Chef Jean-Luc Voegele

Home made Guacamole and chips

Beef empanadas with chimichurri sauce

Chicken tortilla soup

Green Chile Queso

Vegetables empanadas with chimichurri sauce

Mexican Roasted Corn salad

Eggplant Tostadas with pulled chicken

Honey Smoked salmon salad with toasted almonds, cucumber, bell peppers, tomatoes, orange segments, and in Lemon and E.V.V.O dressing

Cilantro lime chicken with rice

Grilled Corn Cobbettes topped with Chipotle Aioli, Cilantro, Cotija cheese, served with lime wedges

Beef Barbacoa with toppings

Pork Carnitas with green chilies with toppings

Cajun spiced Salmon with toppings

Chicken quesadillas with toppings

Assorted sorbets with fresh fruits and berries

Churros with Vanilla ice cream

Crepes filled with caramelized bananas chocolate drizzle and vanilla ice cream

Tres leche flan

Assorted fruits in a mint Syrup

Miso soup with tofu and wakame

Chicken skewers with miso glaze

Spicy edamame with sesame-soy sauce

Ahi Tuna and Salmon Sashimi with pickled ginger and wasabi

Assorted sushi with pickled ginger and wasabi

Fresh Ahi Tuna tartar on crispy wonton chips with Mango Salsa

Coconut crusted Shrimps with sweet chili sauce

Honey Smoked salmon salad with dried cranberry, almonds, orange segments, avocados and edamame tossed in Lemon and E.V.V.O dressing

Mixed greens with tomato, cucumber and daikon sprouts with a ginger miso dressing

Blackened Ahi Sashimi with Ginger-Miso vinaigrette

Pan Seared New York steak with Wasabi mustard sauce, seasonal vegetables and Okinawan purple sweet potatoes

Miso glazed cod fish on baby bok choy and vegetables stir fry served with jasmine rice

Oven Roasted Halibut filet on a vegetables galette served with Kaffir lime coconut sauce and Jasmine rice

Panko crusted Tofu with sweet chili sauce on stir fried vegetables and steamed rice

Chicken Katsu with Curry sauce Broccoli and steamed rice

Assorted sorbets with fresh fruits and berries

Assorted Mochi ice cream

Crepes filled with caramelized bananas chocolate drizzle and vanilla ice cream

Assorted mochi ice cream with fresh fruits

Assorted fruits in a mint Syrup

Cheese Raviolis, mushrooms ragout with black truffles and with Balsamic reduction

Minestrone soup with Pesto and grated Parmesan

Lobster Raviolis on wilted Spinach with creamy Vermouth Chives sauce

Mortadella sausage salad with potatoes with Dijon Mustard Parsley-onion vinaigrette

Pan Seared Scallops on mushrooms Risotto served with seasonal vegetables and Beurre Blanc

Braised Chicken in red wine Vinegar sauce served with Baby Spinach and roasted baby potatoes

Pan seared trout filet with Kalamata olives tomato-capers sauce, mashed potatoes and seasonal vegetables

Roasted Lamb leg, fresh Thyme Au jus served with Ratatouille and lyonnaise potatoes

Pan seared red rock fish, vermouth chives sauce, saffron potatoes, wilted baby spinach

Pears tart with vanilla custard, caramelized almonds served with fresh berries

Tiramisu with fresh Strawberries and Chocolate sauce

Fresh and smoked salmon rillette served on crispy baguette

Lentils beans soup with creme fraiche and vegetables brunoise topped with croutons

Shredded Duck Confit Salad with Arugula, dried cherries, haricot vert, Gorgonzola, caramelized Walnuts Sherry Vinaigrette

Quiche Lorraine with bacon, onion and cheese

Pan Seared Shrimps Provencal on soft herbs and Parmesan polenta

Lobster Raviolis on wilted Spinach with creamy Vermouth Chives sauce

Grilled Eggplant Napoleon with Ratatouille and mushrooms served with red pepper coulis

Oven Roasted stripped bass filet on a Mediterranean vegetables galette served with Kalamata olives vinaigrette and baby potatoes

Roasted Rack of Lamb, fresh Thyme Au jus served with Ratatouille and lyonnaise potatoes

Seared New York Steak with Garlic mashed potatoes, seasonal vegetables and peppercorn sauce

Braised Beef Short Ribs in Cabernet Sauce Sweet Potato and Yukon gold Mashed Potatoes, Haricot Vert and Vichy Carrots

Seared Duck, Breast Orange demi-glace Caramelized apple, Roasted Potatoes, Vegetable medley

Warm Caramelized Cinnamon Pear tart Frangipane with roasted Almonds served with Pistachio Ice Cream

French Apple Tart, with Vanilla bean Ice Cream and Honey drizzle

Red Wine Poached Pear with Pistachio ice cream, whipped cream and toasted almonds

Home made Eggplant Caviar and Black olives Tapenade Crostinis

Scottish Salmon Tartare Tartine with avocados on a rustic bread topped Micros Cilantro

Prosciutto and Truffle butter Grissini

Roasted Beets salad and whipped goat cheese served with Tomato-Ginger vinaigrette

Warm Haystack cheese on Garlic Baguette croutons served with Frisee and Mixed greens lettuces tossed in herbs Vinaigrette

Lobster Raviolis on wilted Spinach with creamy Vermouth Chives sauce

Braised Beef Short Ribs in Cabernet Sauce Sweet Potato and Yukon gold Mashed Potatoes, Vichy Carrots

Bouillabaisse with Shrimps, Scallops and Snapper simmered in Saffron Broth served with Garlic Bread

Braised Chicken in red wine Vinegar sauce served with Baby Spinach and roasted baby potatoes

Roasted Rack of Lamb, fresh Thyme Au jus served with Ratatouille and lyonnaise potatoes

Fresh Strawberries and Champagne soup flavored with mint served with vanilla ice cream

Warm Caramelized Cinnamon Pear tart Frangipane with roasted Almonds served with Pistachio Ice Cream

French Apple Tart, with Vanilla bean Ice Cream and Honey drizzle

Red Wine Poached Pear, Vanilla ice cream, Chantilly and Toasted Almonds

Fresh Ahi Tuna tartar on crispy wonton chips with Avocado- Mango Salsa

Hot or Cold Green Asparagus Soup served with crab meat citrus crème fraiche

Fresh and smoked salmon rillette served on crispy baguette

Miso soup with tofu and wakame

Chicken skewers with miso glaze

Spicy edamame with sesame-soy sauce

Bouillabaisse with Shrimps, Scallops and Fish simmered in Saffron Broth served with Garlic Bread

Pan Seared Shrimps Provencal on soft herbs and Parmesan polenta

Prosciutto & vanilla poached Figs with Goat Cheese Crostini served with mixed greens

Grilled Eggplant Napoleon with Ratatouille and mushrooms served with red pepper coulis

Red Thai Chicken Coconut Vanilla Curry, assorted vegetables served with Lemongrass scented Jasmine Rice

Oven Roasted stripped bass filet on a Mediterranean vegetables galette served with Kalamata olives vinaigrette and baby potatoes

Pan seared Flat Iron Steak with Wasabi-mustard Sauce, Potato Gratin and seasonal vegetables

Fresh Strawberries and Champagne soup flavored with mint served with vanilla ice cream

Warm Mac-nut flour-less Valrhona Chocolate lava cake served with sauce Anglaise, Raspberry coulis an fresh berries

Warm Caramelized Cinnamon Pear tart Frangipane with roasted Almonds served with Pistachio Ice Cream