Menu 1
Seafood Bisque
Creamy Crab filled Wontons atop Sesame laced Seaweed
salad with Raspberry Infused Black Pepper Gastrique
Crispy Prawns tossed in a Burnt Orange Glaze over
Flash Sauteed Baby Corn and Snow Peas with Fried
Ginger and Garlic laced Basmati Rice
OR
Almond Crusted Local Parrotfish Fillet nestled on
Blackened Corn and Plantain Mash studded with Bacon
and Roasted Garlic all drizzled with Island Made
Mole Sauce
OR
Charred New York Strip Steak paired with Roasted
Garden Vegetables, Grilled Portobello and Herbed
Potato Gratin finished with a Fresh Horseradish AuJus
Dark Chocolate Souffle, Shortbread Cookies and
Bailey's Anglaise
Wine
2000 Beringer, Sauvignon Blanc, Napa Valley
2000 Beringer, Cabernet Sauvignon, Stone Cellar
Menu 2
Asparagus Soup
Vine Ripened Tomato and Fresh Mozzarella Caprese
with
Balsamic Reduction and Fresh Basil
Char Grilled Fillet of Mahi Mahi nestled on a
Caribbean Style Sweet Pepper and Fruit Salad with
Crispy Rice Noodles and Plantain Chips laced with a
Mango Chile Mojo
OR
Herb Crusted Fillet of Snapper with Sundried Tomato
Risotto and Vegetable Ribbons finished with a Tangy
Onion Sauce
OR
Hard Shell Clams, Green Lip Mussels and Calamari
sauteed with Garlic, White Wine, Spinach and Parsley
tossed with Fresh Made Linguine Pasta with Garlic
Rubbed Crouton and Grated Parmesan Cheese
White Chocolate laced Coconut Cake with Tropical
Fruit
Chutney and Mango Coulis
2000 Beringer Sauvignon Blanc, Napa Valley
2003 Louis Latour, La Chanfleure, Chablis
Menu 3
Broccoli Cheddar Soup
Herbed Goat Cheese Mousse atop Tomato specked
Polenta
Cakes with Balsamic Onion Compote
Char Grilled Plum Chile Glazed Prawns with Stir
Fried
Asian Vegetables over Mirin Seared Rice Cakes
OR
Ginger Marinated Salmon Fillet over Wilted Greens
and
Sticky Rice with a Soy Lime Vinaigrette and Crispy
Leeks
OR
Char Grilled Lamb Chops with Sauteed Green Beans and
Beet Curls over Lyonnaise Potatoes finished with a
Cherry Infused Pinot Sauce
Light Chocolate Truffle Cake with Chocolate Ice
Cream
and Ganache
2000 Hugel Riesling, Alsace
2001 Tyrell's Old Winery, Shiraz
Menu 4
Vine Ripened Tomato Bisque
Roasted Beet and Goat Cheese over Mixed Baby Greens
with Walnut Vinaigrette
Garlic Roasted Belizean Tail of Lobster towering
over
Baby Bok Choy and Yellow Squash with Artichoke
Risotto
with Crispy Pancetta and Lime Beurre Blanc
OR
Avocado and Feta Crusted Tilapia Fillet nestled on
Asparagus Spears, Carrots and Wild Rice finished
with
a Saffron Gastrique
OR
Mango BBQ Glazed Lamb Chimichanga over Cilantro Rice
Pilaf and Spicy Salsa with Lime Sour Cream
Toasted Coconut Macaroon Cake layered with a Light
Cream Cheese Frosting, Hazelnut Caramel Sauce and
Vanilla Ice Cream
2000 Robert Mondavi Fume Blanc, Napa Valley
2000 Calvet, Chateuaneuf de Pape
Menu 5
Black Bean Soup
Jalapeno Relleno with Fresh Made Pico de Gallo and
Citrus Cream
Cilantro Lime Basted Local Snapper Fillet nestled on
Cumin scented Quinoa with Chayote Salad and Steamed
Garden Vegetables
OR
Coriander Crusted Ahi Tuna Loin paired with a Sweet
Pepper Relish, Black Olive and Caper Tapenade tossed
Pappardelle Pasta and Cilantro Puree
OR
Belizean Style Chicken Breast, marinated in Recado,
with Black Bean Salsa, Beer Battered Onion Rings and
Dirty Rice
Coconut Lime Creme Brulee
2002 Sartori Pinot Grigio, Friuli
1998 Tyrell's Wine, Eclipse, Pinot Noir
Menu 6
Lime Bisque
Crispy Calamari with Lime and Creamy Cilantro Pesto
Spiced Lobster, Served Grilled, with Black Bean
Salsa,
Yellow and Green Zucchini, Cumin Infused Quinoa and
Tangled Tortilla Strips
OR
Pan Seared Grouper Fillet nestled on Julienned
Vegetables with Avocado studded Potato Mash, Crispy
Onions and Roasted Beet and Pineapple Sauce
OR
Recado Rubbed Pork Loin alongside Garlic sauteed
Green
Beans and Jalapeno Stuffed Polenta finished with Hot
Apple Chutney
Vanilla Souffle with Toasted Almond Lavender
Anglaise
2001 Bollini, Pinot Grigio, Friuli Grave, Riserva
1998 Tyrell's Wine, Eclipse, Pinot Noir
Menu 7
Tortilla Soup
Coconut Prawns surrounding Spun Cucumber Salad with
Mango Chile Mojo
Calamari Puttanesca with Garlic, Tomato, Anchovies
and
White Wine bedded on Grilled Eggplant pocketed with
Fresh Mozzarella and Basil
OR
Black Sesame Seed Crusted Tilapia Fillet on a bed of
Baby Bok Choy, Bell Pepper Medley finished with a
Saffron Beurre Blanc
OR
Fennel Crusted Pork Loin with Creamy Polenta,
Sauteed
Vegetables and Cranberry Compote
Citrus Cheesecake with a Grapefruit-Orange Salad and
Kiwi Coulis
2001 Comte La Fond, Sancerre
2002 Concha Y Toro, Marques de Casa Concha, Merlot
Menu 8
Bacon Cauliflower Soup
Stuffed Mushrooms with Thyme Infused Risotto and
Bacon
Vinaigrette
Local Lobster Thermidor bedded on a Saffron Rice
Pilaf
with Wilted Spinach and Wild Mushrooms finished with
a
Dutch Cheese Mornay Sauce
OR
Oven Roasted Lamb Rack with a Gorgonzola Blue Cheese
Potato Gratin, Pan Seared Vegetable Medley and a
Fresh
Thyme Red Wine Sauce
OR
Grilled Sea Scallops, Mascarpone and Pea Risotto,
Carrot Ginger Emulsion and Crispy Onions
Strawberry Mousse served in a Fresh Puff Pastry
Shell
topped with Whipped Cream and Macerated Berries
2001 Louis Jadot, Pouilly Fuisse, White Burgandy
1996 Louis Latour, Pommard-Epenots, Premier Cru
Menu 9
Sweet Corn Chowder
Bacon Wrapped Sea Scallop nestled on Sweet Pepper
Salad with Crispy Onions pooled with a Saffron
Reduction
Creamy Crab Alfredo
Fresh Made Linguine Pasta tossed with Barrier Reef
Spider Crab and Alfredo Sauce
OR
Pan Seared Herb Chicken with Steamed Asparagus,
Roasted Tomatoes, Parsley and Mustard Cream
OR
Peppercorn Crusted Swordfish Fillet with Citrus
Butter
Sauce, Tropical Fruit Salsa and an Orange Risotto
Kahlua Scented Chocolate Mousse
2001 Comte La Fond, Sancerre
2003 Louis Latour Chablis
Menu 10
Clam Chowder
Roasted Eggplant and Bell Pepper Terrine laced with
Island Grown Herbs and Sundried Tomato Pesto
Roasted Tail of Belizean Lobster over Wilted Greens
with Carrot Curls, Coconut Rice and a Curry Lime
Reduction
OR
Prime Rib Roulade stuffed with Dried Figs, Pecans
and
Gorgonzola over Wild Rice with Broccoli Florets and
Apricot Au Jus
OR
Pan Seared Chicken Breast towering on Sweet Corn and
Pea Medley and Creamy Potato Puree with Corn Beurre
Monte
Frozen Banana Timbale with Jicama, Lime and Basil
2000 Robert Mondavi, Chardonnay, Napa Valley
2000 Beringer, Cabernet Sauvignon, Stone Cellar
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