First Course
Seafood Bouillabaisse
with Toasted Baguette
or
Roasted Heirloom Tomato Bisque
Basil oil, and Toasted Baguette
Second Course
Smokey Conch Ceviche Salad
or
Marinated Melon and Cucumber Salad
or
Stone Crab Claws on Ice
with Assorted Accoutrements
Intermezzo
Coconut-Lime Sorbet Sickle
Third Course
Lobster Thermador Whole Tail
Cognac-mustard cream, Parmesan, Fresh Linguine, and Charred Broccolini
Double Cut Bone-in Pork Chop
Apple Onion Chutney, Buttered Kale, Salt Roasted Sweet Potato Puree
Pan Seared Grouper
Saffron-Coconut Risotto, Grilled Asparagus, Citrus Beurre Blanc, Crispy Herb Breadcrumbs
Herb Crusted Rack of Lamb
Potato Pave, Tamarind and Mint Glaze, Roasted Vegetables
Choice of One
Dessert
Pistachio Cheesecake
Honey-Rosewater Drizzle, Fresh Berries, Pistachio Crumble
Tiramisu
Mascarpone Mousse, Chocolate Dust, Espresso Reduction, Rum-soaked Ladyfingers
Strawberry Panna Cotta
Macerated Strawberries, Balsamic Reduction, Shortbread Crumble, Mint
Choice of One