Bahamiam Style

Parsnip Roasted Amuse Bueche – Lobster Roll – Garlic Puree – Roasted Corn Chive Truffled – Salsa with Heirloom – Basil Oil

Dijon & Pistachio Crusted – Sweet Potato Puree – Strawberry Thyme Demi Glace

Whipped Goat Cheese & Maine Lobster Crostini – Thai Basil

Smoked Ginger Buerre Blanc – Ginger Seasame Steamed Baby Bok Choy

Spinach Crisp with Smoked Salmon & Beet Dill Crème Cheese – Salmon Caviar

with Fried Crab & Caviar Crème Friache

Bacon Mustards – Blackened Crawfish Crème

with Southern Veg

with Proscuitto Parma – Blueberry & Strawberry Compote – Pomegranite – 18yr Balsamic

Roasted Garlic – Parsnip Puree & Sauce Buerre Rouge

Point Reyes Blue Cheese – Aged Sherry Glaze

Sweet Potato & Asparagus Hash – Serrano Basil Demi

with Thai Chilling Dipping Sauce

Arugula – Preserved Lemon Vinaigrette

Mushroom Duxelle – Sauce Au Poive – Garlic Truffle Spinach

Maine Lobster – Lobster Cream – Romano & Parmesan Crust

Pineapple Upside Down Cakes – Individual

Champagne Thermidor – Black Truffle – Heirloom Tomato – Sauce Moussaline – Maine Claw & Knuckle Meat

Proscuitto – Manchego – Calypso Shrimp – Basil – Sherry Reduction – Orange Olive Oil – Skewer

Local Fish – Pecan Crust – Sweet Potato Puree – Maple Buerre Blanc

Smoked Tomato Pomodoro – Crushed Pepper – Olive Oil – Basil

White Chocolate Brulee – Triple Choco Brownie – Bruleed – Toasted Coconut – Salted Caramel Ice Cream – Fluer de Sel – Raspberry – Mint

Key Lime Brulee & Berry Shot

with Dark Cherry Anglaise