APPETIZERS

Pan Seared Florida Crab Cake,

Crispy Sweet Potato, Mild Wasabi Mustard Sauce

12.00

Citrus Peppercorn Cured Muscovy Duck Breast

Ripe Plaintains, Wilted Organic Greens, Warm Foie Gras Vinaigrette

11.00

Whole Wheat Stone Oven Pizza

California Artichokes, Roasted Pepper and Sweet Onions,

Torn Basil and Manchego Cheese

8.50

Gulf Shrimp with Fennel Slaw

Basil Vinaigrette and Saffron Aioli

10.50

Cherry Wood Smoked Chilean Salmon

Grilled Potatoes, Root Vegetable Salad and Cheese Stick

12.00

Fresh Spinach Risotto with Sautted Porcini Mushrooms,

Artichoke Chips and Mascarpone Cheese

10.50

Escalope of Chilled Fresh Duck Foie Gras

Baby Spinach Salad, Grenadine Onions and Green Apples

14.00

Capelli D'Angelo with Fresh Tomato, Black Olive and Basil

First Pressed Olive Oil

8.00

Pan Roasted Jumbo Sea Scallops and Gratin of Portabello Mushrooms,

Basil Olive Tapenade, Cayenne Boniato Chips

13.50

Lightly Smoked Tenderloin of Beef and Lobster Carpaccio,

Argula Greens, Crisp Red Onions, Focaccia Bread and Shaved Reggiano

12.50

Grilled Mozzarella di Bufala Wrapped in Prosciutto Ham,

Vine Ripe Yello Beefsteak Tomato, Italian Sun Dried Tomato Oil

9.75

SOUPS AND SALADS

She Crab Soup

A Grand Bay Classic

6.50

Double Chicken and Citronelle Soup

with Mushroom Ravioli and Chervil

6.50

Grand Cafe Organic Field Greens

Mushrooms, Ruby Grapefruit and Toasted Brazilian Nuts

with Fine Herb Vinaigrette

6.50

California Green Romaine "Caesar Dressing"

Pumpernickle Croutons and Aged Parmesan Cheese

6.50

MAIN COURSES

Grilled Double Lamb Chops

Spring Vegetable Crepinette, Sun Dried Yellow Tomato,

Red Pepper and Lamb Sauce

29.50

Pan Seared Milk Fed Veal Chops

with Creamer Potatoes, Oven Roasted Plum Tomatoes,

Japanese Eggplant and Pancetta Sauce

31.00

Crushed Szechuan Pepper Muscovy Duck Breast

Roasted Pears, Shallots and Shittake Ragout,

Tempura Sweet Onions and Passion Fruit

Star Anis Scented Grilled Mahi Mahi,

Fresh White Corn and Anaheim Chili Relish

Bahamian Conch Fritters, Orange Rum Vinaigrette

23.00

Sauteed Red Snapper Filet,

Nicoise Olive, Yellow Turnip and Cucumber Salsa, Grilled Fennel and

Texas Onions, Peruvian Purple Potato Mash

24.00

Baked Macadamia and Ginger Crusted Chilean Salmon

Watercress and Fennel Greens, Herbed Potato Crisp, Rice and Soy Vinaigrette

23.50

Marinated Double Breast of Chicken with Goat Cheese,

Italian Parsley and Pine Nuts, Stuffed "Under the Skin"

Savoy Cabbage, Black Mushrooms and Natural Juices

21.50

Braised Black Grouper in Crispy Potato Rolls,

Candied Tomato and Wilted Sweet Onions,

Tangy Tamarind and Natural Veal Sauce

23.50

Grilled Caribbean Lobster with Oyster Musrhooms,

Fresh Cilantro, Red Zinfandel Sauce Flavored with Basil and Coral Oil

32.00

Crusted Black Bean Seared Rare Yellow Fin Tuna,

Steamed Rice with Shiitake and Bok Choy, Lemon Grass Sauce

27.00

Swiss Chard Green Spaghetti Pasta,

Seasonal Spring Vegetables, Black Truffle and Light Reduction

19.75

Grilled New York Strip Steak

Seared Seasonal Mushrooms with Garlic and Fresh Herbs,

Salsify, Herb Country Scalloped Potatoes and Juniper Berry Reduction

27.00

SIDE ORDERS

Herb Country Scalloped Potatoes

3.00

Fresh Sauteed Asparagus

4.50

Seasonal Stir Fried Wild Mushrooms

6.50

Pasta of the Day

3.75

MINERAL WATERS

Evian - France

San Pellegrino - Italy

Perrier - France

7.00

Saratoga - Amercian

5.50

DESSERT

Espresso and Chocolate Truffle "Opera" Cake,

Coffee Bean Creme Anglaise

6.50

Dark Chocolate and Praline "Crousillant",

White Chocolate Ganache Sauce

6.50

Banana and Rum Creme Brulee with Crisp Palmer

6.00

Seasonal Red and Blackberry Crisp,

Passion Fruit Aspic and Mousseline Cream

6.70

Key Lime and Cheescake Tartallete

Raspberry and Strawberry Juice Mascarpone Sorbet

6.75

"Tropical" Tiramisu,

with Mango, Coconut and Lulo Fruit

6.50

Sorbets:

Mascarpone, Passion Fruit, Raspberry

5.00

Ice Creams;

Vanilla Bean, Espresso and Dark Chocolate

5.00

Seasonal Fresh Berries,

with Sabayon of Whipped Cream

7.50

Executive Chef Pascal Oudin

7/96

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