beginnings

chardonnay splashed, pan steamed black mussels, grilled tuscan bread
ginger rubbed yellow fin tuna, seared rare, crisp wonton, seaweed salad
stack of grilled vegetables, balsamic drizzle, basil oil
fire grilled maine lobster sausage, lemon chive butter sauce
barbecue confit of duck, caramelized onions, cilantro, jack cheese flatbread
peanut thai chili glazed beef skewers, pineapple relish

soup

caramelized sweet onion
roasted sweet potato & shrimp bisque, marshmallow cream

greens

arugula, sweet pears, golden grape tomatoes, sugared walnuts, gorgonzola cheese, citrus vinaigrette
heirloom tomatoes, fresh mozzarella cheese, prosciutto di parma, basil oil 25 year old balsamic
romaine hearts, caesar dressing, yucca croutons, mango confetti, roasted tomatoes
nine18 chop chop
spinach, strawberries, bermuda onions, shiitake mushrooms, ugli tomatoes, warm bacon dressing

main

grilled duck breast, confit leg, blackberry port syrup
free range pesto painted breast of chicken on wilted spinach & tomatoes
oven roasted, cedar wrapped, olive crusted atlantic salmon, basil butter
skillet seared, aussie pepperberry rubbed barramundi, passion fruit coulis
garlic & herbed sautéed cape canaveral rock shrimp
fire grilled filet mignon, forest mushroom ragout
fire grilled new york strip, gorgonzola demi, fried leeks
braised veal hind shank, osso bucco style

chef has freshly prepared accompaniments to enhance each main dish

desserts

key lime, pistachio & vanilla bean crème brûlée trio
flaky coconut baked in a sweet butter tart, mango coulis, pineapple coconut ice cream, fried plantains
gooey chocolate caramel cake, vanilla ice cream, white chocolate sauce
tres leche cake, silver tommy bahama rum, whipped cream, maraschino cherries
double chocolate soufflé, or grand marnier soufflé, sauce anglaise
warm mini carrot cakes, candied walnuts, cinnamon ice cream
flourless chocolate espresso pate, chocolate covered raisins on the vine, raspberry drizzle, fresh berries