~ Appetizers ~Beef CarpaccioThin slice of olive oil & pepper infused beef strip loin on baby lettuce Sea ScallopPan seared large scallop placed on a bed of roasted red pepper Baked BrieBrie wrapped in phyllo pastry with a honey garlic maple glaze Bruschetta Diced tomato, herbs, balsamic vinegar, olive oil & garlic on a ~ Soup ~A Daily Creation~ Salads ~Organic Baby SpinachTossed with walnuts, dried cranberries and chevre with a blood orange Chardonnay vinaigrette Nouvelle CapriCherry tomatoes, baby Bocconcini, basil in a balsamic glaze CaesarBaby romaine tossed in our creamy dressing accompanied by herbed croutons and crisp pancetta ~ Entrees ~TagliatelleShrimp and Scallops to tossed with spinach, Cremini mushrooms & Bermuda onion in a lobster cream sauce. SalmonPan Fried atlantic salmon on chive risotto & butternut squash in a creamy saffron broth Striploin SteakAngus beef resting on mashed potatoes & grilled Vegetables with a brandy peppercorn sauce . Muscovy DuckMuscovy duck breast on roquefort polenta and swiss chard finished with a muscadine sauce Pork TenderloinPistachio Encrusted pork tenderloin on almond potatoes & Broccolini finished with a cranberry cassis demi glaze Wild QuailHerb encrusted boneless quails on wild mushroom risotto & swiss chard topped with merlot reduction Chicken FrangelicoOven roasted chicken breast stuffed with ham & provolone accompanied by mashed potato in a phyllo cup & baby carrots finished with a frangelico cream sauce Multiple Vegan & Vegetarian Dishes Nightly~ Desserts ~Chocolate Almond TorteKey Lime PieTiramisuCreme Brulee - Nightly FlavoursChocolate Raspberry TartufoStrawberry and Cream TartufoNightly Dessert Special
~ Nightly Chef`s Features ~Features Appetizer & Salad with
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or Contact: Pala and Al
via email ~
4freedoms@tantraloving.com
or via telephone ~ Toll Free in North America: 1-800-684-5308
or Regular Number: 1-819-689-5308