MIDNIGHT MOON

• Local Fish Tacos
• Chicken Caesar Salad/Wrap
• Mahi Mahi Fish Sandwich
• Cheeseburger in Paradise – with French fries
• Chicken and Mango Salad – toasted almonds, feta, dried berries, pepitas, tomatoes, lemon vinaigrette
• Tuna Poke Bowl
• Tropical Shrimp Skewers – rice and mixed greens salad

• Filet Mignon – red wine demi-glace, gorgonzola; served with mashed potatoes and asparagus
• Island Pork Tenderloin – roasted brussel sprouts and wild rice
• Blackened Mahi Mahi – mango salsa; pearled couscous and snap peas
• Sweet and Sour Teriyaki Salmon – basmati rice and green beans
• Spicy Lemon and Cashew Chicken – roasted potatoes and seasonal vegetables
• Thai Shrimp and Scallops – coconut curry reduction over almond rice
• Miso Glazed Chilean Sea Bass – shiitake mushrooms and fried rice cake

• Vanilla Bean Creme Brûlée – with fresh fruit
• Flourless Chocolate Tort – raspberry coulis
• Caramel Glazed Panne Cotta
• Strawberry Shortcake – homemade biscuits and cream
• Cheesecake – mixed berry compote
• Chocolate Mousse – whipped cream
• Key Lime Pie

• Charcuterie
• Macadamia Crusted Goat Cheese – mango salsa, sweet soy glaze, crostini
• Baked Brie Phyllo Shells – berry confit and pistachios
• Hummus and Tzatziki Crudités
• Crab Cakes – citrus aioli
• Jumbo Shrimp Cocktail
• Chicken and Vegetable Spring Rolls – Thai dipping sauce

Chef’s Style & Influences

Caribbean-leaning seafood, tropical fruit accents, and Asian-inspired glazes, curries, and dipping sauces.