Group Dinner Menu


Please choose two appetizers, two main courses and two desserts.
The prices listed after each main course is inclusive of all three courses.

Appetizers

Sushi Sampler
Chef's selection of Sashimi, Nigiri and Makimono (13pc)
Crab and Avocado Salad
Lemon marinated avocado with crab salad and mesclun leaves
Home Made Crab Cake
Dijon mustard dressing and white endive salad
Seafood Struedel
Selection of shrimps, scallops and lobster in a lobster sauce wrapped in puff pastry, champagne and caviar butter sauce
Porcini Risotto
Porcini mushroom carnaroli rice, with organic chicken broth
Scottish smoked Salmon and asparagus
With horseradish cream sauce
Salmon Tartar
Crisp vegetable and aromatic oil dressing

For Vegetarians

Vegetable Spring Rolls
Served on mixed greens with plum and chili dip
Ravioli
Filled with three mushrooms and ricotta cheese, squash and truffles coulis
Baked Assorted Vegetables Julienne
In filo pastry with curry coconut sauce
Mushroom and asparagus vol au vent

Main Courses

Ravioli
Half moon shaped ravioli filled with spinach and ricotta cooked in a spicy herb tomato sauce
59
Vegetables Curry
Served with white rice, mango chutney and papadums
59
Penne Vegetarian
Tubes of pasta with chick peas, mixed seasonal vegetables, garlic, crushed red pepper, basil and grated parmesan
59
Harbourfront Sushi Platter
Chef's choice
76
Filet of Salmon
Salmon filet flavored with curry sauce, miniature mixed green vegetables and new potatoes
59
Large Grilled Shrimp
Marinated shrimp with three tomatoes and calamata olive salsa, wild Spanish rice and vegetable confetti
69
Free Range Chicken
With wild mushrooms, sun dried tomatoes, and herbs Gratin potatoes, stuffed zucchini and braised red cabbage
59
Angus Beef Strip Loin
Topped with a shallots and red wine sauce, vegetable medley in a puff pastry shell
69
Rack of Lamb
Balsamic vinegar marinated lamb loin, rosemary jus and served with mashed potatoes and a medley of tomato, artichokes, olives and green beans
73
Beef Tenderloin
Wrapped with double smoked bacon, topped with goose liver and peppered jus, served with asparagus, home made oversize fries and ragout of tomatoes
76
Marinated Yellow Fin Tuna Steak
Grilled with Provence herbs, topped with caramelized onions and served with roasted garlic whipped potatoes and gingered snow peas, Port wine and green peppercorn sauce
65
Local Catch
Grilled marinated Bermuda fish, vegetable ratatouille, roast potatoes, lemon butter sauce
65

Desserts

Key Lime Pie
Mango sauce
Parfait Fresh
White chocolate and pistachio mixed berries
Apple Strudel
Vanilla sauce
Chocolate and orange flavored mousse
Creme Brulee
Cinnamon and Apple Tart
Cheese Cake and Wild Berries
Exotic Fruit Salad
In an almond basket

Optional Soup and Salad

Bermuda Fish Chowder
Traditional Bermuda fish chowder, sherry peppers and local black rum
7.50
Caesar Salad
Heart of romaine, aioli dressing, roasted pecans and parmesan shavings
7.50
Harbourfront Salad
Mesclun leaves tossed in a walnut dressing, roasted pumpkin seeds
7.50
Cream of leeks and potatoes with sauteed sea scallops
7.50
Spinach Salad
Young spinach leaves tossed with crisp double smoked bacon, Dijon dressing
7.50
Chilled Carrot and Ginger Soup
Topped with Maine lobster bits
7.50
Harbourfront Bermuda