Chef Ryan's Caribbean cuisine
First Course
curried shrimp over sweet potato rounds with a cherry balsamic chutney
Second Course
mango salad with avocado, heirloom tomatoes, red onion and pea shoots tossed in a scotch bonnet vinaigrette
Third Course
escovitch snapper over tostones finished with his homemade chimichurri and carrot slaw
Fourth Course
braised ox tail with carrots, fresh thyme & rolled dumplings served over jasmine rice
Compliments
Jamaican festival & oven roasted plantains
Final Course
Appleton rum infused carrot cake topped with whipped cream and pineapple
a taste of europe with chef jeff
First Course
panzanella, a Tuscan bread salad. Grilled focaccia, onions, peppers, cucumbers, fried capers, with mozzarella and herbs finished in a red wine, Dijon dressing
Second Course
shrimp Mozambique, a classic Portuguese shrimp dish - garlicy pepper and saffron sauce served over creamy polenta
Third Course
white bean cassoulet, a French country bean stew with fresh vegetables and premium meats finished with a prosciutto wrapped scallop
Fourth Course
fresh, hand-made pasta agnolotti. Two varieties of this Italian pasta pillow, an Italian cheese blend, and a pea farce, finished in a sauce and crispy parmesan
Final Course
fruit tart, shortbread crust filled with almond cream, whole peach or half pear, glazed and served a la mode