Friday and Saturday Dinner and Salsa Package Samples Select one item from each course Includes one choice from for each course, 9pm. beginner dance lesson and live band at 10pm. $54.00** plus tax and tip (per person) ** Price does not apply to special presentations Appetizers Sopa Del Dia Pineapple Shrimp Cocktail Marinated in mango, passionfruit, coconut and Tequila gold, topped with yucca chips. Fresh Asparagus Salad On thinly sliced proscuitto, dressed with a mixed sweet pepper and Danish blue cheese salsa Lula’s Organic Green Salad With Priya’s roasted pepper and chipotle dressing and a slice of Buffalo mozzarella with a sun-dried tomato and black olive tapenade Entrees Grilled Black Angus Steak On a Yukon Gold and chipotle mash, a mixed mushroom and Bordeaux wine reduction, topped with a roma tomato and basil salsa, Jamaican potato fries and a horseradish ginger cream sauce Supreme Breast of Chicken Marinated in Guinness with a touch of Scotch bonnet, served with pearl pasta infused with a medley of fresh herbs, a red bean and spicy chorizo guiso, topped with an oven roasted red pepper salsa and oven baked sweet potato chips New Zealand Snapper Rubbed with a chipotle, ginger and Asian spice rub on ginger and annatto and ginger scented red quinoa with a mango and green pepper salsa and plantain chips Vegetarian Delight A breaded sweet potato pancake served with herbed quinoa, roasted vegetables and a tropical fruit salsa Desserts Grand Marnier Infused Crème Brulee With whipped cream and a cookie Chocolate Mousse Cake With whipped cream and fresh fruit A 15% Gratuity applies to tables of 6 or more. Please advise your server of any allergies. Lula’s Sample Tropical Fusion Canapé Menu $27/dozen based on an assorted dozen. Minimum order 12 dozen. Plus tax and tip. Beef and Chicken Satay Marinated in Lula's Lemon Garlic Mojo Asparagus wrapped in Prosciutto Atlantic Smoked Salmon and Herbed Goat Cheese on Pumpernickel Plantain Tostones with a Mango and Red Pepper Salsa Jump Fried Brie Cheese with a Pineapple Raisin Chutney Assorted Grilled Vegetable Kebabs with Coriander Salsa Assorted Grilled Beef, Chicken and Bean Tortilla Triangles Watermelon and Mint Marinated in Tequila

Chef Derek juxtaposes tropical flavours and European cuisine

Under the direction of Chef Derek Crinson, Lula Lounge offers unique latin fusion cuisine that is both exotic and subtle. Cool tropical fruits, fresh Caribbean herbs and an enticing array of homemade salsas and mojos add a contemporary and international flair to traditional South American dishes.

Signature menu items include a fresh salmon and cilantro ceviche, blackened New Zealand snapper with grilled papaya and oven roasted adobe pork tenderloin. While the food is based on traditional ingredients, the presentation is always elegant and playful.

Derek Crinson obtained his City & Guilds Advanced Chef Certificate in England and worked for several years in the picturesque Lake District at Windermere and at Keswick's famous Royal Oak Hotel. An urge to travel took him to Bermuda, where he worked at the exclusive Horizon's private Coral Beach Tennis Club for six years. After moving to Canada in 1990, Derek found his feet in Toronto at La Bodega in Kensington Market. He spent seven years as Executive Chef at Les Copains and Cafe des Copains in Toronto's theatre district. Derek then served as Executive Chef at The Club Restaurant, an exclusive private club that caters to Toronto's business elite. At Lula Lounge Chef Derek enjoys creating dishes that juxtapose tropical flavours with European cuisine - presented with a unique Latin American flair.