Strawberries, mandarin orange slices and toasted almonds tossed in a vanilla-honey and
poppy seed vinaigrette.

Served with roasted red pepper coulis.

Served with horseradish cream.

Twin tails broiled in a compound butter of bell peppers, onion and bacon, finished with golden brown herbed panko.

Creamy lobster risotto topped with two medallions of beef tenderloin, finished with a red wine reduction and served with asparagus spears.

Atlantic swordfish grilled and finished with an herb butter, topped with a roasted beet
relish and served over mashed potatoes with a bulls blood micro green garni.

Served in a creamy tomato scampi sauce.

Faroe Island salmon fillet grilled with savory spices and finished with a strawberry
compote.

House-made truffles, chocolate covered long-stem strawberries and fruit.