Lemon Gras and Tamarind Cracked Pastry Twist BREAD STATION

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SOUP Fennel and Conch Basil croutons ----- Lemon Gras and Tamarind Cracked Pastry Twist BREAD STATION Homemade Breads and Butter FROM THE GARDEN, LAKES, OCEAN AND LAND Cornish chaud froid Jellied Rilletes of Pork Parma ham presentation Smoked mussels with spicy salsa Smoked salmon with traditional condiments Smoked Skipper with horseradish crème fraiche Stuffed duckling with pistachio nuts and duck livers Terrine of Guyana’s lake fish wrapped in spinach pasta Poached whole salmon belle vue with salmon eggs and basil aioli Vegetable mousse presented in martini glasses and eggplant caviar Lolo Rosso lettuce, basil, pine nuts , Burgundy and garden greens, Chicory with Italian Gorgonzola cheese, Waldorf salad, tomato Mozzarella, Grilled vegetables, Button mushrooms, rucola, radicchio, Red radishes, Stuffed cucumbers, Grilled red peppers, Marinated Calamata Olives, Garlic Feta cheese DRESSINGS Ranch dressing, Italian dressing, blue cheese dressing, tomato and garlic, French dressing LIVE COOKING STATION Jumbo Shrimps-Tartar sauce Sautéed clams & Vegetable Grilled Lobster -Saffron and fennel sauce Pasta -Linguini, Fettuccini, Ravioli, Penne, Spaghetti, elbow, farfel, fussily, Sauces - Arabiatta, Putanesca, Cabonara, Napolitana, Bolognaise, fungi, alfredo, CARVERY TABLE Roast leg of lamb -Mint jus Whole baked Red Snapper- Tamarind sauce Beef Wellington- Duxelle stuffing & garlic gravy CHAFING DISHES Basmati rice Turnip Mousseline Roast turned potatoes with clarified butter Grilled Chicken breast with sautéed cherry tomatoes and basil Brussels sprout sautéed with local zepina Coriander and peppercorn Blackened Veal with Cajun sauce YULETIDE DESSERTS Berries pie Panna cotta Crème Brulee Cocoa Sphinx tart Chocolate Ganache blueberry cheesecake Traditional Nuremberg stolen Deluxe Savarin of exotic fruits Ancient style chocolate Yule log Rumtoft of fruits, berries and nuts Christmas pudding with anise rum sauce Old fashioned iced English cakes with frosts Spiced Cinnamon stars with calvados wine filling Mountain of profiterals with chocolate and sugar nest Pyramid of traditional Florentines with nuts and fresh berries Selection of fruits, nuts and international cheese board with relishes .

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Tamarind 1990 - 2004
Tamarind 1990 - 2004 Author A. K. A. Dandjouma, C. Tchiegang, C. Kapseu and R. Ndjouenkeu Title Ricinodendron heudelotii (Bail.) Pierre ex Pax seeds treatments influence on the q Year 2004 Source title Rivista Italiana delle Sostanze Grasse Reference 81(5): 299-303 Abstract The effects of heating Ricinodendron heudelotii seeds on the quality of the oil extracted was studied. The seeds were preheated by dry and wet methods at three temperatures (50, 70 and 90 degrees C) for 10, 20, 30 and 60 minutes. The oil was extracted using the Soxhlet method with hexane. The results showed a significant change in oil acid value when heated at 90 degrees C for 60 minutes, with values of 2.76+or-0.18 for the dry method and 2.90+or-0.14 for the wet method. Heating at the same conditions yielded peroxide values of 10.70+or-0.03 for the dry method and 11.95+or-0.08 for the wet method. Author A. L. Khandare, U. Kumar P, R. G. Shanker, K. Venkaiah and N. Lakshmaiah Title Additional beneficial effect of tamarind ingestion over defluoridated water supply Year 2004 Source title Nutrition Reference 20(5): 433-436 Abstract Objective: We evaluated the effect of tamarind (Tamarindus indicus) on ingestion and whether it provides additional beneficial effects on mobilization of fluoride from the bone after children are provided defluoridated water. Methods: A randomized, diet control study was conducted in 30 subjects from a fluoride endemic area after significantly decreasing urinary fluoride excretion by supplying defluoridated water for 2 wk.
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Chicken & Tamarind-Date Chutney
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Ginger & Tamarind-Glazed
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Tamarind Powder Is a Free Flowing Powder Made from Natural Tamarind Pulp
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