L'ACAJOU – SAMPLE MENUS

Appetizers

Seared Diver Scallops
With a vegetable salad, vinaigrette of sour cream and yoghurt

Ravioli of Atlantic Salmon
sauce vierge and lime sabayon

Saffron Flavoured Risotto
with a fricassee of mushrooms and rocket

Four Dances of the Sea
A selection of tempura prawns with Thai salad,
tuna and avocado tartar, home smoked salmon with
sevruga caviar, crab and ginger spring roll with a tamarind
And rum dip

Carpaccio of Tuna
warm vinaigrette of lentils and a beignet of home smoked salmon

Spicy Crab Cakes
served with ginger flavoured vegetables, fresh mango vinaigrette
and a coriander crème fraiche

Honey and Five Spice Duck Salad
with rocket greens and mint raita

Sautéed Shrimp and Confit Tomatoes
with homemade herb gnocchi and pesto

Warm Tart of Goats Cheese
and proven¸ale vegetables served with a balsamic salad (V)

Pan Fried Duck Foie Gras
served with a crispy potato cake, pineapple chutney,
hazelnut salad and celeriac chips

L'Acajou - Soups

Roasted Pumpkin Veloute
With truffle oil (V)

Shellfish Bisque
with tarragon flavoured cream

Entrée

Seared Local Snapper
with crushed new potatoes, braised lettuce,
fondue of tomato and a light sauce of vanilla

Herb Roasted Fillet of Mahi Mahi
served with caramelized baby onions, sauté artichokes
softly poached egg and a truffle sabayon

Roasted Supreme of Salmon
with new potatoes, confit tomatoes, minted salad and caper butter

Roasted Barracuda
served with a chive potato puree, poached mussels,
tempura asparagus and a light saffron sauce

Thai Red Curry of Chicken
with spinach, fresh lychees and lemon rice

Roasted Caribbean Spicy Lobster
with garlic butter, fricassee of vegetables and garden salad

Roasted New Zealand lamb Rack
with oriental spices, potato mash, bruschetta of vegetables

Roasted Fillet of Beef
glazed with a herb crust, potato fondant, foie gras tart
and a red wine sauce

Trio of Duck
breast of duck roasted with a spicy citrus glaze
braised duck leg with Chinese cabbage
spring roll of confit duck with lentils and a cherry infused sauce

Pan Fried Pork Fillet
apple gallete, caramelized baby onions and a light marjoram sauce

Roasted Fillet of Veal
served with potato, creamed mushrooms
and a tarragon sauce

Side Orders

Petite Caesar Salad
Sautéed Zucchini
Green Salad with Balsamic Dressing
Penne Pureé

Desserts

Roasted Pineapple and Mousse
served with a Creamy Riz aú Lait, Coconut Ice Cream

Glazed Tart Citron
served with Mixed Berries and a Light Sabayon

Light Mousse of White Chocolate
with a Raspberry Center
and a Rich Ice Cream Malibu Biscuit

Soufflé of Orange
with a Bitter Chocolate Sorbet
(please allow 20 minutes for preparation)

Crème Brulee
with Caramelized Bananas and a Ginger Sorbet

Refreshing Chilled Soup of Fresh Berries
with a Delicate Sorbet of Lemon and Vanilla

Chocolate Molleux Cake
Served with Spicy Strawberries and a White Chocolate Sorbet
(please allow 20 minutes for preparation)

Tarte Tatin of Apples
with a Glace of Vanilla and Dried Apples