NAMASTE OF BALI (Bali 5.4.)

• Lobster Gnocchi – tomato cream sauce
• Smoked Salmon Tower – capers, tomato, red onion and lemon; local soft cheese, crispy toast
• Roasted Sweet Potato, Carrots, Fennel, Beets & Pineapple – balsamic drizzle
• New Orleans Cajun Prawns – whole corn, green beans, peppers, rustic loaf
• Roasted Herb Crusted Chicken – red cabbage slaw, avocado and fresh lime
• Rubbed Kale Brown Rice Bowl – shredded carrots, cucumber ribbons, lemon tahini
• Sun Dried Tomato, Mushroom & Spinach Quiche
• Petite Greens – berry vinaigrette

• Ahi Tuna Twin Towers – quickly seared with lime; coconut aminos, avocado mash, pico de gallo
• Grilled Summer Squash – spicy sweet potato rounds, raw nuts, blueberries, herbed quinoa
• Garlic Butter Lobster Tails – potato puree, sauteed baby spinach, pineapple cilantro salsa
• Mushroom Bourguignon – herbed barley
• Grilled Local Catch of the Day – sauteed zucchini and ginger, roasted wedges, baby greens
• Tenderloin of Beef Fillet – caramelized apples, carrot and sweet potato mousse
• Almond Basil Pesto Pasta
• Grilled Shrimp, Lobster, Chicken – or roasted vegetables, cucumber vinaigrette

• Caramelized Pineapple
• Raw Berry Nut Slice
• Chocolate Truffles
• Mediterranean Fruit Fondue
• Stewed Strawberries & Crème Fraiche
• Chocolate Ganache – berry coulis, candied pistachio crumble
• Stewed Pears – panna cotta and cinnamon drizzle

• Shrimp and Lobster Ceviche
• Chunky Avocado Pineapple
• Tomato Cilantro Tacos
• Sun Dried White Bean Hummus – crudite
• Crispy Calamari Bites – garlic aioli
• Strawberry Mango Pineapple Skewers – chia lime dipping mousse
• Spicy Summer Gazpacho – balsamic watermelon

Chef’s Style & Influences

Seafood-forward menus with fresh fruit, citrus, and globally inspired sauces and spices.