinaigrette
Main Course
Tasting of American Lamb
Mushroom Stuffed Loin, Olive Oil Poached
Tenderloin
Potato Roll with Braised Lamb Neck
Puree of English Pea, Spring Vegetables
Dessert
Petit Taste of Strawberry, Vanilla,
Pistachio, Lemon, & Almond
Vanilla Raspberry Parfait
Champagne Gelee,
Macerated Fruit & Vanilla Foam
First
Course
Pan seared Scallop with Fennel Puree &
Fennel Confit
Pressing of Lobster with Lime Jelly & Russian Dressing
Salmon Mousse with Cured Salmon & Cucumber
Salsa, Potato Biscuit & Herb Salad
Main Course
Fillet of Pork with a Spinach Mousse, Sticky
Braised Pork Belly
Anna Potatoes, Apple Scented Red Cabbage, Veloute of Beans
Apple & Cider Chutney, Crispy Carrots & Pancetta
Dessert
Hot Chocolate
& Peanut Butter Pudding
Butternut
Squash & Orange Puree
Banana
Marshmallow, Banana Ice Cream, Peanut Butter Scotch Sauce