Menu A

Appetizers

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

Cucumber Garden Roll - filled with Julienne of Carrots, Bell Peppers and Zucchini, with Cilantro and dressed with White Shoyu and Lemon Dressing

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

Applewood-Smoked Bacon and Wild Mushroom Tart - with Creamy Leeks

Soups and Salads

Heirloom Tomato Soup - with Sour Cream, Croutons and Basil

Cream of Green Asparagus - with Crabmeat and Asparagus Tips

Romaine Wedge - Fresh Crisp Romaine topped with creamy Romano Dressing and homemade Spiced Croutons

Spinach and Raspberry Salad - Baby Spinach tossed with Fresh Raspberries, Toasted Pine Nuts, Crumbled Gorgonzola, and a Raspberry Vinaigrette

Main Course

Caramelized Sea Scallops - with Roasted Asparagus, Sun-dried Tomato Couscous, Caramelized Leeks and Red Wine Veal Jus

Seared Pork Tenderloin Medallions - with Rosti Potatoes, Collard Greens and a Morel Cognac Sour Cream Sauce

Pan-seared Sea Bass - with Fava Bean and Pea Risotto, Sliced Fennel and a Dill-Chive Riesling Wine Sauce

Slow Roasted Prime Rib - carved and served with Thyme-Roasted Vegetables, Double Baked Potato, Natural Jus, and Horseradish

Marjoram Scented Roast Chicken - served with Baked Crushed Sweet Potatoes, Buttered Baby Spinach and a Thyme Red Wine Chicken Jus

Glazed Portobello Mushrooms - with Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream

Pearl Barley Cakes with Shallots, Leeks, and Rosemary - over sauteed Julienne of Carrots, Celeriac and Leeks with a Light Saffron Broth

Bread Service

Multi-Grain and Country Current Rolls with Chick-pea Garlic Puree

Desserts

Warm Sticky Date Pudding - served with Butterscotch Sauce, Vanilla Ice Cream, and Phyllo Crunch

Orange Almond Cake - with Vanilla Yogurt, Panna Cotta, and Raspberry Coulis

Chocolate Garden Torte - with Coffee Cream and Caramel Soil

Chocolate Brownie Sundae - Rum glazed bananas, Vanilla Ice Cream, Whipped Cream and Caramel sauce

Southern Style Pecan Tart - with Caramel Sauce

Lemon Raspberry Mousse Bomb - Citrus Lemon Mousse embedded with Fresh Raspberries (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

Angelica’s Lime Marinated Shrimp - with Chili, White Corn, Sweet Potato and Onion

Sivann’s Red and Yellow Beetroot Carpaccio - with Asparagus, Pickled Radishes, Cornichons and Mustard Dressing

Deep Fried Calypso Crab Cake - with Cajun Remoulade, Green Onion and Lemon

SOUP AND SALADS

Carrot and Cilantro Soup - with Banana Bread Croutons

Chilled Mango Soup - with Passion Fruit, Ginger and Coconut

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

Baby Gem – with Blue Cheese, Radish, Cherry Tomato, Shallots, Sweet Pecans and Thousand Island Dressing

MAIN COURSE

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 – on Curried Rice served with 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 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 with Spiced Vegetable and a MInt Yogurt

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

Pirate’s Treasure Sundae - Pineapple n’ Coconut Ice Cream, Pineapple, Whipped Cream, Florentine Chard

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

No Sugar Added Coconut Creme Flan – served with Tropical Fruits

Back