Staff Dining Menu

Beef Tenderloin 6 oz. tenderloin sliced and served with seasonal vegetables, red-skinned garlic mashed potatoes and a mushroom veal stock demi-glace.	Beef Roulade Flank steak rolled with fresh mozzarella, spinach and roasted peppers. Served with chimichurri sauce and grilled vegetables.

Moroccan Lamb Chops Crusted with crushed fenugreek and cumin, then grilled. Served with seasonal vegetables, basmati rice and veal cabernet demi-glace.	Calypso Pork Loin Pork loin stuffed with tropical fruits, rubbed with brown sugar and dark rum. Served with traditional red beans and coconut rice.

SEAFOOD

Cajun Crab Cake Sweet blue crab, tri-colored peppers served with “maque choux”, a spicy creamy corn and vegetable stew.	Grilled Teriaki Salmon Salmon filet served on a bed of shiitake mushrooms, bok choy, carrots & cherry tomatoes. Served with wild rice.

POULTRY

DESSERTS

Caribbean Grilled Chicken 6 oz. chicken breast marinated in tropical juices. Served with tropical salsa and a blend of wild rice and kamut. Lemon Chicken Buerre Blanc 8 oz. boneless breast of chicken lightly floured and pan seared. Served with a light lemon buerre blanc and red-skinned mashed potatoes.	Chocolate Pear Tart Poached pears in chocolate, nestled in an old-fashioned graham cracker. Key Lime Pie   Homemade in an old-fashioned graham Crust.  Chocolate Souffle   With a warm Belgian chocolate center.

PASTA

SIDES

Four Cheese Ravioli   Served with a pink sauce, fresh basil and chopped tomatoes.

Garlic Mashed Potatoes Brown rice & Daikon Radish Seed Kamut & Exotic Grains Grilled Vegetables Creamed Spinach Vegetable Melange with Barley Seasonal Vegetables Cauliflower Mash

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