DINNER ONE

First Course
Watercress Salad
mango, julienne snow peas, jicama
with lime chili vinaigrette

Main Course
Chilean Sea Bass
served with sweet chili pepper sauce
jasmine & wild mushroom risotto

Sautéed Julienne Snow Peas
carrots, red pepper, scallions

Dessert
Triple Mousse Cake
served with a raspberry coulis and fresh berries

DINNER TWO

First Course
Arugala and Spinach
with poached pears and gorgonzola cheese
drizzled with a balsamic herb vinaigrette

Main Course
Cracked Peppercorn Crusted Sirloin
served with a Merlot demi-glace

Potato Au Gratin
Sautéed Spring Vegetables

Dessert
Dulce De Leche Caramel Cake
mocha crème anglaise blackberry sauce

DINNER THREE

First Course
Assorted Dim Sum
a selection of freshly prepared, artfully plated
wontons and dumplings
with soy reduction wasabi

Main Course
Sesame Basil and Soy Glazed River Salmon

Roasted Garlic Braised Baby Bok Choy
Vegetable, Shrimp or Pork Fried Rice

Dessert
Peach and Raspberry Tart
served with ginger tuille
and French vanilla crème anglaise

DINNER FOUR

First Course
Poached Pear and Gorgonzola Salad
served with port balsamic vinaigrette

Main Course
Apricot Glazed Roasted Pork Loin
served with a tricolor pepper and pancetta sauce

Dessert
Triple Chocolate Mousse Cake
served with a raspberry coulis and whipped cream