CHILLAXIN

• Pesto chicken and grilled peach salad – prosciutto wrapped asparagus, marinated mozzarella, balsamic vinaigrette
• Sirloin tip kebabs – roasted eggplant with pomegranate seeds, cucumber tzatziki, Greek salad
• Seared sesame tuna – chilled soba noodles, napa cabbage and daikon slaw, kimchi vinaigrette
• Chilled hangar steak salad – gorgonzola, snow peas, roasted fingerlings, Dijon shallot dressing
• Crab cakes – lemon tarragon remoulade, shaved cucumber and carrot salad
• Grilled jerk shrimp – kale and broccoli Caesar, garlic croutons, sweet and spicy bacon, parmesan crisps
• Cumin scented rack of lamb – pistachio sauce, tabbouleh salad, hummus, homemade pita breads

Starters

• Jumbo seared scallops – kiwi and coriander relish, fried rice cake
• Poached lobster – pea risotto, melon gazpacho, prosciutto crisp
• Char Sui pork belly – scallion pancakes, sweet soy glaze
• Tuna tartare – mango and jicama salsa, fresh avocado, fried wonton
• Fresh mahi ceviche – citrus marinated golden beets, watercress salad
• Sweet potato gnocchi – sage brown butter, shaved romano, toasted hazelnuts
• Burrata – marinated zucchini carpaccio, pomegranate molasses

Main

• Dover sole meunière – cauliflower-red pepper puree, roasted garlic asparagus, olive pine nut gremolata
• Grouper fillet – fried onion breadcrumbs, miso mustard roasted Brussels sprouts, butternut squash puree, baby arugula
• Filet mignon – mushroom ragu, smashed red potatoes, green peppercorn and goat cheese sauce
• Butter poached Caribbean lobster – edamame succotash, corn fritter, carrot ginger sauce
• Grilled salmon – sautéed fennel, pappardelle, creme fraiche, lemon and thyme
• Airline chicken breast – onion soubise, roasted broccolini, herb jus
• Grilled New York strips – creamy mashed potatoes, French beans, fresh chimichurri

• Bourbon vanilla custard – passion fruit sauce, quinoa brittle, blackberries
• Chocolate lava cakes – strawberry coulis
• Key lime cheesecake – toasted meringue, Biscoff crumble
• Cardamom and orange panna cotta – candied hibiscus, rosemary butter cookie
• Poached pears – dulce de leche, walnut praline, cinnamon mascarpone
• Almond ricotta cake – zabaglione, raspberry powder
• Dark and white chocolate mousse – rum caramel sauce
• Ginger creme caramel – lemongrass macerated tropical fruits

• Egg salad and watercress petit fours
• Spanakopita – spinach, artichoke, and feta
• Grilled halloumi cheese – roasted grapes, home made pepperonata, crostini
• Caramelized onion, pear, and blue cheese dip – with crudité
• Fresh shrimp spring rolls & vegetable egg rolls – peanut satay and sweet chili dipping sauces
• Olive tapenade and bruschetta platters
• Mexican street corn dip – tomatillo salsa verde, tortilla chips
• Charcuterie boards – chef’s selection of meats and cheeses, giardiniera, savory spreads, gourmet crackers

Chef’s Style & Influences

Mediterranean and Caribbean flavors with Asian accents, fresh seafood, herbs, citrus, and bold sauces.