Starting tomorrow the following is the correct menu for patrons who have decided to make it Hotel Four Seasons.

APPETISER

Salmon Tortilla: This certainly is not a traditional tortilla. The salmon and egg 'pancake' should be sliced and garnished with sour cream and chives.

Soup Du Jour

Bouillabaisse Served W/Herbed Bruschetta: This famous fish chowder includes a wonderful variety of succulent seafood, one taste and you can almost feel the salt in the air.

Mixed Green Salad: A duet of crisp Romaine and Iceberg lettuce garnished with tomato, cucumber, onion rings and black olives.MAIN COURSE

Sea and Land: Four ounces succulent shrimp and four ounces chicken breast cooked in garlic butter and herb.

Filet of Snapper Pan Fried W/Rosemary and Roasted Garlic Berre Noisette: The garlic and fresh rosemary are what elevate a simple seafood dinner to an extraordinarily special meal.

Seafood Newburg Sauce: A thick cream sauce made from lobster shell, flavoured with white wine and dry sherry.

Grilled Lobster and Fillet Steak served over Mushroom Risotto: Grilled or broiled lobster with garlic sauce is the main attraction.DESSERT

Cherries Jubilee: Flaming sweet, red cherries over vanilla ice cream - the cause for a jubilee.

Crème Caramel

Nautica Spa Fruit Salad

Bon Appetit