Chef Stael Leon

Chef Garden salad with honey mustard house vinaigrette

CReole vegetable tomato soup

Dynamite shrimp with avocado purée

Dynamite shrimp

Avocado with mango salad bowl

Conch Ceviche with pineapple salsa and plantains chips

Fish Ceviche with pineapple salsa and plantains chips

1/42 Bbq roasted chickens with pommes frites

1/4 Bbq roasted chickens With mash sweet potatoes

1/4 Bbq roasted chickens With mash sweet potatoes and market vegetables

Bbq ribs over sautéed potatoes, and vegetables( rice or polenta optional)

Beef burgers with avocado mayo, pickle cabbage, red wine vinegar pickle red onions, plantains fries

Blackened grilled or baked salmon with rice & peas

Braised herb chicken with rice pilaf & seasonal vegetables

Grilled steak with mushroom sauce and roasted potatoes

Seafood pasta in Aurore sauce

Meat lasagnaa (chef signature

Veggies white sauce lasagna (chefs signature)

Buffet style dinner

Family style dinner

A la carte

Pumpkin risotto with green peas

Braised lamb shank over a bed of sauteed black beans and mix pickled vegetables

Grilled octopus with confis potatoes, herbal sauce and fried capers

Drunken upside down pineapple cake with cherry coulis

Apple pie with vanilla ice cream

Apple crumble

Marquise de chocolate with passion fruit coulis

Ice cream

Chocolate mousse with strawberry coulis

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Beet carpaccio with goat cheese walnuts and balsamic reduction parmesan shavings and arugula

Mushroom veloute with truffle oil and chives

Chef Garden salad with Italian dressing

Salmon Gravlax, pickled onions, fry capers and balsamic oil

Beef tartare served with mix salad and croutons

Salmon tartare served with salad and croutons

Mykonos Greek salad

Blackened buttered lobster tail with mushroom djondjon risotto

Osso boucco with bacon infused creamy polenta, sauteed asparagus

Braised lamb shank with confis potatoes and market vegetables

Braised herb chicken with rustic mash & vegetables

Chicken aurore penne pasta, with pine nuts and chiffon of spinach and parmesan

Grilled Pulpo with scallop potatoes and au jus

Sirloin steak with peppercorn sauce, sauteed mushrooms and rice pilaf

.....all sides are interchangeable with different protein choices

Fruit tarte with citrus coulis

Upside down fruit cake( rum optional)

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Tartartin aux pommes et cannelles

Fresh Cannoli

Chocolate mousse with strawberry coulis

Tia Maria and Coconut cream panacotta

Mini tiramisu cake

Chocolate Gelato

Assorted Baklava

Conch Ceviche with pineapple salsa and plantains chips

Fish Ceviche with pineapple salsa and plantains chips

Chef Garden salad with Italian dressing

Avocado, mango salad with Papitas

Conch Fritters with tartare sauce in (beer batter)

Dynamite shrimp with avocado purée

CReole vegetable tomato soup

Seafood or shrimp broil with corn on the cob, potatoes and sausages

Seafood pasta in Aurore sauce

Fish and chips with tartare sauce

Grilled octopus with confis potatoes, herbal sauce and fried capers

Blackened grilled or baked salmon with rice & peas

Muscles aioli au beurre blanc

Beef burgers with avocado mayo, pickle cabbage, red wine vinegar pickle red onions, plantains fries

Bak Fritay : with Red Snapper

Bak Fritay: , with fried Plantain, Sweet Potatoe fries, Marinate ( hush puppies), Acra, Griot and pickliz

Good Ass island ribs marinated in beer with bake potatoes or fries

Southern fried porc chops with rice or potatoes and vegetables

Sea food broil New Orleans Cajun style

Deep fried fish Cajun style, with black rice and peas

Shrimp and grits

Conch Creole served with rice and kidney beans side of vegetables

Creole chicken with rice & pigeon peas and market vegetables

Haitian Smoked harreng Linguini pasta with bell peppers, onions and Creole sauce

Brown Stew Goat with rice and red kidney beans and mixed vegetables

Curry goat stew with rice & peas

Jerk chicken with roasted pumpkin and side of rice

Tropical sorbet with sweet plantains chips

Drunken upside down pineapple cake with cherry coulis

Ice cream choose flavor

Key lime pie

Assorted Buffet counter

Antipasti

Aranchini With marinara sauce

Asorted kibbeh ( beef, Mushrooms, cheese)

Apple olive martini

Tomato bruschetta

Combo platter of fried calamari, shrimp Mykonos and tzaziki sauce

Bouquet garni (arugula,shaved park & balsamic dressing

Chef Garden salad with Italian dressing

Mushroom veloute with truffle oil and chives

Caprese salad

Salmon Gravlax, pickled onions, fry capers and balsamic oil

Beef tartare served with mix salad and croutons

Salmon tartare with capers & dill on croutons

Beet carpaccio with goat cheese walnuts and balsamic reduction parmesan shavings and arugula

Beef carpaccio with balsamic reduction parmesan shavings and arugula

Gaspacho

Ceasar salad

Blackened buttered lobster tail with mushroom djondjon risotto

Exotic Black chanterelle mushroom risotto with truffle oil

Braised lamb shank with ment pesto fettuccine pasta

Braised lamb shank with confis potatoes and market vegetables

Lamb chops with sweet potato puree and buttered asparagus

Pistachio crusted lamb chops with Mixed vegetables napoleon

Chicken ballotine with prosciutto and fontina cheese served with rice pilaf

Fresh Sundried tomato ravioli with goat cheese and sage white sauce with crushed pecans

Mini tiramisu cake

Basil strawberry panna cotta

Chocolate mousse with strawberry coulis

Crème brûlée

Chocolate Gelato

Crème caramel with orange marmelade & almond shaving

Tartartin aux pommes et cannelles with vanilla ice cream

Fresh Cannoli

Lemon meringue pie

Fruit tarte with citrus coulis

Assorted Buffet counter

Asorted kibbeh ( beef, Mushrooms, cheese)

Chickpea Acra with kale pesto sauce

Chicktay ;with smoked hareng pico de gallo bruschettas

Conch Fritters with tartare sauce

Dynamite shrimp with avocado purée

Chef Garden salad with honey mustard house vinaigrette

Pumpkin and carrot veloute with parsley oil

Avocado, mango salad with Papitas

Conch Ceviche with pineapple salsa and plantains chips

Plaintain Cups with fried mushrooms and pico de gallo

Assorted hors d’œuvres counter

Beef sliders with pickliz and chefs dressing

Beet and apples salad chefs vinaigrette

Rum Barbancourt ribs with homemade fries

Good Ass island ribs marinated in beer served with rice and beans mix vegetables

1/4 Bbq roasted chickens With mash sweet potatoes and market vegetables

3 mustard Cornish hens over rustic potato purée and herb sauce

Bbq ribs over bacon infused polenta with onion rings

Black chanterelle and Djondjon mushroom risotto with truffle oil and arugula parmesan garnish

Beef Wellington with montée Carlo potatoes and asparagus

Neg Marron Goat stew with cashews and okra served with white rice

Calalou Gombo with polenta aioli

Crusted pan seared salmon with quinoa, edamame & olives sauce topped with tomato salsa

Duck magrès with figues reduction over garlic herb mash

Famous lasagna ( vegetarian option available) with fresh salad

Filet mignon with potato mash with mix vegetables and au jus

Braised lamb shank over a bed of sauteed black beans and mix pickled vegetables

Lobster bisque risotto with buttered garlic lobster tail

Pumpkin risotto with green peas and garden of pickled vegetables

Apple pie with vanilla ice cream

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Drunken upside down pineapple cake with cherry coulis

Marquise de chocolate with passion fruit coulis

Pain patate cheese cake ( tropical spin)

Key lime pie

Tropical sorbet with sweet plantains chips

Antipasti

Aranchini With marinara sauce

Tomato bruschetta

Beef tartare crostinis

Salmon Gravlax served with pickled onions

Salmon tartare crostinis

Brie prosciutto and caramelized onions Crostinis

Prosciutto Di parma with figues pesto

Chef Garden salad with Italian dressing

Mykonos Greek salad

Caesar salad

Mushroom veloute with truffle oil

Fried calamari with marinara sauce

Grilled Pulpo with medley of sutteed red onions, bell peppers and kalamata olives in a citrus salaise

Beef tartare served with mix salad and croutons

Salmon tartare wirth crouton and side salad

Salmon Gravlax, pickled onions, fry capers and balsamic oil

Black chanterelle mushroom risotto with truffle oil and arugula parmesan garnish

Seafood risotto with marscapone and truffle oil

Osso Boucco with creamy mushroom polenta

Osso boucco with mushroom risotto and asparagus

Osso boucco with bacon infused creamy polenta, sauteed asparagus

Braised lamb shank with ment pesto fettuccine pasta

Braised lamb shank with confis potatoes and market vegetables

Braised lamb shank with ment pesto fettuccine

Chicken penne pasta with rose sauce, spinach and pine nuts

Muscles aioli au beurre blanc

Mediterranean baked sea bass with oregano, cherry tomatoes, olives, shallots served on a bed of red lentils

Rib eye steak with roasted vegetables

Sirloin steak with peppercorn sauce, sauteed mushrooms and rice pilaf

Sirloin steak with mushroom sauce, sauteed mushrooms and potato mash

Braised herb chicken with garlic potatoes over abed of humus

Ravioli Buratta with cherry tomato & basil sauce

Apple pie with vanilla ice cream

Assorted Baklava

Chocolate mousse with strawberry coulis

Crème brûlée

Crème caramel with orange marmelade & almond shaving

Fresh Cannoli

Tartartin aux pommes et cannelles

Mini tiramisu cake

Yuka Acra

3 cheeses macaroni fritters

Charcuterie board

Brie prosciutto and apricot jam Crostinis

Conch Fritters with tartare sauce

Beef tartare crostinis

Chicken fritters

Assorted savory tarts : onions, spinach, bacon quiche

Beet carpaccio with goat cheese walnuts and balsamic reduction parmesan shavings and arugula

Salmon carpaccio with pickled onions capers and honey lime vinaigrette

Zesty Avocado bowl salad with balsamic reduction

Salade Russe a l'haitienne

Bouquet garni (arugula,shaved park & balsamic dressing

Chef Garden salad with honey mustard house vinaigrette

Creamy coconut cauliflower veloute

Beet and apples salad chefs vinaigrette

Hibiscus five spice chicken with Burro plantains and mix vegetables

Blackened halibut with basil infused mash and sautéed asparagus

Beef Wellington with montée Carlo potatoes and asparagus

Lamb chops with sweet potato puree and buttered asparagus

Braised lamb shank with pesto Fettuchini pasta

Black chanterelle and Djondjon mushroom risotto with truffle oil and arugula parmesan garnish

Bak Fritay: , with fried Plantain, Sweet Potatoe fries, Marinate ( hush puppies), Acra, Griot and pickliz

Bak Fritay: with Tasso ( fried beef)

Bak Fritay: with Goat

Bak Fritay : with Red Snapper

Macaroni au Gratin

Big salt FISH with Djondjon rice, and a medley of roasted peppers & tomatoes,

Tropic sorbet

Apple pie with vanilla ice cream

Cheese platter

Crème brûlée

Crème caramel with organe marmalade

Crepres suzette

Marquise de chocolate with passion fruit coulis

Pain patate cheese cake ( tropical spin)

Tartartin aux pommes et cannelles

Apple crumble

Vanilla ice cream assorted toppings

Garden salad with cherry tomatoes, red onions, bell peppers and cucumbers with chef dressing

French onion soup

Beef Wellington with montée Carlo potatoes and asparagus

Beef burgers with avocado mayo, pickle cabbage, red wine vinegar pickle red onions, plantains fries

Braised lamb shank with confis potatoes and market vegetables

Braised herb chicken with rice pilaf & seasonal vegetables

1/2 Bbq roasted chickens with pommes frites

Rosemary crusted Pan seared salmon served with wild and sautéed market vegetables

Chicken ballotine with prosciutto and fontina cheese served with rice pilaf

Chocolate mousse with strawberry coulis

Crème brûlée

Fruit tarte

Ice cream choose flavor