first course

 

local organic greens with fresh florida crabmeat, mango, cucumber relish, crispy sweet potato and honey wasabi cream.

 

fresh yellow fin tuna (local) sashimi pockets with pumpkin, fresh basil, onion, and

sesame soy chili marinade.

 

local roasted peppers gratin filled with goat cheese, candied walnuts, cracked peppercorn passionfruit emulsion.

 

west indian shrimp fried in herb breadcrumbs with creole buerre blanc and mango chutney aioli.

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main course

 

 

grilled beef tenderloin (u.s.a.) with foie gras bacon butter, port demi-glace and tempura onion rings.

 

lamb rack (n.z.) grilled with roast garlic and fresh herbs with roasted pepper parmesan tapenade and balsamic syrup.

 

local fresh chicken breast filled with, local smoked ham, brie cheese, sundried tomato and fresh basil, served with sauvignon blanc demi-glace.

 

west indian big shrimp spice rubbed and grilled with champagne basil hollandaise and almond pesto.

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fresh local yellow fin tuna; sesame crusted pan seared rare with wasabi lemon cream and caviar.

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dessert

 

 mango baked cheesecake.

 

dark chocolate baked cheesecake.

 

warm éclair donut with pastry cream and caramel.

 

coconut rum brulee.

 

carrot cake and cream cheese icing.