specialty dining

Option 1: Choose two appetizers, a soup, a main course and a dessert – $105 per person*
Option 2: Choose three appetizers, a soup, two main courses and two desserts – $132 per person*

*Beverages are included for sailing guests. There is a $12 per person beverage charge for non-sailing guests.



  • Honey & Ginger Cured Salmon with Pistachio Tapenade and Citrus Aioli
  • Seared Sea Scallops with Green Pea Puree and Wild Mushroom Salad
  • Fresh Corn Risotto with White Truffle Oil and a Giant Tiger Prawn
  • Sliced Prosciutto with Poached Asparagus and Lemon-Pine Nut Sabayon
  • Salad of Roasted Chicken Filet, Avocado and Red Onions with an Orange-Tarragon Dressing
  • Roasted Vegetable Terrine with Cardamon-Carrot Emulsion
  • Caprese Salad with Fresh Basil & Aged Balsamic
  • Baby Spinach Salad with Roast Shallot Dressing, Pecans, Strawberries and Gorgonzola


  • Cauliflower Vichyssoise with Toasted Almonds and Truffle Oil
  • Oxtail Consommé with Semolina Quenelle
  • Light Cream of Wild Mushrooms with Basil Chantilly
  • Cappuccino of White Asparagus with Morels & Peas
  • Roasted Butternut Squash Soup with Pumpkin Seed Oil & Roasted Sunflower Seeds
  • Lobster Bisque with Puff Pastry Fleurons


  • Sorbet "Kir Royale"
  • Berry-Bellini Sorbet
  • Raspberry Granite

Main Course:

  • Broiled Sea Bass with New Potatoes and Eggplant-Artichoke Caponata
  • Roasted Atlantic Salmon with Carrot Risotto, Fresh Asparagus and Orange-Champagne Sauce
  • Lobster Thermidor with Vegetable-Wild Rice Pilaf
  • Mermaid Grilled Filet Mignon and a giant Prawn, Vegetable Medley, Pont Neuf Potatoes
  • 72-Hour Prime Beef with Celeriac-Chive Puree,Truffle Demi glaze
  • Sautéed Veal Escalopes with Calvados Sauce and Caramelized Apples
  • Pistachio-Crusted, Roasted Lamb Chops with Roast Vegetable Orzo, Candied Shallots, Rosemary Jus
  • Coulibiac of Pork Tenderloin with Gratinated Cauliflower and Stroganoff Sauce
  • Stuffed Chicken Breast "Florentine" with Marsala-Gorgonzola Cream, Wild Mushrooms
  • Pan-Roasted Duck Breast with Beluga Lentil Ragout, Mustard gnocchi and Fig Balsamic


  • White Chocolate-Truffle Cake with Frozen Raspberry Yogurt
  • Lemon Martini Lemon Curd, Mascarpone Cream and Butter
  • Crumble Crust White Chocolate-Mango Trifle with Passion Fruit Sorbet
  • Butterscotch Whiskey Budino with Orange Shortbread and Vanilla Ice Cream
  • Espresso-Nougatine Mousse with Raspberry Sauce
  • Soufflé Grand Marnier with Sauce Negresco
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