Second Course menu download
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Vanilla Cured Duck Breast - Guavaberry Sauce Gratin Potatoes | $40 |
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Grilled Local Lobster Passionfruit Mustard Sauce Gingered Sweet Potato Toasted Garlic Spinach | $60 |
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Five Spiced Roast Pork Tenderloin Carrot Sauce Cucumber Raita Pickled onion | $36 |
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Grilled Jerk Spiced Tuna Rum Coffee Glaze Caramelized Pineapple Fried Plantains | $40 |
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Tamarind Glazed Roast Chicken Christophene Gratin Tropical Fruit Chutney | $32 |
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Butter Poached Lobster Spinach Risotto Crispy Parsnips | $48 |
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Seared Chili Rubbed Ribeye Cauliflower “Cous Cous” Crispy Shallots Blue Cheese Butter | $58 |
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Sauteed Red Snapper Basil Mashed Potato Citrus-Garlic Sauce Cilantro Mint Guacamole | $40 |
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Grilled Local Crayfish Ginger Beurre Blanc Coconut Rice Sauteed Pumpkin | $52 |
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Grilled Shrimp Sweet Corn Hush Puppies Snow Peas Coconut Curry Sauce | $38 |
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Risotto Primavera Local Vegetables Basil Goat Cheese White Truffle Oil | $30 |
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Veya Tasting Menu A Five Course Tasting Menu Comprised of the Chef’s Current Favorites | $95 |
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paired with four wines | $125 |