BLESSED

• Shrimp on the Bar-B – Grilled garlic jumbo shrimp; mixed greens; champagne vinaigrette; mango, papaya, kiwi.
• Mahi Mahi Fish Tacos – Grilled mahi mahi; chili lime cole slaw; papaya pico de gallo; cojita; guacamole.
• Grilled Halibut & Chicken Kabobs – Greek-style kabobs and grilled vegetables on classic Greek salad; hot pitas, hummus, tzatziki.
• Tuna Nicoise – Fennel & coriander crusted tuna; haricots verts, baby potatoes, boiled egg, tomatoes, nicoise olives; red wine vinaigrette; crusty baguettes.
• Roasted Duck Salad – Duck breast over chilled wild rice salad; toasted pecans, dried mango, snow peas; mango citrus gel.
• Grilled Chilean Sea Bass Salad – Chili rubbed sea bass; mango, grapefruit, avocado salad; grapefruit & herb emulsion.
• Traditional Blessed French Picnic – Charcuterie with cured meats and pates, smoked fish, daily baked breads, cheeses, crackers, olives, dried fruits, nuts.
• Sweet and Spicy Ribs – Baby back ribs with two sauces (spicy Jamaican jerk; Caribbean rum & coke BBQ); layered Cobb salad platter.
• Cheeseburgers in Paradise – Grilled burgers with fixings; sun-dried tomato and lime potato salad or French fries.

• The Blessed Seafood Tower – Fresh catch of the day, poached & chilled scallops, peel-and-eat shrimp, Caribbean spiny lobster.
• Grilled Red Snapper – Brown rice pilaf, chorizo wilted spinach; passion fruit beurre blanc; crispy sweet potato spiral.
• Beef Tenderloin – Pinot noir pistachio reduction; truffled cauliflower purée; spicy broccolini.
• Locally Caught Mahi Mahi – Jasmine rice; baby bok choy & vegetable stir-fry; mild red Thai curry sauce.
• Rack of Lamb – Sous vide herb crusted lamb; goat cheese polenta; crispy brussel sprouts; roasted red cherry peppercorn sauce.
• Butter Poached Caribbean Spiny Lobster – Fennel & mascarpone risotto; shaved truffle; lobster à la nage.
• Duck with Two Sauces – Basil-scented kumquat sauce and port wine raspberry sauce; potatoes pavé; sugar snap peas.

• Julie’s Gingered Cream Brûlée
• Award Winning Chocolate Raspberry Tarts
• Bite Size Key Lime Pies – Served with Ron Zacapa sipping rum.
• Cappuccino Semi Freddo – With cinnamon sugar doughnuts.
• Goat Cheese Panna Cotta – With fresh passion fruit.
• Crepe Cornets – Filled with peanut butter chocolate mousse.
• White Chocolate and Blackberry Tartlets
• Roasted Pineapple Chops – With fried pastry cream and whipped creme fresh.
• Lemon Poppyseed Cheesecake – With raspberry coulis.

• Sesame Crusted Salmon Bites – Orange miso dipping sauce; spicy edamame.
• Petite Crab Cakes – Remoulade sauce.
• Caribbean Conch Fritters – Key lime yogurt; cocktail sauces.
• Mini Puff Pastry Pizza Bites – Prosciutto and provolone cheese.
• Chipotle Shrimp Wontons
• Blistered Shishito Peppers – Chorizo and lemon aioli.
• Tuna Nachos – Pickled watermelon, ginger, wasabi sauce, wakame.
• Blue Cheese Zucchini Bites
• Brussel Sprout Beignets – Bacon aioli.

Chef’s Style & Influences

Caribbean flavors with tropical fruit, fresh seafood, French touches, and Asian-accented sauces.