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Main Course - Served

Pan Roasted Chicken Breast Stuffed with Chorizo,
Fontina, Roasted Peppers and Spinach

FRIED OKRA AND PURPLE POTATOES

Pan Roasted Local Mahi Mahi with
Key Lime Chive Beurre Blanc

COCONUT RICE PILAF AND ROASTED BRUSSEL SPROUTS

Local Snapper Fillet in a Spicy Harissa Bouillabaise Jus

ISRAELI COUSCOUS AND SEASONAL VEGETABLES

Pan Seared Island Spiced Chicken Breast with
Papaya Mango Chutney

FRIED PLANTAINS, CUBAN BLACK BEANS AND RICE

Harissa-Roasted Chicken with Merguez Sausage

GARLIC WHIPPED POTATOES, ROASTED PARSNIPS AND WILTED SPINACH

Herb Roasted Poussin with Potatoes Au Gratin

SUMMER SQUASH, CARROT, ZUCCHINI AND SHALLOT SAUTE

ROASTED PORK LOIN WITH BACON BRAISED RED CABBAGE AND ROASTED SWEET POTATO

GREEN APPLE CHUTNEY

GRILLED NY STRIP STEAK WITH CANDIED BALSAMIC SHALLOTS
OLIVE OIL SMASHED POTATOES

GUINNESS STOUT REDUCTION

GRILLED FILET MIGNON WITH MEXICAN CORN,
ROASTED PURPLE AND GOLD POTATOES

DEEP FRIED LEEK HAY AND PARISIENNE VEGETABLES

Slow Braised Boneless Short ribs with
Seared Chive Polenta cake

GLAZED BABY CARROTS

Roasted Rack of Lamb Chops with
Orzo and Wilted Spinach

CUCUMBER MINT RAITA AND ROSEMARY JUS LIE

Roasted Breast of Duck with
Haricots Verts and Quinoa Pilaf

SUNDRIED CHERRY BALSAMIC REDUCTION

Local Snapper Fillet with Israeli Couscous and
Seasonal Vegetables

SPICY HARISSA BOUILLABAISSE JUS

SAUTÉED SHRIMP PIRI PIRI WITH MEDITERRANEAN VEGETABLES

SEARED ASIAGO POLENTA CAKE

Pan Seared Grouper Fillet with Blistered
Cherry Tomatoes, Fennel and Capers

ROASTED FINGERLING POTATOES

Sesame-Crusted Szechuan Glazed Sea Bass,
Stir-fried Asian Vegetables

MICRO BEETS

Red Chile-Glazed Black Cod fillet with
Black Bean succotash and a Sweet Corn tamale

KEY LIME BEURRE BLANC

ROASTED FLORIDA LOBSTER TAIL WITH CORN PUDDING

GRILLED ASPARAGUS SPEARS, MEYER LEMON AND DRAWN BUTTER