- Opakapaka island pink snapper macau style sautéed in
mirin, curry, ginger, garlic lemon grass, snow peas, and bok
choi with pacific rim soy citrus sauce over scented basmati
- Onaga very tender snapper prepared in a piccata
sauce, garlic capers, tomatoes, lemon, and white wine served
on Portobello mushrooms ravioli and pan baby spinach.
- Macadamia crusted mahi-mahi wrapped in Hawaiian red
ti leaf with tropical island papaya salsa, Molokai yams and
steam Jasmine rice.
- Filet mignon and half pacific spiny lobster.
Beef in peppercorns, morels, brandy demi glace, served with
roasted garlic mashed Yukon potatoes and asparagus au
- Veal saltimbocca wrapped in parma prosciutto, fresh
sage pistù, melted taleggio cheese complimented by risotto
milanese and fungi trifoliate.
- Pan seared lamb chops with fresh cilantro mint pistù
over cannellini, asparagus, tomatoes, and salad in aged
reduced balsamic vinegar.
- Risotto pescadore. Arborio rice gently folded
with fresh scallops, lobster, prawns, and crab in fumetto
broth with sun dried tomatoes and artichoke hearts.
- Stuffed pork chop with gras garlic, shallots,
rosemary and a port wine sauce with glazed cordon pears and
mascarpone Mousse and pumpkin sage butter ravioli.
- Wild pan seared Alaskan salmon with champagne beurre
blanc, zucchini lentil parmesan strudel and crab stuffed
- Duck breast. Pan roasted fan sliced on orange
pearl onions rucola salad eggplant and pearl couscous.
- Old world recipe turkey loaf moist and fluffy with
dill scalloped potatoes, roasted beets, sautéed basil garlic
- Osso bucco veal shank braised with barolo over
gorgonzola soft polenta topped with caponata.
- Tiramisù, passion fruit cheese cake, chocolate
profiteroles, soufflés, pineapple upside down cake, banana
lumpia, crème caramel, sacher raspberry chocolate tart, hot