APPETIZERS

Oysters Rockefeller - Set on Spinach topped with Blue Cheese and a Garlic Cream Sauce
Fantail Shrimp - Cocktail Shrimp on Shredded Lettuce and Diced Tomatoes with a Sherry Dressing
Soft Shrimp Spring Roll - A soft crepe filled with Cauliflower, Broccoli, Cabbage and Shrimp
bonded with Sesame Oil and Ginger presented with an Oriental Sauce
Smoked Salmon - Sliced Smoked Salmon – Chopped Egg – Parsley and Red Onion - Creme Fraiche
and Crushed Peppercorns
Chicken Crepe Supreme - Crepe filled with Chicken Ragout – topped with Asparagus gratinated in
Hollandaise
Terrine Tartar of Yellow Fin Tuna - Bonded in Sea Salt – Avocado – Crushed Pepper and Cilantro served with Wasabi Mustard and a splurge of Spices
Roasted Peppers - With Egg Plant – Zucchini and Roasted Tomatoes in a Syrup of Sesame and
Balsamic
Avocado Pear Fan - With Crab and Curried Mayonnaise
Seared Rock Shrimp and Scallops - With Cranberries and Mango – Toasted Pine-nuts on Baby Spinach Leaves

SOUPS
Bermuda Fish Chowder - laced with Black Rum and Sherry Peppers
Shrimp Gumbo
Spiney Lobster Bisque - with Cognac and Cream
Creamy Onion, Garlic and Apple Soup with Calvados
Puree of Zucchini and Carrot Soup

SALADS
Palms mix of Baby picked Greens
Caesar Salad
Greek Salad of Romaine Lettuce - Cucumber – Cherry Tomatoes- Kalmati Olives and Feta Cheese served with Malt Vinegar and Virgin Olive Oil
Salad Julienne with Carrots – Celery – Radishes – Beetroot – Endive with Florets of Broccoli and Cauliflower

ENTREES

Fish
Poached Wahoo Doris - (When Available) - in a White Wine Sauce with Capers and Grapes
Poached Fish of the Day - in a Chardonnay, Saffron and Sorrell Sauce
Pan-fried Fish of the Day - topped with Grilled Banana and a Lemon Butter Sauce
Palms Signature Rockfish with Jasmin steamed Rice – a Stir-Fry of Roots and Shoots and a Light Coconut Curry Sauce
Shrimp Chamayo - Tiger Prawns pan seared in Tequila presented in a Turmeric and Bell Pepper Sauce served over Linguini

Meats
Breast of Chicken - with a Mushroom and Vegetable Farcie complimented with a Green and Red Pimento Sauce
Grilled Veal Chop - set on a Creamy Onion Ragout with a Marsala Sauce
Thyme and Rosemary Roasted Baby Rack of Lamb
Grilled Tenderloin of Beef - topped with Truffle Pate and napped with a Madeira Sauce

DESSERTS
Fresh Fruits with Vanilla Ice Cream
Lemon Tart - topped with Chantilly presented with a Blackcurrant Coulis
Crème Brulee – Grand Marnier infused topped with a Julienne of Candied Orange
Bittersweet Chocolate Mousse - with a Raspberry Sauce
Sparkling Champagne Cream - with Berries and Biscotti Biscuits
Honey Spice Cake - with Poached Pears a Caramel Sauce and Vanilla Ice Cream
Bread and Butter Pudding - with a Spiced Rum Sauce
Filo Pastry Baked Apple Tart - with Pecan Ice Cream