The new menu was designed by George Vizer, Hyatt�s vice president of food and beverage; Janos Kiss, Hyatt�s executive chef; and noted nutritionist Pam Smith, author of The Energy Edge and The Diet Trap.

The menu features several new entrees and a couple of old favorites, including the Red Lentil Chili with Sour Cream and Baked Tortillas. There are a total of ten dishes for lunch and dinner, and guests have a healthy breakfast option of an egg white omelet, prepared to their liking.

Following is a list of the new Cuisine Naturelle items - each designed with a healthy, nutrient rich balance of whole grain carbohydrates and low fat proteins complemented with an array of brightly colored fruits and vegetables:

Red Lentil Chili with Sour Cream and Baked Tortillas
This has been a Cuisine Naturelle menu item since 1996. It features a hearty combination of various legumes including red and black lentils, blended with chilies, pepper and an array of spices. It�s topped off with fat free sour cream and a garnish of baked tortilla chips, fresh cilantro and green onion.

Salmon Spiral with Tabbouleh Salad
Salmon with a twist - or a spiral. The salmon is served atop tabbouleh - a filling Mediterranean salad made with couscous, tomatoes, fresh cilantro and olive oil - along with a light balsamic reduction sauce. The dish is accompanied by ribbons of cucumber and haricot vert - delicate French green beans.

Vegetarian Pouch with Couscous
A vegetarian�s dream - this unique dish neatly wraps fresh vegetables and couscous inside a piece of phylo dough, creating a dish that looks as appealing as it tastes. It is served atop a sauteed piece of firm tofu in a fire roasted pepper sauce. The pouch is served with a garnish of celery greens and asparagus.

Seared Chicken and Portabella Burger
Guests can satisfy their craving to bite into an oversized, juicy burger with this entree. A large chicken burger is accompanied with a grilled, marinated portobello mushroom and served between a fresh, toasted whole wheat bun. The burger is served with sweet onions, slices of beefsteak tomato and arugula - so guests can dress the delicacy to their liking. A light cucumber salad with onions and dill dressing is served with the entree.

Seared Halibut with Asian Vegetables
A simple piece of seared halibut quickly turns into a feast with Asian vegetables and buckwheat soba noodles. The fish is served atop the noodles and accompanied by a vegetable concoction of lemongrass broth with baby bok choy, asparagus, red pepper, carrot, shitaki mushrooms and green onion. It�s garnished with fresh cilantro and black sesame seed.

Brown Rice Paella with Pork Tenderloin
Tender pork medallions are served over brown rice paella, chock full of vegetables and spices. The entree is served with a fired roasted pepper sauce and fresh asparagus.

Whole Wheat Arrabiata with Prawns and Parmesan
This decadent classic takes on a rich flavor with whole wheat pasta and plenty of spices.  Hearty sauteed shrimp are tossed with pasta, a light chicken stock and a rich tomato concasse with olive oil, fresh basil and garlic. The dish is served with blanched broccoli flowerets and garnished with parmesan shaves.

Grilled Salmon Salad with Citrus Vinaigrette
Seared salmon highlights this colorful salad, made with the freshest vegetables and accompanied by citrus vinaigrette. The vinaigrette and salmon are tossed with blanched haricot vert, blanched asparagus, baby tomatoes, grilled onion, blanched broccoli flowerets, saffron potato, cucumber, yellow pepper, red onion, roasted red pepper, corn kernels and romaine hearts.

Grilled Filet with Roasted Onions, Mushrooms and Potato
A juicy filet, grilled to the guest�s liking is served with roasted onions, an assortment of sauteed mushrooms and potato slices infused with saffron. The tender beef is then drizzled with rich bordelaise sauce and garnished with watercress.

Toasted Couscous with Seared Spicy Scallops
This eclectic entree is a variation on a Cuisine Naturelle classic featuring seared scallops.  The couscous is prepared in chicken stock, sauteed and browned and then tossed with an assortment of vegetables including lima beans, carrots, tomatoes, red onion, yellow pepper and celery greens. The scallops are sauteed and seasoned, and served atop the couscous and vegetable medley.