FUSION MENU

APPETIZERS

 

Choose 2 dishes

• Smoked pork belly Gua Bao pickled vegetables.

• Saumon Fumé sur Blini de Patate Douce: Delicate smoked salmon delicately arranged on a sweet potato blini, crowned with a velvety cream cheese.

• Cocktail de Crevettes avec Bisque de Tomate: Succulent shrimp cocktail served atop a luscious tomato bisque, garnished with delicate microgreens.

• Sushi Bruschetta: Crispy baguette slices topped with fresh diced tomatoes, basil, and balsamic glaze, served with a layer of thinly sliced sashimii-grade tuna and salmon.

• Caprese Spring Rolls: Rice paper rolls filled with mozzarella, cherry tomatoes, basil, and avocado, served with a side of soy-based dipping sauce

• Fish Cake served with Asian salad and lemon Aioli.

• Tuna Tartare Fresh tuna diced and seasoned with soy sauce, sesame oil, and avocado, and served with crispy wonton chips.

 

SECOND COURSE

 

Choose 2 dishes

• Coquilles Saint-Jacques Poêlées avec Purée de Carottes au Gingembre: Seared scallops resting on a velvety carrot ginger puree, delightfully finished with a touch of cinnamon

• Muscovy Duck Poêlé: Muscovy duck breast seared to perfection and elegantly finished with a red wine berry compote

• Miso Caesar Salad with Wasabi Croutons: A Caesar salad with a miso-infused dressing, topped with wasabi-seasoned croutons for a unique twist

• Smoked heirloom beet salad: Organic beets, candied pecan, goat cheese mousse, micro greens, baby arugula finished with aged balsamic and organic basil oil

• Smoked Salmon and baby arugula salad: shaved fennel, shaved parmesan cheese, avocado cream, pickled onion roasted spice pinenuts finished with extra virgin olive oil

• Crispy Prawn Tempura with Homemade Pumpkin Gnocchi and Fresh Tomato Fondue

• Jerk Chicken Penne Ala Vodka served with Garlic cheese bread

 

MAIN COURSE

 

Choose 2 dishes

• Jerk Chicken Supreme on a bed of Lavender infused Basmati rice, and Roasted Heirloom Carrots, topped with Mango Salsa.

• Roasted Lamb with Risotto Parmesan wild mushroom Grilled Asparagus Finished with Red Wine Reduction.

• AAA Grass Fed striploin Steak served with garlic confit mashed potatoes Grilled Rosemary Thyme Green Beans Finished with Tomato Bourbon Peppercorn Sauce, Garnished with micro greens. ( NATURALLY RAISED IN ON).

• Soy-Glazed Balsamic Reduction Salmon: Grilled salmon glazed with a mixture of soy sauce and balsamic reduction, served with roasted vegetables and Fresh pasta.

• Wasabi Pesto Pasta: Linguine tossed in a pesto sauce made with fresh basil, pine nuts, Parmesan, and a hint of wasabi, topped with grilled Teriyaki chicken Breast.

• Balsamic Teriyaki Chicken Piccata: Pan-seared chicken breasts in a balsamic teriyaki glaze, served piccata-style with a lemon-butter caper sauce, accompanied by jasmine rice and Grilled Vegetables.

• Seared Trout with Niçoise Vegetable Salad, Asparagus, tomato, potatoes, green beans, and artichoke Finished with Truffle Basil oil.

 

DESSERT

 

Choose 1

• Vanilla Roasted Banana Wrapped with Sesame Crepes served with ice cream topped with Chocolate Ganache.

• Molten Chocolate cake with Raspberry Ganache topped with Vanilla bean ice cream.

• Green tea crème brûlée topped with sugar bridle.

• Panna Cotta: Creamy cooked cream dessert topped with a fruit compote or caramel sauce.

• Green Tea Tiramisu: A Japanese twist on the classic Italian tiramisu, incorporating layers of green tea-flavored mascarpone and ladyfingers.

• Berry Pavlova Light and airy meringue nest filled with whipped cream and topped with fresh mixed berries.