With hazelnut pesto on plume mixed
lettuce, dressed with Jamaica vinaigrette.
Sangria, endive, radicchio
with caramelized walnuts, dried
tomato and avocado, marinated
with tamarind dressing.
With Bruna seasonal vegetables,
cream, cheese and paprika.
Filet and jumbo shrimp,
served with potato gratin,
three-pepper sauce and verblanc
cilantro.
Filet and jumbo shrimp, served
with potato gratin, three-pepper
sauce and verblanc cilantro.
Fish fillet (red snapper)
prepared with Chinese pea
risotto and roasted asparagus.
Served on top of grill
pineapple, carrots, and prepared
with orange juice, cardomomo,
and batted in old Dijon mustard sauce.
Served with grilled chicken
breast black olives and parmesan
cheese slabs with a touch of pesto.
On red fruit coulis and strawberries.
Served with cherry and chocolate slabs.