Poolside Dining / SpaTerre Menu
Autumn 2009
Ahi Tuna Sashimi 14.
Shaved To Order Wasabi Root and Ginger
Wakefield, Riesling, South Australia 10.
Baby Greens & Crisp Garden Vegetables 8.
Herbed-White Balsamic and Extra Virgin Olive Oil Vinaigrette
Kendall Jackson, Chardonnay, Napa Valley 10.
Poached Pear Salad 9.
with Radicchio, Warm Brie, Toasted Pecans
and a Caramel Vinaigrette
Pares Balta, Ros de Pacs, Spain 8.
Assorted Olives and Sea Salt Marinated Vegetables 6.
Fabiano, Pinot Grigio, Veneto 8.
Thai Tuna Seviche Salad 14.
Coconut-Lime Chutney and Spicy Chilis
Jonathan Edwards, Chardonnay, Connecticut 14.
Roasted Butternut Squash Soup 6.
with Curry Yogurt and Sage Oil
Liberty School, Chardonnay, California 8.
Lobster Melt 19.
with Avocado, Tomato, Bacon and Melted Swiss
Simonnet-Febvre, Chablis, France 14.
A Charcuturie Tasting 16.
Meats, Cheeses, Mustards, Grilled Sourdough
Raymond, Reserve Merlot, Sonoma Coast 15.
Balinese Chicken Salad 13.
Jasmine Poached Chicken, Mango, Papaya, Grape and Coriander with Pickled Vegetables on Naan Bread
Louis Latour, Pinot Noir, France 10.
Fresh Fruit Smoothies 5.
Orange-Peach-Mango,
Strawberry-Banana, Berry-Berry,
Melon Ball or Vanilla-Pear-Soy
Assorted Nutrisoda®, Soft Drinks, Low-fat Milk, Soy Milk, Aroma Roast Regular and Decaffeinated Coffee and Mighty Leaf Teas are also available.
A $3.00 delivery charge and an 18% service fee will be added to all deliveries.
Raw shellfish and uncooked meats may pose certain health risks to some individuals. Please inform your server of any food allergies that you may have.