Chef Ralph Saint-Dic

Crispy fried cassava, chimichurri aioli

Chipotle jam with Rum on gooey baked Brie, warm bread

Coconut shrimp ceviche, crispy tortillas & guacamole

Fried Cod fritters with saffron & garlic aioli

Smokey cheddar spinach & Artichoke dip with grilled flatbread

Mini Beef Empanadas with Herb Kohlrabi slaw & lime aioli

Beets mille-feuille, lime & dill crème fraiche, apple gastrique

Romaine heart Caesar salad, charred corn salsa, butter croutons, chickpeas & bacon

Pan fried crab cakes with lime & cilantro corn salad

Fire roasted Corn & Red pepper duo with adobo shrimp, herbed crema

Vanilla bean scented squash bisque & crumbled queso fresco

Fall-off-the-bone slow braised beef short ribs, served with tomato ragout, crispy onions

Milanese Risotto with saffron & green peas, fresh Parmigiano, white wine

Sous vide Steak served with chimichurri & caramelized onion chutney

Lime & chile crusted Salmon, Elote style grilled corn & avocado salad with Feta

Stuffed chicken with fire roasted pepper, goat cheese & fresh herbs

Baked Zucchini Enchilada with spiced Tofu, yam & black bean salsa, cilantro lime crema & mole sauce

Apple pie & Rum bread pudding flan, citrus compote

Pineapple Carrot Cake with Anise cream cheese frosting

Sweet Cornbread Cake with Saffron custard & corn maple chutney

Chili Chocolate cake with Espresso glazed & cherry compote

Fried Churros with lime whipped cream, dulce de leche, sea salt & chocolate sauce

Assorted Seasonal Sushi Rolls (may contain fish, shelfish)

Veggie Spring rolls with sweet Thai chili sauce

Marinated Chicken & Paneer Satay skewers

Mini Samosas bites

Lime Coconut Shrimp with spicy Thai peanut sauce

Crab cake salad with Yuzu passion fruit & fennel slaw, Kimchi aioli

Thai coconut & butternut squash soup with ginger honey & apple compote

Banh mi Salad with spiced pork belly, homemade slaw & aioli

Handmade dumplings with pork & yam, miso sesame & mushroom broth

Carrot & Beetroot ribbons, coriander tahini dressing with grapefruit & almonds

Fall-off-the-bone Braised beef short rib with orange Teriyaki butter glaze

Thai Coconut Curry Chicken with cashews & lime scented white rice

Five Spice Duck breast, confit potatoes, honey & orange butter sauce

Citrus & Nori poached white fish with creamy masala corn chowder, radish micro salad

Sous vide pear with Japanese Plum wine, saffron creme anglaise

Ube & Lavender Creme Brulee (or Masala Vanilla)

Five spice Carrot Cake with citrus cream cheese icing

Cashew crusted Cheesecake with miso caramel

Black Sesame & lime coconut pudding

Artisan Cheese board with side accompaniments

Mini flatbread pizza with herb goat cheese, truffled mushrooms, artichokes & olives

Pan fried falafels, veggies & lemon tahini dip

Grilled pita bread with Muhammara dip

Baked Brie with Rosemary infused honey & pecans

Pan roasted salmon salad with lentils, chickpeas, mint & dill dressing

Warm Farrot salad with spinach, roasted pears, blue cheese & walnuts

Quinoa salad with veggies, fried halloumi cheese, fig balsamic dressing

Creamy tomato, Roasted pepper & fennel soup, sweet & spicy croutons

White bean stew with seasonal vegetables, herbed oil & roasted cashews

Harissa roasted Chicken with Fava beans & sausage ragout, chimichurri sauce

Braised lamb shanks with spiced ragout, parsnip mashed

Slow roasted beef served with truffled mushrooms jus, lemon potatoes, fresh herbs

Herbed Gnocchi with creamed feta sauce, sundried tomato, olive & basil

Pistachio crusted White Fish with saffron & capers beurre blanc sauce

Mediterranean spiced Duck Breast with pomegranate glaze

Orange blossom & Cinnamon Chocolate cake, crushed pink peppercorn cream

Vanilla Bean Creme brulee, citrus lavender marmelade

Cheesecake stuffed crêpes with Kefir berry harvest chilled soup

Olive oil & Pistachio Cake with rose & lemon scented icing

Amaretto Almond & Orange Cake, Vanilla bean ice cream with hibiscus glaze

Chef's assorted tapas on grilled baguette

Deliciously gooey baked Brie or Camembert with fig jam & olive oil crostini

Artisan Cheese board with side accompaniments

Warm crab & Lobster dip with Artisan bread

French onion soup with Emmental grilled cheese

Sous vide Bartlett Pear with aged Port wine & goat cheese, candied walnuts, pomegranate

Poached Beets roulade with Almarium Sours gastrique, citrus dill creme fraiche, toasted pine nuts

Smoked Duck breast salad with apples, burrata, hazelnuts, gastrique

Grilled Scallop with Cauliflower fennel puree, orange, capers & olive brown butter

Sous vide steak served with creamy peppercorn sauce

Coq au vin (Deboned chicken leg braised in red wine) served au jus

72hrs Duck leg confit served with Grand marnier orange sauce

Pan fried White fish fillet on a bed of eggplant, tomato & zucchini

Pan seared Duck breast with fruity lemon butter sauce (pears, lemon, cherries, grapes, capers)

Cheesecake stuffed crêpes

Chocolate & pistachio cake with crushed pink peppercorn & Espresso glaze

Passion fruit & lemon meringue tart with fresh fruits

Chef Seasonal Creme brulee

Almarium Sours Apple pie bread pudding with saffron creme anglaise

Assorted/Seasonal grilled Brushetta platter

Creamy wild mushroom dip with ricotta, spinach, artichoke. Crispy flatbread

Salted Cod croquettes with Spicy Cajun tartare sauce

Gooey Baked Brie with house jam & toasted pecans, warm baguette

Sous vide Bartlett Pear with aged Port wine, goat cheese, walnuts, chocolate balsamic dressing

Grilled Peaches salad with Burrata, honey dijon dressing, bitter greens

Chef Panzanella salad

French onion soup with Emmental grilled cheese

Thai coconut & butternut squash soup

Brown butter Gnocchi with seasonal veggies & Garlic scape pesto

Chef seasonal risotto with Fresh market veggies

Broiled salmon with creamy walnut pesto & Fetuccine, Tapenade salsa

Pan roasted Pork Tenderloin With Dijon, Apple mostarda, cider braised cabbage & celeriac

Fall-off-the-bone red wine & rosemary Braised beef short rib on Buttery Mashed Potatoes

Red wine Chocolate cake, pink peppercorn whipped cream, balsamic sauce

Chef seasonal creme brulée

Crêpe purses stuffed with cheesecake, berry harvest gazpacho

Lemon & passion fruit meringue tart, homemade coulis