Dinner menu 7

Appetizers
Chilled melon Midori
Bahamian conch fritters
Smoked salmon with onion rings, capers, and lemon
Bastoncini di polenta with fontina cheese

Soups
Cream St. Germain
Chicken consomme with lily flowers
Chilled vichyssoise

Salads
Seasonal variety of lettuce topped with cucumber, hard boiled egg, and scallions
Hearts of lettuce, sliced tomato, and red onion rings
Tarragon, thousand island, goombay, and raspberry vinaigrette dressings

Entrees
Baby coho salmon, pan fried until golden brown with buerre noisette, toasted almonds, and parslied mushroom-shaped potatoes

Penne with shrimps, coconut, and peppers, a very appealing specialty that has a delicious blend of tastes; penne pasta with shrimp tossed in a sauce prepared with coconut milk and a trace of hot peppers

Supreme of chicken Albert, oven roasted and complemented by a delicate mixture of mushrooms, artichoke, tomato, and fresh herbs

Pork rib roast, placed on a bed of Basque onions and accompanied by caramelized apples and a delicate Calvados sauce

New York steak Foyot, sirloin steak grilled to perfection with hasselback potatoes and offered with a Sauce Foyot

Desserts
Pineapple beignet with pina colada sauce
Gateau nougatine
Chocolate mousse cappucino
Delicate fruit chiboust crown
Caramel, vanilla, rum raisin, or sugar-free ice cream
Today’s sherbet
Fruit and cheese (Brie de Meaux, Gruyere, Cheddar, goat cheese)

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