Chef Esther Jules

Lobster Bisque - creamy and velvety lobster soup with a drizzle of cream

Burratta with heirloom tomatoes - creamy burrata served with a medley of heirloom tomatoes, basil, balsamic glaze, and olive oil

Charcuterie and cheese board - an assortment of gourmet cheeses, cured meats, nuts, fruits, and artisan crackers

Filet Mignon with red wine reduction - tender filet mignon served with garlic mashed potatoes, asparagus, and a rich red wine sauce

Wild Mushroom Risotto Creamy Arborio rice with sautéed wild mushrooms, Parmesan, and fresh thyme

Chilean sea bass with miso glaze - flaky tender sea bass with a miso glaze served over white jasmine rice

Duck a l'orange - crispy duck breast with a sweet tangy orange glaze with roasted fingerling potatoes

Cheesecake with salted caramel drizzle - classic creamy cheesecake with a buttery graham cracker crust and a drizzle of salted caramel

Chocolate fondue for two - melted chocolate served warm in a fondue pot served with fresh fruits of choice, or marshmallows, or biscotti

Pear Tart tatin - caramelized upside down pear tart served warm with vanilla ice cream

Shrimp fritters with lime mayonnaise

Ceviche: fresh citrus marinated shrimp served with crispy plantain chips

Mini crab cakes: golden, spicy crab cakes made served with a tangy remoulade

Mussels in white wine: steamed mussels cooked in a broth of white wine, garlic, shallots, and fresh herbs

Grilled salmon: Grilled salmon fillet served with roasted vegetables and lemon dill butter sauce

Pan-seared scallops: Seared scallops with a cripy crust, served with a creamy risotto with a drizzle of lemon beurre blanc sauce

Baked Cod: Lightly seasoned and baked cod served with side of garlic mashed potatoes, and steamed asparagus

Crème brûlée: a creamy vanilla custard topped with a layer of crispy caramelized sugar

Chocolate lava cake: rich warm chocolate cake with a gooey molten center, served with vanilla ice cream

Mini pineapple upside down cake

Caprese salad - sliced fresh mozzarella (or vegan cheese) tomatoes an basil drizzedl with balsamic glazer and olive oil

Roasted beet and goat cheese salad - roasted beets paired with creamy goat cheese, arugula and a citrus vinaigrette, sprinkled with pistachios

Garlic butter shrimp -juicy shrimp sautéed in garlic and white wine, served with crusty bread

Water

Grilled chicken with lemon herb sauce - juicy grilled chicken thighs topped with a zesty lemon herb sauce, served with roasted potatoes, and green beans

Vegetarian ratatouille - a medley of roasted zucchini, eggplant, tomatoes, and bell peppers, in a light tomato sauce, served with crusty bread

Honey glazed salmon with couscous - pan seared salmon topped with a honey glaze, served with a lemon infused couscous and grilled asparagus

Fillet mignon with garlic butter - grilled fillet mignon topped with garlic herb butter, served with mashed potatoes and roasted asparagus

Crème brûlée with fresh berries - a creamy vanilla custard topped with a layer of crispy caramelized sugar

Strawberry cheesecake - a creamy strawberry cheesecake with a graham cracker crust, topped with fresh strawberries and a berry glaze

Chocolate chip cookie

Caribbean Ceviche: fresh citrus marinated shrimp served with crispy plantain chips

Sweet plantain boat - baked whole sweet plantain filled with choice of meat (goat or pork) topped with tangy creole marinade or pikliz

Yucca croquettes with mojo dip - golden fried yucca croquettes filled with cheese, served with a citrus-garlic mojo sauce

Jerked glazed salmon with mango salsa - perfectly seared salmon glazed with mild jerked marinade, topped with mayo salsa, served with roasted vegetables

Haitian lambi en sauce (conch creole) - tender conch simmered in a spiced creole sauce served with rice and fried plantains

Haitian black rice with grilled chicken - savory black mushroom rice paired with herb-marinated grilled chicken thighs and a side of salad

Passionfruit flan - creamy caramel flan with bright passionfruit, topped with a drizzle of tropical fruit syrup

Caribbean spiced pineapple upside down cake - moist cake topped with barbancout caramelized pineapple slices, spiced with cinnamon and nutmeg, served with coconut ice cream

Banana rum tarte tatin - caramelized bananas baked in a flaky pastry, served with spiced rum caramel sauce and whipped cream

Hummus trio with pita bread

Shrimp Saganaki

Bruschetta with tomato and basil

Halloumi cheese with honey and pistachios

Grilled Halloumi with roasted red pepper salad

Herbed crusted lamb chops with roasted vegetables and side of couscous

Chicken tagine with olives and lemons

Chicken Souvlaki with pita: marinated chicken skewers served with warm pita bread and hummus

Greek yogurt with honey and fresh figs (or walnuts)

Ricotta and honey tart with fresh berries

Rice pudding (rizogalo)

Oysters Rockefeller: Fresh oysters baked with a decadent spinach, herb, and parmesan topping, finished with a crispy breadcrumb crust and a touch of Pernod

Smoked salmon with crème fraîche and caviar: thin slices of silky smoked salmon draped over a delicate quenelle of crème fraîche, topped with a dollop of premium caviar, fined chopped red onion, and a touch of lemon zest

Lobster and truffle salad: tender lobster tails tossed with mixed greens, tomatoes, a truffle vinaigrette, garnished with shaved black truffle and crispy leeks, served with a toasted brioche

Crab and Lobster ravioli with champagne cream sauce: house-made ravioli stuffed with a blend of crab and lobster meat served in a luxurious champagne cream sauce

Braised short ribs with lobster Mac and cheese served with truffle oil drizzle and a side of roast root vegetables

Seared halibut with caviar butter sauce: Pan seared halibut filler served with a caviar infused butter sauce, served with creamy garlich mashed potatoes and sautéed broccolini

Grilled octopus with black garlic and fennel salad: tender grilled octopus served with a black garlic aioli, paired with a fennel and citrus salad and creamy polenta

Chocolate lava cake: rich warm chocolate cake with a gooey molten center, served with vanilla ice cream

Crème brûlée: a creamy vanilla custard topped with a layer of crispy caramelized sugar

Tarte Tatin: a classic French upside-down caramelized apple tart, made with buttery pastry and served warm with a scoop of vanilla ice cream or a dollop of creme fraiche

Fresh fruit platter (fruits of choice)

Yogurt with honey and granola

Oatmeal with brown sugar and cinnamon

Haitian scrambled eggs with toast and avocado

Pancakes or waffles with maple syrup with choice of sides (bacon, sausage)

Omelet with cheese and vegetables

Muffins (blueberry, banana, or plain)

Breakfast pastry (chocolate croissant, or danish)

Lobster Bisque: A rich, creamy soup made with lobster stock, heavy cream, and chunks of lobster meat, garnished with a drizzle of cognac and fresh chives

Caviar with blinis: a classic indulgence of caviar served with small warm blinis, creme fraiche, and finely diced red onion

Butter-poached lobster tail: sweet lobster tail gently poached in butter, served with truffle mashed potatoes and sautéed asparagus

Blackened red snapper: Blacked red snapper served with jasmine rice with cilantro

Surf and turf: decadent pairing of a perfectly grilled fillet mignon and a butter-basted lobster tail, served with a creamy potato au gratin and roasted Brussels sprouts

Grilled octopus with charred lemon: Tender grilled octopus served with a citrusy couscous salad

Chocolate covered strawberries served with a side of whipped champagne cream

Salted caramel cheese cake: creamy cheesecake with a decadent salted caramel topping and a graham cracker crust

Tarte Tatin: a classic French upside-down caramelized apple tart, made with buttery pastry and served warm with a scoop of vanilla ice cream or a dollop of creme fraiche