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

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

Malanga Fritters (Akra) - Crispy malanga fritters seasoned with spices and served with pikliz (spicy pickled vegetables)

Crispy Salmon Croquettes – Served with a citrus aioli and a fresh herb salad

Plantain cups with fried pork - fried green plantains finked with savory fried pork, topped with pikliz

Creole-Style Red Snapper fillet – Lightly fried or grilled, served with Haitian diri kole (rice & beans) and pikliz

Griot (Fried pork) - crispy marinated pork chunks served with rice and beans and a creole sauce

Haitian Poulet en sauce (Haitian Stewed Chicken)- Braised chicken in a rich and flavorful creole sauce, served with white rice and steamed vegetables

Assorted macaron tower - a selection of handcrafted macaron and dark chocolate

Baklava cheesecake - a fusion of creamy cheesecake with layers of phyllo pastry, spiced nuts, and honey syrup

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)

Scallops with lemon butter and capers -seared scallops with a delicate lemon butter sauce and garnished with capers

Charred eggplant carpaccio - thinly sliced, flame roasted eggplant with pomegranate molasses, tahini drizzle, and toasted pined nuts

Cured meats and cheese platter - curated selection of mediterranean inspired charcuterie and cheeses with fig jam, marinated olives, and nuts

Lobster arancini - crispy risotto balls fills with chunks of lobster and saffron served with a creamy lemon aioli

Braised lamb shank with orzo - Slow cooked lamb shank in a red wine and herb sauce, served with atop orzo pasta

Vegetarian Pastitsio - plant based, with layers of pasta, roasted vegetables, and a creamy béchamel sauce

Pistachio crusted salmon - oven baked salmon filler coasted with crusted pistachios and served with a side of citrus quinoa and light dill sauce

Roasted quail with grapes and thymes - whole quail roasted with fresh thyme, served with roasted grapes and a rich pan jus, paired with a side of bulgar pilaf

Baked shrimp with feta and orzo - succulent shrimp baked in a tomato and feta sauce, served over a bed of orzo pasta

Orange blossom and pistachio créme brûlée - crème brûlée with the fragrant floral notes of orange blossom and the nuttiness of pistachios

Baklava cheesecake - a fusion of creamy cheesecake with layers of phyllo pastry, spiced nuts, and honey syrup

Coconut rice pudding - creamy rice pudding make with coconut milk, flavored with cardamom and garnished with pistachios

Watermelon and mint salad - chilled watermelon cubed, fresh mint leaves, and a drizzle of pomegranate molasses

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

Fried calamari with lemon and Za'atar: Crispy calamari rings seasoned with Za'atar spice and served with a tangy lemon dipping sauce

Caprese salad with balsamic reduction and olive oil

Hummus trio platter with warm pita, fresh vegetables, and olive oil drizzled

Falafel bites - crispy falafel bites served with tahini sauce and pickled vegetables

Grilled chicken souvlaki with creamy hummus served with a side of greek salad and warm pita bread

Beef kofta skewers - spiced ground beef and lamb skewers served with pita bread and a cucumber tomato salad

Grilled Branzino - whole Mediterranean Sea bass grilled with fresh herbs, garlic, and lemon served with a side of roasted potatoes and steamed greens

Mediterranean stuffed peppers - belles peppers stuffed with spiced rice, ground meat (or lentils) vegetables, and fresh herbs, baked in a light tomato sauce

Grilled vegetable platter served with a side of quinoa

Crema Catalana

Greek yogurt with honey and fresh figs (or walnuts)

Tiramisu - layers of mascarpone cream and spiced coffee-soaked ladyfingers with a hint of orange zest

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

Lobster and avocado salad - poached lobster tail with creamy avocado, citrus segments, and champagne vinaigrette

Duck confit croquettes - crispy duck confit croquettes served with a tangy cherry gastrique

Butter poached lobster tail and filet mignon - classic pairing of tender filler mignon and butter lobster tail, served with asparagus and a béarnaise sauce

Slow roasted rack of lamb - juicy rack of lamb coated in spiced butter served with dauphinoise potatoes and a rosemary jus

King crab risotto with lemon zest - creamy risotto infused with lemon and topped with succulent king crab meat and parmesan

Herb crusted chicken supreme - crispy herb-crusted chicken thigh with a dijon mustard glaze, served alongside butter asparagus and dauphinoise potatoes

Vegan butternut squash risotto - creamy arborio rice cooked with roasted butternut squash, vegetable stock, and a touch of nutritional yeast, garnished with crispy sage

Grand marnier soufflé - a light and airy soufflé infused with orange liqueur, served with a warm vanilla sauce

Assorted macaron tower - a selection of handcrafted macaron and dark chocolate

Caramelized pear tarte tatin - butter pastry topped with caramelized pears, served with a dollop of vanilla ice cream