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Beginnings
Local pumpkin squash soup spiced with cardamom and finished with a sherry crème fraische.
Ensalada
Jerk rubbed scallops pan seared and served atop a lentil tomato salad with a sweet champagne-lime-vanilla vinaigrette.
Intermezzo
Papaya and Southern Comfort granite’ with organic Thai mint.
Continuance
Pan fried tempura lobster tail with okra fungi, spicy garlic kale, and mango beet chutney.
Endings
Spiced rum pound cake with vanilla ice cream, fried plantains, and crème caramel.
For this unique experience, the chef recommends a 2001 Fume Blanc and a 1998 Pinot Noir.
Starters
Chilled Local Papaya Soup with Lime-Coconut Shellfish
Ensalada
Organic Local Micro Greens Salad with Crumbled Blue Cheese, Roasted Plum Tomato, Toasted Hazelnuts, and a reduced Balsamic
Intermezzo
Red Currant Sorbet
Continuance
Pan Seared Local Mahi-Mahi with a Toasted Barley and Parmesan Risotto,
Grilled Prosciutto-Wrapped Asparagus, Fire-Roasted Red Peppers, and a
Grilled Red Onion Vinaigrette
Endings
Warm Chocolate Torte with Molten White Chocolate and Raspberry Sauce
Summer Night Sample Menu
Starters
Seared, oven roasted Rack of Lamb, served with a vanilla port reduction and steamed sweet potato dumplings.
Ensalada
Chilled Shrimp Summer Rolls with warm roasted vegetables, herbed chevre, and a green tomato and pickled ginger vinaigrette.
Intermezzo
Fresh Strawberries drizzled with Marsala.
Continuance
Pan Roasted Grouper atop roasted onion and mushroom risotto, served
with a rosemary-tomato infused lobster stock and wilted spicy mustard
greens.
Endings
Local Mango and Ginger Tart Tatin with white chocolate ganoche.
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