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  Barramundi, Shitake and Truffle jus with Balsamic reduction  Homard's Lobster salad with Mesclun and Celery Vinaigrette  John Dory with tomato confit and celery  Mediteranean style Haddock with Geoduck Pastry and Soignon  Seared Chilean Seabass steak with Glass Lagsane  Seared Orange Roughy with Baked Crispy Aubergine and Lobster cocktail  Sole toasties with Red Onion,Caprice and Mildara-Balsamic reduction  Tripple Ox-tounge with Chorizo,Eryngii and Glace de viande  Enjoying the Black Pasta  Howard with Chef  Sabrina with Chef  Tasty Homard  Baked Chilean Seabass on a bed of Asparagus with Green Herb Dressing  Homard's signatured Lobster Platter  Homemade Lobster Ravioli with Porcini gravy  Sabrina, Herlina and Putra with Homard | |
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