Borlotti Bean Soup
Classic Italian Seafood Salad “Capon Magro”
Hot-Smoked Goose Foie Gras with Caramelized Citrus Fruit and Muscat Raisin Jus
Pumpkin and Amaretti Gnocchi with Fontina Fondue and Norcia Black Truffles
Parmesan Risotto with Crispy Artichokes, Langoustines, Reduction of Barolo Wine
Cold Trofie with Home-Smoked Sicilian Tuna Belly, Caspian Caviar and Bottarga in a Cantaloupe Melon Shell

Rich Riviera Fish Soup with Blue Lobster, Ripened Tomatoes, Roasted Garlic and Crushed Black Pepper
Grilled Beef Tenderloin with Green Apple and Foie Gras, Walnuts and Raisin Sauce
Capon Chicken Ravioli with Cannellini Beans, Thyme and Duck Liver Sauce
Braised Lamb Shank in its own Vegetable Jus with a Cauliflowers “Panna Cotta”
Crispy Cod Fish Fillet with Roasted Tomatoes, Lemon and Caper Butter Sauce
Taglioni with Peas, Pancetta and Ricotta

Cannoli with Wild Strawberry Mousse, Pistachio and Star Anice Syrup
Grilled Pear, Soft Goats Cheese and Lemon Honey
Fresh Mint Panna Cotta with Honey Sorbet
Warm Dried Fruit and Polenta Cake with Whipped Mascarpone
Torte “Tiramisu”

Crabmeat and Sweet Corn Soup
Hot and Sour Soup
Silk Squash with Oyster Sauce
Crispy Aromatic Duck
Pan Fried Meat Dumplings with Chili and Soy
Shrimp and Vegetable Spring Rolls and Chinese Dipping Sauce

Butter Lettuce and Cloud Ears
Crispy Monkfish with Ginger and Black Bean Sauce
Twice Fried Pork Kung Po
Stir Fried Chicken with Cashew Nuts and Straw Mushrooms
King Prawn with Bamboo Shoots and Water Chestnuts
Sliced Beef in Oyster Sauce

Chilled Lychees and Ginger Granite
Deep Fried Ice Cream
Cantonese Rice and Almond Cake

Classical Fish Soup, Grilled Bread, Rouille and Aged Cheddar
“Andy Race’s” Peat Smoked Salmon, Warm Potato Blinis, Sour Cream and Chives
Pan Roasted Scallop and Artichoke Casserole
Pressed Ham Hock and Foie Gras Terrine with Pease Pudding
Grilled Tuna “Nicoise”
Baked Gruyere and Leek Tart Served with a Herb Salad and Shaved Parmesan

Pan Roasted Turbot, Braised Oxtail and Lemon and Parsley Oil
Stuffed Saddle of Rabbit, Wild Mushroom and Chinese Artichoke Ragout
Loin of Fallow Deer, Braised Winter Greens, Parsnip Gnocchi and a Mulberry Vinegar Reduction
Roast Atlantic Cod, Potato and Parsley Mash, Warm Tartar Sauce
Braised Pork Shoulder, Root Vegetables, Organic Cider and Apples
Slow Roast Rump of Lamb, Sautéed Lambs Sweetbreads, Wilted Spinach and Tomato Confit

Pineapple Tart Tatin, Tahitian Vanilla Ice Cream
Sticky Toffee Pudding and Rhubarb Ripple Ice Cream
Warm Chocolate Fondant, Chocolate Sorbet, Confit of Seville Orange
Yorkshire Curd Tart, Lemon Curd Ice Cream, Ginger Nutmeg Syrup
Organic Pear and Cinnamon Charlotte

Traditional Mezzeh
(Hummous, Fatouche, Tabhoule, Warek Enab, Labneh, Moutabel and Kibbeh)
Grilled Haloumi Tart with Winter Salad
Deep Fried Falafel with Tahini Sauce
Salmon Kibbeh Naheh, Herb Salad
Chermoula Roasted King Prawns
Moroccan Chickpea Soup

Mixed Arabic Grill of Kofta, Shish Taouk and Shish Kebab
Served with Arabic Bread and Rocca salad
Seafood Machbous
Classical Lamb Tagine with Steamed Couscous and Braised Vegetable
Oriental Style Lamb Leg with Spiced Rice
Grilled Sea Bream with Garlic and Lemon Sauce

Oum Ali
Mixed Baklava
Honey Curd Pie with Rose Scented Fig
Kataifi

Masaladar Style Fried Fish with Yogurt Sauce
Grilled Chicken Tikka Kebab with Cucumber Salad
Potato, Chickpea and Papri Salad
Warm, Spiced Mushroom Salad
Shami Lamb Kebab
Vegetable Pakora

Goan Style Fish Curry
Kashmiri Red Lamb Stew
Cauliflower Aaloo Gobi
Traditional Baked Chicken and Creamed Almonds
Braised Carrots with Fresh Coriander and Mint
Minced Lamb Cooked with Peas Ginger and Spices

Traditional Carrot Halva
Kulfi Ice Cream
Sweet Saffron Yogurt
Frozen Mango Lassi

Traditional Gado Gado
Chicken and Galangal Soup
Grilled Banana and Chili Salad
Thai Fish Cakes, Sweet and Sour Vegetable Relish
Prawn and Corn Fritters with Hot and Sweet Sauce
Grilled Beef Salad with Toasted Rice and Spicy Sauce

Panang Beef Curry
Red Curry Duck
Deep Fried Bean Curd with Crab Pork and Spring Onion
Steamed Snapper with Ginger and Spring Onions
Stir Fried Squid with Thai Basil and Crispy Shallots
Crispy Deep Fried Flounder with Sweet Sticky Chili

Mango and Sticky Rice
Coconut Cream Custard
Yellow Bean Pudding

Miso Shiro Soup
Steamed egg custard
Minced Chicken, Deep Fried and Served with Ginger Sauce
Shrimp and vegetable tempura served with tempura sauce

Hasshu Mori (Eight Kinds of Sashimi)

Nigiri Sushi
Toro (Belly Tuna), Maguro (Tuna), Aji (Horse mackerel), Shake (Salmon, Ebi (Shrimp), Tobiko (Flying fish roe), Tako (Octopus), Tamago (Egg omelette), Uni (Sea urchin), Unagi (Freshwater eel), Hirami (Flounder)

Maki Sushi
Tekka maki (Tuna roll), California maki (California roll), Kappa maki (Cucumber roll), Tokusie futomaki (Giant roll), Oshinko maki (Pickled radish roll),Maki sushi (Large roll), Natto maki (Fermented soya bean roll), Rainbow maki (Special roll), Ebi tempura maki (Shrimp tempura roll)

Pan Fried Chicken Breast Served with Ginger and Garlic Sauce
Deep Fried Fish Dipped in Vinegar Sauce
Shabu Shabu, Sliced Beef and Vegetables Cooked in a richly flavored Bonito Stock
Hot Green Tea Noodles and Bonito Soup Topped with Tempura and Vegetables
Pan Fried Lobster Tail With Garlic and Soy Butter

Green Tea Ice Cream
Red Bean Ice Cream
Melon Sherbet
Japanese Waffles

Chilled Apple and Parsnip Veloute, Smoked Sturgeon Custard and Caviar
Tuna Tartar with Herb Salad and Ginger Soy Vinaigrette
Hot Smoked Salmon with Corn Cakes and Crème Fraiche
Crispy Crab Cake, Organic Greens, Mango-Chipotle and Cilantro Relish
Cinnamon and Orange Rubbed Squab, Shallot Confit, Arugula and Parmesan
Terrine of Hudson Valley Foie Gras, Roast Acorn Squash, Sorrento Ham and Black Mission Figs

Pot Roasted Maine Lobster with Wild Mushrooms, White Beans, Scallions and a Lobster Jus
Broken Arrow Ranch Antelope Creamed Celery Root and Red Wine Reduction
Pan Roasted Snapper, Smoked Duck Hash, Wild Mushrooms and an Aged Sherry Vinegar Reduction
Miso Crusted Black Cod, Warm Cucumber and Wakame Salad
Smoked Tomato and Robbiolo Ravioli, Tapenade Dressing and Garden Herbs
Oven roasted Chilean Sea Bass, Corn Custard, and Thyme Roasted Fingerling Potatoes

Bittersweet Chocolate Soufflé with Chocolate-Merlot Sauce & Merlot Ice Cream
Lemon and Mascarpone Tart, Pine Nut Crust
Frozen Key Lime Mousse and Fresh Berries
Apple Calvados Tart with Vermont Maple Syrup Ice Cream and Cranberry Confit
Roasted Banana and Pecan Spring Roll, Toffee Fudge Cream
Frozen Café Latte Souffle, Vanilla and Macadamia Biscotti