Menu A

Appetizers

Ahi Tuna and Avocado Tower — with Crispy Noodles and Wasabi Dressing

Golden and Red Beet Carpaccio — seasoned with Celtic salt and a Ginger, Garlic and Rice Wine Vinaigrette

North Atlantic Lobster Ravioli — with roasted garlic and Sweet Basil in a light tomato broth

Thyme and Garlic Brioche — Filled with Chanterelle, Hedgehog and black Trumpet Mushrooms and Leek Stew in a light buttermilk cream

Soups and Salads

Duck Consomme — with Julienne of Carrots, Napa Cabbages and Shiitake Mushrooms

Curried Carrot and Apple Soup — garnished with yogurt drizzle and carrot curls

Romaine Wedge — Fresh Crisp Romaine topped with creamy Romano Dressing and homemade spiced croutons

Baby Spinach Salad — Tender spinach tossed with Fresh sliced Seasonal pears, toasted Pine Nuts and Crumbled Gorgonzola

Main Course

Caramelized Sea Scallops — with roasted Asparagus, sun-dried tomatoes and Pearl Pasta, garnished with Caramelized leeks and Veal jus reduction

Pearl-Barley Cakes with Shallots, Leeks and rosemary — over sautéed Julienne of Carrots, root Celery and Leeks with a Light Saffron Sauce

Roasted Pork tenderloin seasoned with smoked salt — Citrus flavored Polenta Cakes and Oven roasted Carrots, Parsnips and Caramelized Granny Smith apples

The Enchanted Garden Tuna Salad — Sushi Grade seared Tuna on Organic field greens, Micro Greens, Wakame and Squid Salad, Sesame seeds and White Shoyu and Lemon Vinaigrette

Pan-seared Sea Bass — with Saffron and Fennel Risotto with a sweet Chili glaze

Glazed Portobello Mushrooms — with Brown Lentil and parsley sauce and sun-dried tomato cream drizzle

Marjoram Scented Organic Chicken — Half a Chicken served with sweet baked potatoes and Sautéed baby Spinach

Grilled NY Strip Steak — Thyme Roasted vegetables, Double-baked potato topped with handmade Herb Butter

Bread Service

Multi-Grain loaf and country current bread with Chick-pea garlic puree

Desserts

Sweet Temptations — a trio of Esterhazy Cake, Strawberry Cheesecake and chocolate silk mousse

Steamed Lemon Buttermilk Pudding — with citrus reduction

Esterhazy Cake — Almond Meringue soaked in Maraschino Liqueur and layered pastry cream

“Sacher” Chocolate torte — with apricot sauce

Banana Foster sundae — Rum glazed bananas, Vanilla Ice Cream, Whipped Cream and Caramel sauce

Strawberry Cheesecake — with Whipped Cream and Fruit Coulis (no sugar added)

Silky Dark Chocolate Mousse — with Whipped Cream and Berries (no sugar added)

Pirate Night Menu

Appetizers

Sri Sumbhajee’s Vegetable Samosa – with Potato, Peas, Garlic, Cumin, and Ginger served with Tamarind Chutney and a Plain Yogurt Raita

Master Gibb’s 1/2 Pint of Shrimp Cocktail – Dill Marinated Shrimp with on Iceberg Lettuce, with Cucumber Tomato, Caviar and a Marie Rose Sauce

“Boucanier” Smoked Saucisson, Baked Brie, Brioche and Honey – with Caramelized Orange and Sliced Figs.

Davy Jones’ Locker Rock Crab Cake – Seared and Served with Chili-Cajun Spiced Coleslaw and Lime

SOUP AND SALADS

Carrot and Cilantro Soup – with Banana Bread Croutons

Chilled Mango Soup – with Passion Fruit and Coconut

Fennel, Orange and Quinoa Salad – with Saffron, Pine Nuts and Pomegranate

Romaine Wedge – with Blue Cheese, Radish, Cherry Tomato, Shallots, Sweet Pecans, and Thousand Island Dressing

PIRATES IN THE CARIBBEAN DINNER ENTREES

Jack’s Treasure-of-the-Seas Grilled Shrimp and Seared Scallops – served with Spinach, strings of Pasta, Tomato Provencal Sauce and black Tomato Pearls

Cortes’s Cilantro Marinated Caribbean Grouper Filet – with Crab-filled Arepa, Roasted Yucca and a Mango, Lime, Avocado, Red Onion, and Black Bean Salsa

Tia Dalma’s Jerk Chicken 48-hour Jerk-Marinated Chicken - Grilled and served with Rice and Peas, Fried Plantains and a Pineapple-Chili Salsa

Chevalle’s Lamb Shank Rosemary Lamb Shank – Slowly Braised in Red Wine served with Buttered Green Beans and Parsnip Mash

King George’s Roasted Privateer Strip Loin – with Time-Roasted Potatoes, Buttered Savory Cabbage, Yorkshire Pudding, and a Rosemary Wine Sauce

VEGETARIAN ENTREES

Shanghaied Noodle Stir-fry Egg Noodles – with Nori, Edamame Beans, White Soy Sauce, Marinated Tofu, Scallions, Peppers, Carrots and Sesame Seeds

Barbary Coast Falafel Fried Ground Chickpeas – with Cumin Spice served with Whole-Grain Pita Bread, Hummus and Tzatziki

Desserts

Bounty Fruit Cobbler – with vanilla ice cream

Bananas in Paradise – layered Banana Bread with Hazelnut Fudge Filling served with a Banana Spice Puree

Rum Soaked Chocolate Cake – with Raspberry Glaze and Whipped Cream

Crunch Time Sundae – Rum Raisin Ice Cream, Pineapple, Whipped Cream and Croquant

Caramel Macadamia Nut Cheesecake Tart – Served with Whipped Cream and Caramel Ganache

No Sugar Added Coconut Creme Flan – served with Tropical Fruits

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