1st
Choice of:
Wasabi encrusted oysters, Tobiko-Wasabi sauce
Salad of green mango and lobster with lime-chili dressing
Endive salad with pomegranate vinaigrette and lemon cream*

2nd
Choice of:
Grilled duck breast over wild rice topped with dried cherry sauce
Seared tuna with olive tapenade and bean puree over roasted cherry tomatoes
Wild mushroom Napoleon over phyllo crisps and goat cheese cream*

3rd
Choice of:
Fresh Rockfish fillet over scallion and radish salad with
Temple orange glaze
Roasted lamb chops over mashed potatoes and mint-basil pesto
Stuffed “Airline” chicken with crab over risotto cake and
Dijon-cream sauce
Heart shaped Ricotta and Mozzarella ravioli with parmesan-cream sauce*

4th
Amada Amante Desserts