Pan Fried Foie Gras
on Ahi Tuna Carpaccio, Gingered Sushi Rice
and Seaweed Grissini |
Scallop Mousseline
Canadian Scallop Mousse on Crab Marango Sauce, Toasted Bread, Seared Scallop
and Cream |
Beef Carpaccio
Wasabi Miso Oil, Oriental Marination,
Black Truffle Emulsion and Grano Padano
|
Grilled Prawns Curry
with Wok Seared Asian Greens, Madras Curry Emulsion, Coconut Marshmallow
and Coriander Chips |
Pan Seared Beef Tenderloin
Prepared in Sushi Manner,
Balsamic Red Wine Reduction, Japanese Wasabi |
Asian Tuna Delight
Curried Sesame Ahi Tuna Carpaccio, Honey Sesame dressing Seasonal Fruits and Tomato Salad, Garlic Sesame Chili Oil |
Sautéed Frog Legs
Deglazed with White Wine and Lemon Juice Served with Potato Laptkes,
Chopped Chives
and Green Papaya Salad |
Tasmanian Salmon Tartar
Onions and Capsicum Seasoned in Lime Juice and Served on a Bed of Lettuce |
Shitake and Wakame Seaweed Cannelloni
with Blue Swimming Crab Meat
and Wasabi Mayonnaise, some Salmon Eggs
|
Roasted Tomato
Stuffed with Mixed Fresh Vegetables Salad on Balsamic Reduction, Vegetable Salsa, Basil Ruccola Oil, Parmesan Crisp
|
Soft Shell Crab
Tempura, Black Ink Linguini, Cherry Tomatoes
and Crab Reduction |
Seasonal Vegetable Salad
on Confit Tomato Carpaccio, Truffle Vinaigrette and Truffle Shaving |
