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Fine Dining
Every menu, every day,
contains a selection of Classic Fare, offering familiar dishes with a proven
perennial appeal, and also a fine selection of Lighter Fare items, tailored
for those who prefer fewer overall calories.
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CITRUS MARINATED FLUKE
ruby red grapefruit and ginger crackling
EGGPLANT RELISH & HUMMUS
roasted peppers, crostini, tomato oil
CRISPY CHICKEN & VEGETABLE SPRING ROLL
ancho chili dipping sauce
VEGETABLE PISTOU SOUP
fresh herb coulis, tiny pasta
CREAMLESS CELERY ROOT SOUP
black truffles
MESCLUN, ENDIVES, FRESH HERBS
citrus vinaigrette
WATERCRESS & RED BEETS
crisp shallots and naval oranges
ICED RUSSIAN MALOSSOL CAVIAR
classical garnish
GRILLED & ROASTED VEGETABLE TERRINE
spicy greens, tomato vinaigrette
SAUTÉED ESCALOPE OF FOIE GRAS
roasted apples, caramelized honey
DUCK BROTH WITH CONFIT
winter vegetables in a crisp pastry crust
RED CARROT & CURRY POTAGE
prawn dumplings
TOSSED RED OAK LETTUCE
sherry and shallot dressing
GRILLED CityOBELLO MUSHROOM SALAD
aged balsamic vinaigrette, toasted pine nuts
Sea Bourn
FAVORITE
“Pink Roasted Rack Of Veal”
grilled vegetable potato tian, calvados cream
INSPIRATION FROM THE SEA
pan fried seabass atop braised salsifies, asparagus, grain mustard beurre
blanc
SCALLOPS WRAPPED IN SMOKED BACON
braised cabbage, juniper reduction
DUO OF AGED SIRLOIN & BRAISED SHORT RIB OF BEEF
honey glazed turnips, mustard greens, red wine sauce
VEGETARIAN TOASTED ANGEL HAIR
black trumpet mushrooms, roasted mushroom jus
Sea Bourn FAVORITE
“Whole Pan Fried Dover Sole”
on or off the bone, lemon caper butter, sautéed wilted spinach, new potatoes
INSPIRATION FROM THE SEA
lobster, lobster, lobster and lobster sauce
ROSEMARY GRILLED DOUBLE CUT LAMB CHOPS
eggplant potato tart, balsamic jus
ROAST PRIME RIB OF BEEF
braised leeks, vegetable gratin, shallot natural
VEGETARIAN – BARIGOULE OF ARTICHOKE
white beans, thyme roasted tomatoes, saffron potato dice
EGGPLANT
RELISH & HUMMUS
roasted peppers, crostini, tomato oil
VEGETABLE PISTOU SOUP
fresh herb coulis, tiny pasta
MESCLUN, ENDIVES & FRESH HERBS
citrus vinaigrette
PAN FRIED SEABASS
atop braised salsifies, asparagus
PINK ROASTED RACK OF VEAL
grilled vegetable potato tian
GRILLED & ROASTED VEGETABLE TERRINE
spicy greens, tomato vinaigrette
RED CARROT & CURRY POTAGE
prawn dumplings
TOSSED RED OAK LETTUCE
sherry and shallot dressing
WHOLE DOVER SOLE
on or off the bone, sautéed wilted spinach, new potatoes
ROSEMARY GRILLED DOUBLE CUT LAMB CHOPS
eggplant potato tart, balsamic jus
CAESAR SALAD
croutons and parmesan shavings
DOUBLE CHICKEN CONSOMMÉ
diced root vegetables
ANGEL HAIR PASTA
choice of plum tomato sauce or basil pesto
BAKED FILLET OF FRESH SALMON
brushed with lemon and herbs
CRISP CHICKEN BREAST
marinated with rosemary oil
GRILLED NEW YORK CUT SIRLOIN STEAK
herb butter
FILLET MIGNON OF BEEF TENDERLOIN
Madagascar peppercorn sauce
BROILED DOUBLE LAMB CHOPS
sweet garlic thyme jus
All dishes may be ordered with your choice of French Fries, Boiled Potatoes,
Baked Potato, Mashed Potatoes, Rice and Vegetables of the Day.
CHOCOLATE
POTS DE CRÈME
espresso granite, chocolate Florentines
WARM BERRY CRISP
red fruit sorbet
SUGAR FREE / LOW FAT
lemon panna cotta, orange emulsion, orange chips
THREE CHOCOLATE CRÈME BRULEE EN PARADE
dark, milk and white chocolates
HOT GRAND MARNIER SOUFFLÉ
orange blossom sauce
SUGAR FREE / LOW FAT
warm mango ginger soup, apple pearls fritters
ICE CREAM
vanilla
strawberry
pralines & cream
Swiss chocolate
SORBET
orange
raspberry
FROZEN YOGURT
dulce deleche
chocolate chip
vanilla fudge
strawberry
SAUCES
chocolate, butterscotch, blueberry
ASSORTED INTERNATIONAL CHEESE
from the cart, walnut baguette
Sea Bourn’S SELECTION OF
exotic teas
espresso, cappuccino
regular and decaffeinated coffee
PETITS FOURS
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