Seared sea scallop with tarragon coulis, white-wine creme fraiche.

    Tamarind shrimp and local mahi-mahi, creamed leaks, sweet potato cake, white wine and cocoa sauce with chargrilled broccoli.

    Chocolate fondant, sour sop sorbet, vanilla bean paste with a white chocolate and raspberry tart.

        Homemade wild mushroom ravioli with sage butter and a hint of basil oil.

        Loin of pork with peach and thyme. Parma ham, port glaze, pomegranate, eggplant, truffle mashed potatoes and roasted root vegetables.

        Followed by a raspberry panacotta with basil jelly, pistachio-chocolate sorbet and mint-lime-tuiles.

          DAY TWO

            Crab and sweet potato cakes, salsa fresca, watercress pesto, waffled sweet potato crisps.

            Miso marinated black cod, spicy sour sauce, orange fennel salad with julienned vegetables.

            White and milk chocolate parfait, pistachio fondant and vanilla poached strawberries.

              DAY THREE

                Chicken satay with peanut sauce and a green mango-papaya salad.

                Skate wing with mustard butter, cucumber and dill.

                Blood orange creme caramel, ginger biscuit, white chocolate and fresh berries.

                    Seared sea scallops, tempura shrimp, parsnip puree and a parsley coulis.

                    Beef short ribs braised for 72 hours, dusted with cocoa and served with creamy polenta, red wine and chocolate sauce, chargrilled broccoli.

                    Frozen Amaretto and vanilla soufflé.

                      DAY FOUR

                        Soufflé of Roquefort cheese, caramelized walnuts, red wine poached pears and wilted spinach salad.

                        Grilled parmesan encrusted lobster, potato gratin, zucchini rissole and sage tempura.

                        Chocolate and strawberry mousse cake.

                          DAY FIVE

                            Marinated tuna sashimi, goat cheese, parmesan crisps, asparagus, oven roasted tomato crostini.

                            Wild mushroom, lemon and goat cheese cannelloni.

                            Orange and cardamon tart served with sweet lotus root crisps and raspberry coulis.

                              DAY SIX

                                Prawn cocktail, tamarind lime marinade, coconut, cassava cake root vegetables crisps.

                                Tandoori monkfish on lemon grass secures, tomato chutney, onion relish and cauliflower fritter.

                                Key lime parfait, crispy graham cracker, vanilla coulis and fresh berries.

                                  DAY SEVEN

                                    Tempura tuna and lobster salad.

                                    Herb-crusted rack of lamb, pomegranate marinade, madeira glaze, couscous-goat cheese cake and French beans.

                                    Passion-fruit mousse, bittersweet chocolate, poached strawberries and caramel.

                                        Terrine of goat cheese, sundried tomato and pistachio, served with a grapefruit, green bean and cherry tomato salad.

                                        Grilled red snapper, roasted red pepper and pine nut salsa served with truffle mashed potatoes and orange-hazelnut snow peas.

                                        Chocolate lava cake with a white chocolate heart.

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