Dinner Menu 2000 BACK

Chilean Sea Bass with Cilantro Papaya Salsa
Spicy crab with Argentine lentils on a toasted bread
Oysters with pepper dill sauce
Garlic red bell pepper couscous
Pasilla leek soup
Mandarin orange Grand Marnier tart

Angel Hair Puttansca with Alpine Scallops and Morels
Pacific Mackerel with capers and dill sprigs on a pepper cracker
Forester clam chowder
Foccacia bread with roasted garlic, scallions, and marinated black olives
Cinnamon apple with brown sugar spiced rum glaze

Sake Kasu-Marinated Trout with Lemon Caper Curry Sauce
Shrimp and red pepper salad with lemon oil on wheat cracker
Sliced Shiitake with vegetable pate on sesame cracker
Miso Soup
California Roll with Shumai crab and Sunomona cucumbers
White rice with Shoyu peanut curry
Tangerine tart
Nichi Bei Kai green tea

Poblano Blackbean Corn Salsa on a Patgonian Tortilla with Sharp Cheddar Cheese
Cammarones with roasted green chili’s and lime on pepper cracker
Brie Cheese and Artichoke Pesto on sesame
Tequila Tomatillo Bisque with Cilantro oil
Arroz a la Mexicana
Swiss milk chocolate pieces with cookie and raspberry drizzle

Balsamic Rosemary Marinated Chicken Breast over Wild Rice with Oyster Mushrooms
Fresh trout pate with miniature Spanish olives and pimento
Chicken Potato Leek Soup
Black Currant and Carrot Salad with Citrus Cranberry vinaigrette
Chocolatines (Chocolate Rum cookies)

Tres Fungi Creme Marinara with Pyranese Linguini
Lemon Dill Salmon with Aubergine Caviar
Sour Dough Baguette with Brie and roasted Elephant garlic
Red and Green cabbage salad with Selma raisins and mango vinaigrette
Kiwi Pineapple Cookie