starters

oak green greens with

chopped egg, fried capers, local tomato,

crispy leeks and honey lime vinaigrette.

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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 mango emulsion.

 

fresh blue crabmeat crepe (florida) pastry with

vermouth, chive buerre blanc, swiss cheese gratin

and local tomato basil rosé. 

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local chicken and duck spring rolls fried with

wasabi honey soy dressing.

 

mains

grilled beef tenderloin (u.s.a.) with

blue cheese and chive butter with port wine demi-glace.

 

roasted lamb rack (n.z.) with

a dijon garlic and fresh herbs crust topped with

roasted pepper tapenade and balsamic syrup.

 

local fresh chicken breast filled with

cheddar, sweet potato stuffing served with

almond pesto and sauvignon blanc demi-glace.

 

grilled lobster and shrimp with

brandy mustard butter sauce

and champagne hollandaise

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fresh local yellowfin tuna,

sesame crusted pan-seared rare with

wasabi lemon cream and mackerel caviar.

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desserts

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luna lime pie.

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dark chocolate cheesecake.

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warm éclair donut wisth pastry cream and caramel.

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rum and coconut brulee.

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carrot cake and cream cheese icing.

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Chef Mario Headley

Sous Chef Andre Daniel

  Manager Darrin Warner

Assistant Managers Damian Davis and Ryan Rochester

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