MAIN COURSES AND COMPLIMENTARY SAUCES

ALWAYS AVAILABLE:

- Fillet of Atlantic Salmon. Broiled fish fillet served with ratatouille (stew of vegetables such as
carrots, eggplant, onions and bell peppers) and broccoli and a starch boiled potatoes and lemon
wedge. It could be served with béarnaise sauce or aioli.

- Chicken Breast. Served with a medley of chef’s choice of vegetables and mashed potatoes.

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1. Mahi-Mahi Tempura. Mild flavor fish fillet cooked in tempura style, this is, slightly battered
and then deep fried. Garnished with stir fried vegetables and served with sweet & sour sauce.

2. Cornmeal dusted Tilapia. Mild flavor fillet, broiled (cooked in the oven) and served with
ratatouille, broccoli and garlic wasabi-aioli sauce.

3. Panko cilantro catch of the day. Cod fish fillet (quite characteristic smell, fishy) that is broiled
and cooked with Japanese breadcrumbs (made of white bread without crusts) that covered the
fish before going to get broiled. Starch of Basmati rice and garnished with green beans, peas,
cauliflower florets, wilted spinach and cognac curry sauce.

4. Garlic Tiger Shrimps. Scampi Tiger Shrimps (with stripes) cooked with breadcrumbs, garlic,
and butter. Cooked in the oven and served with asparagus, wilted spinach, cherry tomatoes and a
lemon wedge. Starch of white rice.

5. Pan Fried Giant Shrimps. Jumbo shrimps served with mushrooms and mashed potatoes.

6. Slow-Roasted Prime Rib. Cooked to order. Served with Au Jus. It is baked and presented with
a russet baked potato and glazed root vegetables such as snow peas, turnips, carrots and red
radish. Horseradish, sour cream, chives, bacon bits, cheddar cheese.

7. Eggplant Mozzarella Tower. Melanzane alla parmigiana. Vegetarian dish. Slices of eggplant
and tomatoes topped with mozzarella cheese, baked and served with tomato sauce and broccoli.

8. Asparagus and Brie Tart (Quiche). Served with plum tomatoes and arugula.

9. Assorted Vegetables. It can be considered a main course for some vegetarian guests or it can
be also a side order (extra) for regular guests. It can consist of carrots, broccolis, cauliflower,
snow peas, snap peas, mushrooms, root vegetables, etc.
10. Mediterranean Quesadilla. Tortilla wrap tomato that includes sautéed spinach, zucchini,
peppers, garlic, onions and scallions. Monterrey or shredded mozzarella cheese. Served with
spicy tomato cilantro salsa.

11. Grilled New York Steak. Thick steak, also called entrecote, cooked to order and served with
béarnaise or green peppercorn sauce, mashed potatoes and a medley of vegetables of the day.

12. Fillet of Beef. Tenderloin of beef cooked only in two ways: Medium Rare or Medium Well.
Starch of mashed potatoes and served with asparagus and black peppercorn sauce.

13. Slow-Roasted Beef shoulder fillet. Mashed potatoes and zucchini.

14. Parmesan crusted turkey tenderloins. It is breaded and deep fried with parmesan cheese.
Served with a mustard sage sauce and garnished with croquette potatoes and mix veggies such as
snow peas, broccoli and baby carrots. Cranberry sauce must be offered.

15. Thai BBQ Chicken Breast. Served with the skin and in the bone. Starch of rice and veggies.

16. Beef Wellington. Beef fillet covered with paté de foie gras or duxelles (paste made of
mushrooms, shallots and herbs cooked in butter) wrapped in puff pastry and baked. We offer
green peppercorn sauce. It is cooked to order.

17. Chicken Marsala. Tender medallions of chicken breast served Marsala mushroom sauce,
asparagus, cherry tomatoes, garlic and a starch of mashed potatoes.

18. Lamb shank with rosemary. Braised shank of lamb. Served with roasted root vegetables,
such as carrots, celery, rutabaga, turnip and parsnip or mirepoix (carrots, celery and shallots).
Starch: Mashed potatoes. Demi-glace sauce: Red wine, port wine, thyme or rosemary.
Complimentary Sauce: Mint Jelly (Americans) or Mint Sauce (British guests).

19. Fillet Mignon. Tenderloin of beef that is grilled to order. If guest wants, it can have a
butterfly cut to cook it faster. It is served with béarnaise or green peppercorn sauce and garnished
with mix vegetables. Starch can be: Rice, French Fries, a baked potato or mashed potatoes.

20. Lobster tail. Garnished with broccoli florets and carrots. Starch of rice, baked potato or
mashed potatoes. We offer melted butter sauce or meuniere sauce.

21. Surf & Turf. S & T is a main course which combines seafood (usually a lobster tail) and meat
(usually a steak or a fillet mignon). The waiter needs to take the term for the meat.

22. Ossobuco alla Milanese con gremolata. Ossobuco is a Milanese speciality of cross-cut veal
shanks braised with vegetables, white wine and broth. It is often garnished with gremolata
(lemon peel, garlic and parsley) and traditionally garnished with risotto alla Milanese.

23. Veal Schnitzel. Viennese style paillard of veal which is breaded and served with a green
salad.
24. Scalloppa di vitello alla parmigiana. Veal escalope, garnished with potato gratin (slices of
potatoes baked with cheese in the oven) and a medley of vegetables.

25. Pesce spada alla palermitana. Grilled swordfish, finished in a sauce made with chopped
olives, capers, cherry tomatoes and anchovies and sprinkled with toasted bread crumbs.
Garnished with roasted potatoes and a lemon wedge.

26. Vegetarian Paella. Saffron rice with assorted mix vegetables such as asparagus, plum
tomatoes, onions, bell peppers. Finished with black olives and scallions.

27. Grilled Lamb Chops. Served with thyme-flavored jus, creamy mashed potatoes, ratatouille
and green beans (haricots verts). We offer mint jelly or mint sauce.

28. Chicken alla cacciatora. Italian for hunter. Dish prepared with mushrooms, onions, tomatoes,
various herbs and wine. Served with mashed potatoes.

29. Chicken alla Diavolo. Grilled chicken with Devilled Sauce (made with hot chilies). It is
usually served with rice.

30. Coq au vin. Chicken stew. Pearl onions, mushrooms, bacon, red wine sauce. Garnished with
polenta pyramides.

31. Roast turkey. Sweet potatoes, grilled corn on the cob and mix veggies (carrots and broccoli).
Served with gravy. Cranberry sauce.

32. Oven baked pork loin. Slices of pork cooked in the oven, served with mashed potato, gravy
and we offer apple sauce.

33. Veggie Pizza Margherita. Vegetarian dish made of fresh tomato sauce, mozzarella and basil.

34. Vegetable tempura. Served with sweet and sour sauce. Tempura means the product is slightly
battered, floured and deep fried.

35. Lamb curry. We offer mango chutney to reduce the spiciness.

REMINDER:
From Beef Tenderloin, we can get 3 preparations:

Fillet Mignon, Chateaubriand and Beef Tournedos.