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Appetizers |
Fresh mixed vegetable soup, refined with a dash of virgin olive oil
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Socca; a chick pea crepe with tomato salad
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Endive salad tossed in a red wine vinegar dressing
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Country pate served with French gherkins, caper berry and olives
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Grilled eggplant with cumin and oranges
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| Mix of tossed lettuce and salad with Dijon mustard vinaigrette |
| Grilled feta cheese over beet salad tossed in vinaigrette |
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Main Courses |
Swordfish and Tuna sauteed in curry with banana, mango and cilantro
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Marinated Tilapia filet Chermoula (cumin, paprika, onion, garlic, lime, saffron) over tomato chutney
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Mussels simmered in a saffron cream sauce served with French fries
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Cod fish Bouillabaisse with mussels
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Beef Hanger steak with mixed peppercorn cream sauce served with French fries
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Shrimp sauteed Provencale style; in garlic butter sauce
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Chicken breast sauteed with mushroom, white wine tomato sauce
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Linguini pasta tossed in garlic, virgin olive oil, tomato and fresh basil sauce |
Smoked pork loin in a coconut milk cilantro sauce with pineapple |
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Desserts |
Bread pudding with caramel sauce
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Chocolate mousse
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Ice cream and sorbet du jour
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| Crepes stuffed with chestnut cream |
Banana flambe with rum, served with vanilla ice cream
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Creme caramel
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