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Soups:
Sweet
potato and ginger soup
Carrot
and coconut soup
Chilled
sour-sop soup
Gazpacho
tropical
Appetizers:
Conch
and shrimp bound in lemon grass vinaigrette
Morris
Bay fish cake, cherry tomato and cardamom relish
West
Indian boiled fish with fungi
Portobello
risotto
Salads:
Hearts
of romaine lettuce tossed with a Caesar dressing
White
cabbage salad, raspberry vinaigrette and candied walnut
Fresh
From the Sea:
Filet
of ocean queen snapper poached in a passion fruit
flavored broth
Broiled
lobster, glazed with a garlic herb butter
Curried
filet of grouper, vegetable mosaic and coconut milk
sauce
Sautéed
center cut filet of salmon, truffle vinaigrette, served
on a bed of arugula and baby spinach
Meat
Entrees:
Beef
tenderloin en brioche, marchand de vin, served with
onion marmalade
Rack of lamb with herb-bread crust,
roasted garlic and goat cheese pancake
Tournedos a la catalane, sauce
poivrade
Roasted capon, white wine tarragon
sauce, served with spinach spatzle
Stuffed pork tenderloin, thyme honey
sauce, caramelized apple with lingonberry
Desserts:
Dark
truffle chocolate tarte
Cherry
and goat cheese crepe, lavender ice cream
Banana
and Antigua black pineapple flambé, ginger ice cream
Coconut
flavored creme brulee
Sour
sop terrine with a passion fruit sauce
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