ITALY
Appetizer: CAPRESE SALAD STACK Tomato, basil, bocconcini cheese w/ pesto sauce & balsamic reduction
Main: VEAL SCALLOPINI A LA MARSALA w/ oyster mushroom Marsala sauce served w/ basil risotto & ratatouille stuffed tomato, topped w/ parmesan cheese
Dessert: WHITE CHOCOLATE TIRAMISU
FRANCE
Appetizer: MESCULIN GREENS wrapped in sliced cucumber ring, dressed w raspberry vinaigrette w roasted pumpkin seeds & mandarine orange wedges
Main: BACON WRAPPED FILET MIGNON (Sterling Silver beef tenderloin) wrapped in double smoked bacon w/ wild mushroom demi w/ green French beans & garlic mashed potatoes
Dessert: CREME BRULEE
GREECE
Appetizer: GRILLED LEMON CALAMARI SALAD w/ romaine hearts, feta cheese, olive & roasted cherry tomatoes
Main: SUN-DRIED TOMATO FETA STUFFED CHICKEN SUPREME w/ garlic lemon roasted red potatoes & grilled vegetable stack
Dessert: BAKLAVA w/ syrup honey & nuts baked in layers of phyllo pastry
THAILAND
Appetizer: RED CURRY CRAB CAKES w/ cilantro lime aioli
Main: RED SNAPPER & SHRIMP CURRY served in a pineapple boat
Dessert: CREPES POLAMAI Tropical fruit wrapped in a light crepe w/ warm mango sauce
CANADA
Appetizer: NEW BRUNSWICK LOBSTER PURSE Sliced lobster braised in tarragon cream sauce, wrapped in a light crepe
Main: DRY AGED BEEF STRIPLOIN w/ peppercorn sauce, Yukon garlic mashed potatoes & asparagus bundles
Dessert: CHOCOLATE PECAN MAPLE TART w/ vanilla ice cream