• Roasted Wild Mushroom Soup with Gorgonzola croutons and drizzled with Basil Oil.
  
  
• Farmers Soup with Squash Blossoms, Corn, Poblano Pepper and Cheese baked with a cover of Puff Pastry.
  
  
• Thai Crab and Coconut Cream Soup.
  
  
• Deep Fried Calamari served with our House Aioli.
  
  
• Tuna Carpaccio with Kobe Mustard, Capers and Watercress.
  
  
• Crab cake Frisse with Citrus Dressing and Lemon Confit.
  
  
  
• Mussels steamed in an authentic Red Curry Cream with grilled Garlic Nan bread.
  
  
• Hot Spinach and Artichoke Dip with fresh cut Salsa and Sour Cream.
  
  
• Grilled Thai chicken skewers with 3 global sauces: gaucho, Kobe Mustard and fresh Mango Vinaigrette.
  
  
• Smoke Salmon Wonton Stack with Asian Slaw and Mango Vinaigrette.
  
  
• Hearts of Romaine with Goat Cheese, Pickled Zucchini and Roasted Beets tossed in a Sherry Wine Vinaigrette.
  
  
• Fresh Roma Tomatoes with Mozzarella Cheese and fresh Basil drizzled with extra virgin Olive Oil.
  
  
• Mixed Greens with Grilled Eggplant, Tomato and Goat Cheese with Basil Vinaigrette.
  
  
• Mixed Greens with Grilled Apple and Fried Camembert Cheese, tossed with a Raspberry dressing.
  
  
• Mixed Greens with Shrimp, Mango, Red Peppers tossed in a light Mango Vinaigrette.
  
  
• Mexican Combination of Nachos, Guacamole, Quesadilla and fresh cut Salsa.
  
  

• Crepe filled with Shrimp, Mushrooms and Spinach topped with a Rich Tomato Basil Sauce.
  
  
• Fettuccini with Baby Scallops, Shrimp, Mussels and Basil Pesto Champagne Sauce.
  
  
• Baked Lamb Lasagna with Wild Mushrooms, Goat and Mozzarella Cheese with Tomato Basil Sauce.
  
  

Fish and Seafood

• Seared Mahi Mahi with Bok Choy and Red Pepper in a Ginger Miso broth.
  
  
• Red Snapper Filet over a Lobster, French Beans and Hazelnut Salad with a Caviar Champagne Sauce.
  
  
• Grilled Tuna and Papaya served with Quimixto Vinaigrette.
  
  
• Wild Salmon with Tomato Tarragon Vinaigrette, served over steam Potatoes in a Lobster broth with Asparagus and Green Onion.
  
  
• Deep Fried Giant Shrimp encrusted with Roasted Pecans and Coconut served with Orange and Red Beet Sauces.
  
  
• Shrimp Sautéed with Tequila over Fettuccini in a Béchamel Sauce.
  
  
• Grilled Shrimp Brochette with Garlic, served on a Tropical Compote of Plantain Banana & Roasted Pineapple.
  
  
• Grilled Giant Scallops served over Chapsui Vegetables with Mandarin Sauce.
  
  
• Lobster served with your choice of Butter, Fine Herbs or Garlic.