they must keep pace to be successful.

After years of rich, calorie and cholesterol-laden cuisine, today's eating public is demonstrating a distinct desire for healthier meals. As a result, fundamental changes in the preparation and presentation of food are being made by the service industry.

Menus are being redesigned to reflect healthier food choices -- fish, grains, fresh fruit and vegetables -- as well as to reduce or eliminate sodium, cholesterol and animal fats.

And since eating out is no longer an interlude to something else, but has become a form of entertainment, restaurateurs are also doing all they can to make the dining experience more attractive to customers.

Among them is the Sonesta Beach Hotel, where executive chef Roland Czekelius has re-designed the menus in the hotel's various dining areas to meet the new, healthier eating trends.

Here are some sample recipes from the revamped the South Shore hotel's menus, which were launched at a recent Press luncheon: WARM DUCK SALAD WITH ORANGE AND RED ONION RELISH 2 duck breasts Relish (see recipe below) Assorted salad greens Relish 1 small red onion 2 small oranges 1 cup champagne vinegar 1 cup olive oil Salt, white pepper to taste Sugar to taste Fresh dill to taste To prepare relish: Section oranges, reserving any extra juice in a mixing bowl. Brown onions and add to oranges along with vinegar, salt, sugar and dill. Slowly add olive oil to emulsify the relish. Taste for seasoning and let rest for at least 1 hour.

To prepare dish: Saute duck breasts to a medium-rare temperature. Remove from the pan and let rest for a few moments. Arrange salad greens on dinner plates.

Remove skin from duck breast and slice very thinly. Garnish plates with relish or serve on the side. Serves 4.

VEAL AND LOBSTER RAGOUT 12 oz. veal leg, trimmed, fat removed 1 lb. lobster meat 1 cup sherry wine 1 cup creme fraiche Salt, white pepper, cayenne to taste 4 tbs. butter 1 zucchini 1 yellow squash 2 Idaho potatoes 1 carrot 1 celery root WASH and cut vegetables into small, bite-sized shapes. Blanche each vegetable separately in salted water and refresh in cold water. Refrigerate.

Cut the veal into mince and season with salt and pepper. Gently saute in 1 tbsp. butter. Remove veal and discard any fat. De-glaze the pan with sherry wine and reduce liquid to half a cup; add the cream and bring to a boil. Let simmer and add the lobster meat which has been cut into the same size as the veal. Allow the cream to reduce to the proper consistency and add the vegetables and veal. Whisk in butter and taste for seasonings. Serve immediately. Serves 4.

SCALLOP AND CUCUMBER SOUP 3 tbsp. butter 8 oz. sea scallops 2 cucumbers, peeled and seeded 2 tbsp. fresh dill, chopped 4 tbsp. shallots, finely diced 1 1 cups dry vermouth 1 cup flavourful fish stock 1 1 cups heavy cream 1 egg yolk pinch salt and pepper pinch cayenne pepper Fresh dill sprigs for garnish REMOVE the small muscle from the scallops, slice thicker ones in half and set aside. Cut cucumbers in 1-inch pieces, which are then cut into quarters. Peel these wedges, blanch and set aside.

Lightly sweat the shallots in whole butter. Add scallops and toss lightly to coat them. Add vermouth and cover the pot. Let scallops simmer until medium rare, remove and set aside. Add fish stock and let the liquid reduce by half the original amount. At this time add 1 cup of the heavy cream and let reduce a few more minutes. Add chopped dill, scallops and cucumbers while broth is simmering, and season with salt, pepper and cayenne pepper.

Whisk remaining heavy cream and egg yolk in a mixing bowl. Add to the soup and cook at a simmer while constantly stirring with a wooden spoon until the soup has thickened and has a nice shine. Serve immediately in four hot soup bowls and garnish with the dill sprigs. Serves 4.

AT YOUR SERVICE -- Executive Chef Mr. Roland Czekelius (second left) with his assistants (from left) John Flood, Terry Westhaver and Scott Dalesandro show off some of the newly-created dishes now being served at Sonesta Beach hotel restaurants.