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Luncheons & Dinners
1st COURSE
Chicken, shrimp, sausage and vegetable stew served with rice
A rolled chicken meatballs is slowly simmered with onion, green bell pepper, garlic, cilantro, and mint to build a rich and vibrant broth.
thinly sliced topped with lime and soy reduction
2st COURSE
Fresh goat cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette
baby arugula topped with smoked cheddar cheese, crushed pistachios, and dried cranberries paired with a lemon vinaigrette
watercress and carrot with jicama, walnuts, apples, jerk'd vinaigrette
3rd COURSE
stuffed with sweet creamed corn and pepper sauce
served with chef's famous loaded mashed potato and Mediterranean grilled vegetables
caramelized root vegetables with a natural reduction accompanied with lime zest baked beans and seasonal vegetables
4th COURSE
warm chocolate almond torte with amaretto caramel gelatin & chocolate hazelnut ice cream
mixed berries, turtle, sweet potato, Mississippi Mud, strawberry-banana, New York Style and brownie cheesecakes
French miniature version of gourmet opera, tiramisu, and éclair desserts