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SAMPLE OF DAILY SPECIALS MENU

Starters

Fresh Prince Edward Island Mussels
steamed in white wine and shellfish stock with lemongrass and garlic, finished with a fresh herb and chili butter

Carpaccio of Ostrich Tenderloin
with wild roquette and shaved aged Parmesan, caramelized onions and capers, finished with lime/sesame and garlic vinaigrette

Roasted Pork Tenderloin
served chilled on mixed leaf lettuce with orange segments and shredded honey dew melon, finished with a warm sweet and sour beet juice emulsion

Roasted Garlic and Tomato Risotto
with fresh herb and edible flower salad, black truffle and cilantro vinaigrette, grilled baby octopus

Deep Fried Alligator Pieces
tossed in a spicy orange and vanilla glaze and served on wild roquette with crispy straw cut white delight sweet potato

Tartar of Yellow Fin Tuna
with radish and bell pepper salad, sesame and garlic vinaigrette, finished with a soy and ginger broth


Mains

Tamarind Glazed Dolphin (Mahi-Mahi)
apple-leek-potato puree with asparagus and sautéed chanterelle mushrooms

Macadamia Nut Crusted Barracuda
jasmine rice, with wilted bok choy, Thai long beans, finished with spicy coconut and ginger emulsion

Olive Oil Poached Japanese Tilapia
with violet mustard, baby Turnips, Thai baby corn, Baby South African Eggplant, Kenyan fine beans, and Cilantro pesto, finished with a drizzle of Walnut oil

Grilled Atlantic Salmon
sweet potato puree, wilted greens, fried ginger, with a black olive vinaigrette

Korean Hot Pot of Fresh Yellow Fin Tuna
baby scallops, and rock shrimp with seaweed noodles and shredded vegetables, shellfish and lemongrass broth