1. Sample Cuisine “Range”
Spa inspired
Cucumber Gazpacho with Shrimp and Melon
Grill marinated tofu” steak”, avocado, radicchios, orange dressing
and tahini
Polenta cakes with orange blossom yogurt, berries and pistachios
Woodland mushroom enchiladas with French Feta and red chili
tomato concasse
Baked trout with shiitake mushroom pesto
Cellophane noodle and vegetable salad
Roasted carrot and butternut squash cannelloni
Fennel scented duck breast with Pinot Noir sauce
Vegetarian inspired
Crispy kale-and- tofu salad with coconut
Cilantro flecked corn fritters with chili-mint sauce
Wok seared shrimp mousse stuffed eggplant with soy verjuice
Grilled vegetable Asiago terrine
Fresh formaggio Agnolotti En Brodo with Yukon Gold coulis and
truffle oil
Asparagus caramelized onion strata
Fresh vegetable curry with spaghetti squash, string beans, and
carrots
Roquefort and leek quiche

2. Gnocchi with mushrooms and butternut squash
“A passion for Fish”
Butter- poached Main Lobster with leeks, pommes Anna, and yellow
pepper Beurre Monte
Main Lobster pancakes with pea pod salad and ginger-carrot
emulsion
Five-spice roasted Main Lobster with Port-poached fig sauce and
sautéed Foie gras
Salmon “Chops” with Celery and Black truffles
Pan-seared Sole with potatoes and Parsley-lemon brown butter
Classic Creole Gumbo with crabs, shrimps, and smoked pork
shoulder
Wild Cod En Persillade with asparagus “coins” and carrot stew
Roasted Monkfish with Romesco sauce and smoked edamame
Salt-Crust roasted Sea Bass
Sautéed Skate Wing with braised cabbage and mustard sauce
Stone oven “Pizza” with Top Neck Clams and Gorgonzola
Green chili Mac N’ Cheese with fresh “Rocky Point” prawns
Fruits De Merr En Brodo with saffron and root vegetables with Aioli
crostini
Pan Seared “Diver” Sea Scallops with Apple wood smoked Bacon
mashed Yukon Gold’s and chive cream
Jumbo Lump Crab Cakes with Rock Shrimp hash and Chipotle
Beurre Blanc
Roasted Oysters “Elizabeth”

3. Sautéed Geoduck Clam alla Milanese with Capellini and Lemon
“Some of My Favorites”
Grilled Prime New York Strip Steak with Béarnaise and Broccolini
Prime Beef Filet stuffed with Gorgonzola and caramelized onions
Sautéed Long Bone Veal chops with wood land mushrooms and
Linguini ala Bolognese
Pan Roasted Prime Colorado Lamb Rack in Pinot Noir reduction
Seared Korabuto Pork Chops, sauce natural, corn cakes and
Brussels sprouts
Roulade of Pekin Duck breast with Creamed sweet Corn and Morel
Mushroom Sauce
Buttermilk fried chicken, braised garlic spinach, steamed jasmine
rice
Seared Foie Gras, Gewurztraminer jelly, Mashed potatoes,
caramelized onions
Braised Chicken Paprikash with Haluska noodles
Veal meatloaf, pan drippings, soft garlic polenta, steamed green
beans
Classic” Cassoulet”
Lasagna Bolognese
Smoked BBQ Beef Brisket and Corn Soufflé
Grilled St. Louise cut BBQ Pork Ribs, coleslaw, grilled corn on the
cob
Grilled dry rubbed Flat Iron Steak with mashed Edamame
Clams in Chili ginger black bean sauce

4. Stir fried calamari with vegetables in XO sauce
Sushi Sushi Sushi!!