This is one of my weekly features menus supplementary to the regular menu.
This menu was separate from the daily specials.

Weekly Features Menu


Brie En Croute
Four little pockets of melted Brie cheese and raspberry coulis wrapped in puff pastry
and baked until golden crispy.

Three Cheese Mini Quesadilla
Chicken, bacon, cheddar, mozzarella and jalapeno havarti cheese baked between
two small tortillas and served with sour cream and salsa.


Grilled Marlin Steak With Pineapple And Cherry Tomato Relish
Served with potatoes and vegetables.

14 oz. Grilled Prime Rib Steak With Red Wine Demi-Glace Sauce
Served with potatoes and vegetables.

Oven Baked Pacific Orange Roughy Fillet
Served on a bed of saffron rice with lemon-dill sauce.

10 oz. N.Y. Angus Steak With Scallops
Grilled the way you like it and topped with pan-seared scallops, sliced peppers,
cherry tomatoes and demi-glace.

Sweet And Sour Pork Kabobs
Two grilled porkloin kabobs skewered with mushrooms, onions and peppers, brushed with
sweet and sour sauce and served over oriental-flavored fried rice.

Red Snapper Mediterraneo
Pan-seared red snapper filet with cherry tomatoes, capers, olives,
lemon juice and fresh parsley.

Executive Chef George Krumov

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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