Chef Jonathan Ivy

Mango-Curry Shrimp Wonton

Smoked Salmon Sushi Rolls

Papaya Salad

Glazed Pork Belly with Pickled Onion

• Mango Salad

Hibachi Shrimp with brown rice, tempura veggies and white sauce

Char Sui Fried Rice

Smoked Duck w/ Cirtus Glaze - Cumin Spiced Sweet Potaoes

Deep Fried Feta and Bluecheese with Mixed Berry Compote

Citrus Roasted Olives and Artichoke Hearts

Beef Shawarma w/ rice pilaf, cumin spiced sweet potatoes and pita

Braised Lamb Shanks w turnip puree and grilled asparagus

Yogurt Marinated Lamb with Turmeric Lemon cous Cous and Currants

Paprika Chicken with Harissa Roasted Butternut Squash and Dates

Honey Panna Catta Tart w/ Apple Coulis

• Trinidadian Style Stewed Chicken (Marinated Chicken Qtrs in Green Seasoning, Spicy Peppers and Garlic then stewed to perfection)

• Caribbean Fried Rice (Pilaf style with wild rice, steamed vegetables, scallions, spinach, okra)

• Rice and Peas (White Rice, Green Peas, Coconut Milk, Herbs )

• Mango Salad

• Coconut Curry Chicken (Marinated Grilled Chicken Qtrs with a Coconut Curry Cream)

• House Salad

Bread

Crab, Avaacado & Watermelon Gelee Napoleon topped with a Guava Vinaigrette

Proscuitto and Sweet Melon Canape

Sweet Thai Glazed Pork Belly with Pickled Onion

Kibbeh Style Scallops with Quail Egg and White Wine Aspic

Mango-Curry Shrimp Wonton

Salmon rolls 3 ways (beet cured, smoked, fruit cured) with Creme Fresh and herb filling

Orecchiette Pasta w/ Anchovy, Caper and Crisp Bacon

Pan Seared Grouper w/ Lemongrass Bouillabaisse & L’orange Confit Salsa

20oz Smoked Porterhouse w/ Roast Shallot Stuffed Turnips and Fondant Potatoes

Coffee Cured Duck w/ Tangelo Gastrique, Peach-Pomegranate Relish & Whiskey Poached Pears