ENCORE

• Spinach and pear soup – Served with crusty bread.
• Grilled lobster and shrimp salad – Fennel, orange and apple; citrus dressing; crusty bread.
• Seafood Thai red curry – Asian slaw and jasmine rice.
• Herbed grilled chicken breast – Coleslaw, toasted almonds, currants; yoghurt lime dressing.
• Philly beef baguette – With baby spinach; blue cheese, walnut and date salad.
• Pork ribs – Jack Daniels BBQ marinade, grilled baby corn, Caesar salad.
• Italian vegetable stew – With Parmesan.
• Grilled tuna – With Greek-style tabbouleh.

• Grilled oregano yellow fin tuna – Herbed couscous, garlic lemon broccoli, pesto sauce.
• Duck breast – Cranberry sauce, roasted sweet potato, wilted spinach.
• Grilled beef fillet – Mushroom cognac cream sauce; horseradish mashed potato; honey/cider-scented carrots and zucchini.
• Grilled Mahi Mahi – Roasted red pepper sauce, saffron rice, green beans.
• Grilled lamb cutlets – Quinoa; kale and carrot salad; roasted sweet potato.
• Soy and lager marinated pork tenderloin – Sweet potato mash; coleslaw with champagne dressing.
• Crispy skin salmon fillet – Citrus Hollandaise sauce, smashed garlic roast potatoes, roasted red pepper.

• NY-style baked citrus cheesecake – Apricot coulis.
• Chocolate mousse – Raspberry coulis.
• Banoffee pie – Banana and toffee pie.
• Lemon polenta cake
• Spiced apple and pear pie
• Mixed berry cobbler – With cream.
• Mixed cheese platter – Walnuts, dried fruit, red onion chutney and crackers.

• Crab cakes – Mango mayonnaise.
• Homemade hummus – Pomegranate seeds and mint; pita bread.
• Spicy shrimp bruschetta
• Scallops on crostini – Green apple dressing.
• Mixed cheese filo pastries
• Tuna and Leicester cheese dip – With crackers.
• Vegetable quiche

Chef’s Style & Influences

Seafood-forward menus with Mediterranean comfort dishes, bright citrus, herbs, and occasional Thai flavors.