SAMPLE MENU

Chef Dennis Starks

 Amalfi Coast Lunch

Grilled Asparagus bundles wrapped in prosciutto

with poached quail eggs and lemon crumbs

Roasted sea bass stuffed with wild fennel and lemons

Potato and olive gratin

White peach crostada with crème fraîche gelato

Dinner in Venice

Hand cut saffron pasta with scampi & shellfish sauce

Grilled Italian sirloin with white beans & sautéed bitter greens

Caramelized rice custards with apricots and biscotti

 Luncheon in Cap d’Antibes

Chevre filled artichoke bottoms, broiled to a golden brown

Warm duck salad with beets and walnut vinaigrette

Lemon risotto

Crème brulée three ways

Dinner in Cannes

Potato and wild morel napoleons

Salmon fillet roasted whole in rosemary branches

Caper beurre blanc

Banana chocolate crème tart

Spanish flavors at sundown

 Squid cooked in its own ink

Classic paella with saffron, shellfish & peas

Crunchy caramel coated blood oranges with lavender crème anglaise

 Let’s go back to Constantinople

 Whole loup de mer roasted in a salt crust

Turkish braise of lamb shoulder with chickpeas, lemon & mint

Medjool date tart with almonds & cognac cream

Tasting Dinner for the United Nations

Shrimp tempura martini with avocado & tomato chipotle sauce

(served in a martini glass)

Brazilian fish soup in a coconut shell with coconut milk, shrimp & cashews

Caramel lacquered duck tower with crisp soba pancakes

Sticky toffee pudding with fresh mango

 Kiddie menu the grownups can enjoy

Truffled macaroni & cheese with a parmesan crisp cookie

Lobster po’ boy on brioche with bacon basil & perfect tomatoes

Rum raisin ice cream in a sesame cone