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Chef Dennis Starks
Amalfi Coast Lunch
Grilled Asparagus bundles wrapped in prosciutto
with poached quail eggs and lemon crumbs
Roasted sea bass stuffed with wild fennel and lemons
Potato and olive gratin
White peach crostada with crème fraîche gelato
Dinner in Venice
Hand cut saffron pasta with scampi & shellfish sauce
Grilled Italian sirloin with white beans & sautéed bitter greens
Caramelized rice custards with apricots and biscotti
Luncheon in Cap d’Antibes
Chevre filled artichoke bottoms, broiled to a golden brown
Warm duck salad with beets and walnut vinaigrette
Lemon risotto
Crème brulée three ways
Dinner in Cannes
Potato and wild morel napoleons
Salmon fillet roasted whole in rosemary branches
Caper beurre blanc
Banana chocolate crème tart
Spanish flavors at sundown
Squid cooked in its own ink
Classic paella with saffron, shellfish & peas
Crunchy caramel coated blood oranges with lavender crème anglaise
Let’s go back to Constantinople
Whole loup de mer roasted in a salt crust
Turkish braise of lamb shoulder with chickpeas, lemon & mint
Medjool date tart with almonds & cognac cream
Tasting Dinner for the United Nations
Shrimp tempura martini with avocado & tomato chipotle sauce
(served in a martini glass)
Brazilian fish soup in a coconut shell with coconut milk, shrimp & cashews
Caramel lacquered duck tower with crisp soba pancakes
Sticky toffee pudding with fresh mango
Kiddie menu the grownups can enjoy
Truffled macaroni & cheese with a parmesan crisp cookie
Lobster po’ boy on brioche with bacon basil & perfect tomatoes
Rum raisin ice cream in a sesame cone