WAMRM ISRAELI COUSCOUS WITH CREAMY CORN, SCALLOP & HARICOT VERT.

ROWS OF SHRIMP SKEWERS RUBBED IN HERBS, SPRING MIXED & SERVED WITH A MANGO SATAY DIPPING SAUCE.

A CLASSIC CRAB CAKE AMONG AN AVOCADO & PEA SHOT SALAD, ALL SERVED WIT SPICED CHILI AIOLI.

A BASE OF RICE PILAF TOPPED WITH PAN SEARED JUMBO SHRIMP & CALAMARI.

FRESHLY COOKED TILAPIA FILET, SERVED WITH A PESTO FLAVORED MASHED POTATOES & JULIENNE VEGETABLES, ALL DRIZZLED WITH A CREAMY COGNAC SAUCE.

PAN SEARED SEA BASS UPON A BED OF GARBANZO JULIENNE VEGETABLE, FLAVORED BY SRIRACHA AIOLI.

SALMON POACHED WITH VEGETABLE BROTH, FLAVORED BY SOUR JULIENNE VEGETABLE BUTTER AND A CREAMY SPECIALTY SAUCE, ALL ALONGSIDE COUSCOUS MAROCAIN.

ATLANTIC SALMON FILET AMONG JULIENNE VEGETABLES, WASABI MASHED POTATOES, SEASONED WITH OUR LEMON GINGER AIOLI.

12oz GRILLED STRIP STEAK WITH CARMELIZED ONION, HARICOT VERTS & POMME FRITES, SERVED IN A SHALLOT DEMI SAUCE.

14oz GRILLED RIBEYE WITH TRUFFLE MASHED POTATOES, JULIENNE VEGETABLES & A SHALLOT DEMI SAUCE.