menu selections appetizer second course entrée dessert

---

MENU SELECTIONS

APPETIZER

ENTRÉE

Choice of one of the following:

Choice of one of the following:

THAI STYLE FISH CAKES

PECAN CRUSTED SALMON FILLET WITH GARLIC SHRIMP KEBAB

Roasted Corn and Peppers, Li me Y ogurt, Pi ckl ed Cucumber

TRIO OF SEAFOOD Coconut Shrimp Ceviche, Chardonnay Poached Lobster, Smoked Sal mon, Li mes, Caper M ustard

MUSHROOM AND SPINACH LASAGNE

Thyme Grilled Vegetabl es, Mashed Green Bananas, Tomato Beurre Bl anc

GRILLED BEEF TENDERLOIN Red Oni on Chutney, Fl ash Seared Greens, Pota toes, M erl ot Beef Glaze

HAZELNUT CRUSTED LAMB RACK

Garli c Tomato Sauce

Wi t h R o s e m a r y J u s , Y a m R a t a t o u i l l e , B r a i s e d Greens

WARM SMOKED DUCK CONFIT

ACKEE RISOTTO

Sw e e t P o t a t o M a s h , Burnt Orange Glaze

P ump kin Kibb eh , O rg anic Pe st o Grill ed T o f u

SECOND COURSE Choice of one of the following:

DESSERT Choice of one of the following:

CRUNCHY GARDEN GREENS Tomatoes, Sni pped Herbs, Pear, Crumbl ed Bl ue Cheese, Garli c Croutons, Baked Oni on Bal sami c Dressi ng

FIRE-ROASTED TOMATO BISQUE C ele r y Cr èm e Fr ai ch e LEMON GRASS AND ROASTED CORN CHOWDER Grill ed Ch ori z o

MOUSSE AU CHOCOLAT R um M ac erat e d Fr uit s , T oa st e d Al m o nd Brit t le CARAMELIZED BANANA CHEESE CAKE Brow n R um An glai s e , Black P epp er Fil o W af er ORANGE BURNT CRÈME BRULEE Haz eln ut Bi sc ot t i , Ca ndie d Fr uit Keb ab

MENU SELECTIONS

APPETIZER

ENTRÉE

Choice of one of the following:

Choice of one of the following:

THAI STYLE FISH CAKES

CARIBBEAN GRILLED LOBSTER TAIL

Roasted Corn and Peppers, Li me Y ogurt, Pi ckl ed Cucumber

Thyme Grilled Vegetabl es, Mashed Green Bananas, Tomato Beurre Bl anc

TRIO OF SEAFOOD

GRILLED BEEF TENDERLOIN

Coconut Shrimp Ceviche, Chardonnay Poached Lobster, Smoked Sal mon, Li mes, Caper M ustard

Red Oni on Chutney, Fl ash Seared Greens, Pota toes, M erl ot Beef Glaze

HAZELNUT CRUSTED LAMB RACK MUSHROOM AND SPINACH LASAGNE Garli c Tomato Sauce

WARM SMOKED DUCK CONFIT Sw e e t P o t a t o M a s h , Burnt Orange Glaze

SECOND COURSE Choice of one of the following: CRUNCHY GARDEN GREENS T o m a t o e s , S n i p p e d H e r b s , P e a r , C r u m b l e d Bl u e Cheese, Garli c Croutons, Baked Oni on Bal sami c Dressi ng

FIRE-ROASTED TOMATO BISQUE Cel ery Crème Frai che

LEMON GRASS AND ROASTED CORN CHOWDER Grilled Chorizo

Wi t h R o s e m a r y J u s , Y a m R a t a t o u i l l e , B r a i s e d Greens

ACKEE RISOTTO Pumpki n Ki bbeh, Organi c Pesto Gri lled Tofu

DESSERT Choice of one of the following: MOUSSE AU CHOCOLAT Rum Macerated Frui ts, Toasted Al m o n d B r i t t l e

CARAMELIZED BANANA CHEESE CAKE B r o w n R u m An g l a i s e , B l a c k P e p p e r F i l o Wa f e r

ORANGE BURNT CRÈME BRULEE Hazel nut Bi scotti , Candi ed Frui t Kebab

VEGAN MENU

APPETIZER CARIBBEAN ANTIPASTI PLATE Grilled Veggies, Olives, Artichokes, Stuffed Grape Leaves, Tomato Bruschetta

SOUP ROASTED PUMPKIN & LEEKS Toasted Seeds, Herb Oil

ENTRÉE LENTIL & ZUCCHINI MOUSSAKA Tropical Garden Salad

DESSERT LEMON TAPIOCA PUDDING Coconut, Cardamom