|
vietnamese avocado smoothie known as sinh to bo to the locals, it's made with avocado, condensed milk, a touch of mango, and fresh mint.
salads
grilled primavera salad artichokes, broccoli, summer squash, eggplant, and cherry tomatoes grilled with olive oil and lemon juice. served over lettuce with red wine vinaigrette and garnished with shaved parmesan cheese and balsamic reduction.
chilean grilled beef salad beef tenderloin crusted with a chilean spice blend served with hearts of palm, avocado, tomato, cilantro, and sliced onion. dressed with olive oil and fresh lemon juice, served with avocado ranch .(see photo)
summer caesar salad grilled chicken breast on chopped romaine with roasted tomatoes, crispy bacon, grated hard-boiled egg, and parmesan cheese, tossed with homemade caesar dressing.
warm sandwiches
blackened cajun fish wrap spiced tilapia wrapped in a tortilla with shredded lettuce, citrus remoulade, diced tomato, cucumber, and jalapeños.
the backyard bbq chicken sandwich grilled chicken breast with homemade bbq sauce, topped with melted red pepper cheese, a light cole slaw, pickled jalapeños, and caramelized onions. served on a toasted bun.
asian set
cold udon noodles with pork roasted pork with udon noodles, julienned carrot and cucumber, sliced egg crepe, red radish, and green onion in a japanese soy broth and garnished with nori.
soup
chilled pea soup peas, garlic, and onion blended until smooth; mixed with stock and sour cream. garnished with crispy leek.(see photo)
dinner first courses
tuna tartare for two ahi tuna served two ways: diced tuna with spicy aioli and green chilies over grated egg; and marinated tuna with soy-sesame and avocado mousse. both served with toast points.
eggplant bruschetta grilled eggplant, roasted tomatoes, goat cheese, toasted baguette, extra virgin olive oil, balsamic.(see photo)
avocado salad sliced fresh avocado with soy sauce, ginger, and red chilies served with mixed greens and a citrus vinaigrette.
dinner main courses
grilled beef tenderloin topped with a light demi sauce and fresh chopped tomatoes and parsley. served with crispy shallot potatoes and wilted spinach.(see photo)
grouper with warm mango salsa served with a whole grain salad of brown rice, cashews, raisins, and herbs.
crispy red snapper pan-seared red snapper seasoned with cumin and chili flakes, lemon mashed potato, shaved fennel salad, balsamic reduction, sun-dried tomato oil.(see photo)
ahi tuna linguine diced rare tuna, onion, cherry tomatoes, and arugula in a light white wine sauce with a touch of cream.
|
