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Menus Also Available for the Following Cuisine: Hors D’Ouerve Menu VEGETARIAN (Organic or Non-Organic) 2. Sweet Plantain Cakes with Cilantro Chimichurri 3. Eggplant Sate with Miso Vinaigrette 4. Crispy Pickled Ginger Rice Balls with Sweet Soy 5. Boursin Cheese Stuffed Baby Tomatoes with Basil Pesto 6. Tricolor Tortilla Wedges with 7. Garlic Focaccia Bruschetta (Also available with Grilled Shrimp or Smoked Chicken) 8. Tomato Mozzarella Bruschetta 9. Eggplant Satay with Miso Vinaigrette 10. Portabello Satay with Fig Balsamic Syrup MEAT/POULTRY 1. Chicken Sate with Spicy Peanut Coconut Sauce 2. Pulled Pork Dumplings with Guava Scotch Bonnet Coulis 3. Chorizo and Manchego Cheese Empanadas with Mango Rum Sauce 4. Cumin Spiced Beef Carpaccio Crustinis with Root Vegetable Slaw 5. Chilled Prosciuto Wrapped Asparagus with Crumbled Blue Cheese 6. Duck Confit on Pita Chips with Cranberry Syrup 7. Wok Stir Fried Red Curry Lamb Lettuce Wraps 8. Truffled Goose Liver Canapes with Sliced Dates and Green Onion 9. Indian Spiced Lamb with Caponata on a French Baguette 10. 11.Sweet Soy-Kim Chee BBQ’D Wild Boar Ribs with Caramelized Plantains and Frizzled Beets 12.Oxtail and Bay Scallop Empanadas, Fermented Black Bean Dressing 13.Chili Rubbed Duck Beggars Purse 1. Smoked Salmon Tartar on Potato Gauphrette with Sweet and Sour Mustard 2. Rum and 3. Asian Tuna Tartar on Sesame Wonton Crackers with Wasabi Tobiko 4. Thai Tuna Tetaki on Cucumber Discs with Japanese Mayo 5. Jumbo Lump Crab Cocktail on Endive Spears with Crispy Capers 6. Crab and Sweet Corn Wontons with Chipotle Sour Cream 7. Pan Roasted Seafood Cakes with Horseradish Black Pepper Aioli 8. Pickled Ginger BBQ’D Shrimp Satay with Sizzling Chili Oil 9. Crispy Asian Spiced Shrimp on a Skewer 10.Shredded Phyllo Wrapped Jumbo Shrimp with Vietnamese Ketchup 11.Chilled Steamed Mussels with Saffron Foam 12.Truffle Infused Fingerling Potatoes with Crème Fraiche and Seruga Caviar 13.Bahamian Snapper Ceviche Taquitos with Cilantro Mint 14.Deviled Eggs Topped with Salmon Pearls 15.Bay Scallop Stuffed Polenta Cakes with English Pea Puree 16.Chipotle Spiced Polenta Cakes-Sunnyside Quail Egg – Seruga Caviar and Sweet and Sour Carrot Salad STATIONED HORS D’OEUVRES – Market Price 2. Oysters on the Half Shell with Mignonette and Cocktail Sauce 3. Clams on the Half Shell with Cocktail Sauce 4. Shrimp Cocktail 5. Lobster Cocktail 6. Stone Crabs with Mustard Dipping Sauce SUSHI – Market Price 1. Vegetarian Sushi Roll with Shiitake Mushroom Chips 2. Marinated Cucumbers, Carrot Threads and Green Onion with Ginger Carrot Sauce 3. Surf and Turf Roll with Black Angus Beef Carpaccio, Jumbo Crab Meat, Radish Sprouts and Horseradish Mustard Sauce 4. Spicy Tuna Roll with Baby Arugula and Tempura Flakes with Sweet Soy Sauce
First Course Organic Baby Green Salad Grape Tomatoes, Crumbled Goat Cheese Candied Walnuts and Vanilla Bean Balsamic Vinaigrette or Fire-Spiced Beef Salad-Mizuna Lettuce with Popped Red Rice Pickled Red Onions and Cardamom Spiced Green Tomato Vinaigrette or Green Tea Smoked Duck Breast with Pea Sprout and Radicchio Salad with Dried Cherries with Toasted Almond Coulis and Duck Cracklings or Hijiki-Flour Fried Calamari Salad with Roasted Poblano and Apricot Vinaigrette
Second Course - Meat - Smoked and Slow Roasted Beef Short Ribs with Parsley Black Olive Mashed Potatoes and Candied Carrot Sticks and Peanut Tomato Sauce or Pan Seared Venison and Diver Scallops with Pumpkin Puree and Coriander Basil Pesto or Mustard Seed Crusted Rabbit Loin with Smoked Onion Barley Pilaf With Brussel Sprout Leaves and Red Wine Sour Sop Sauce or Berbere Marinated Angus Tenderloin with Creamy Wild Mushroom Polenta With Roasted Shallots and Pomegranate Rioja Reduction or Pan Roasted Free Range Boneless Chicken Sweet Potato-Hazelnut Salad and Sun Dried Apricot Chicken Jus or Indian Spiced Duck Confit with Chickpea Puree And Dried Fig Demi Glace or Truffle Scented Veal Chop with Black and White Barley with Tempura Portabello Strips and Black Olive Compound Butter or Oven Roasted Bush Pig with Golden Raisin Basmati Rice with Black Eye Peas and Coconut Lemongrass Sauce or Roasted Oxtail on Large Cous Cous with Three Mushrooms-Steamed Cabbage and Reduced Natural Juices
Second Course - Seafood - Cilantro Encrusted Mahi Mahi Black Thai Sticky Rice and Sweet Corn Edamame Succotash or Steamed Alaskan Halibut in Lemon Pepper Broth Cubed Bread Fruit with Snow Peas and Shiitake Mushrooms or Smashed Lobster with Calabazza and Green Onion Puree With Asparagus and Sour Sox Sauce or Grilled Curry Marinated Prawns Ginger and Lemongrass Mashed Parsley Chimicurri or Salmon to Die For Spiced and Wrapped in Banana Leaf with Carambolla and Leek Risotto and Orange Sauce
Asian Style Menu 1
Seared Chilled Ahi Tuna Carpaccio Soba Noodles, Pickled Cucumber Threads, Shitake Mushroom Chips and Sweet Soy Second Course Miso Glazed Chilean Sea Bass Saffron Parsnip Puree, Pencil Asparagus And Kimchee Sauce or Three Pepper Crusted Angus Beef Tenderloin Truffle Scented Root Vegetable Hash Browns Baby Spinach and Portobello Port Wine Demi Glaze ____________________ - Dessert - Family Style Assorted Petit Fours Truffles and Strawberries
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