DINNER MENU
For the dinners, price is $125 usd + service charge, including 3 canapés + 1 App + 1 Main course + 1 Dessert + Water + Bread and butter (Service and cleaning included)
CANAPES SELECTION
- Goat cheese bon boom, figs comfiture and crispy nuts
- Conch ceviche, “coconut leche de tigre” cilantro, scallions and totopos chips (Add $2)
- Caprese flatbread, balsamic reduction, Thai basil
- Local avocado, lobster and shrimp mousse (Add $2)
- Harissa lemon chicken skewers
- Beef tataki with togarashi and chimichurri (Add $2)
- Conch fritters with mango and scotch bonnet dip sauce
- Blackened shrimp skewers with spicy pineapple salsa
- Serrano jam and manchego cheese croquettes
- Tuna tartar Nikkei style
- Jumbo crab cakes, tartar aioli and corn relish
- Rye toast with braised beef and callalloo slaw
- Roasted beets, gorgonzola, smoked salt and chives puff pastries
- Ripe plantain and coconut ceviche (vegan) bread fruit chips
- Mushrooms and hearts of palm ceviche (vegan) plantains chips
- Falafel croquettes with tzatziki sauce
- Korean style chicken bao
- kumamoto oysters with chef Carlos creamy tapenade and citrus (Add $2)
- House cured smoked wild salmon mousse on cucumber and caviar
- Chicken yakitori with teriyaki glaze and black sesame seeds
- Caprese brochette, cherry tomato, buffalo mozzarella, Thai basil, age balsamic vinegar and extra olive oil
- Jerk chicken skewer, green onions, sweet and sour sambal oelek hot sauce
- Fried wild shrimp with coconut rum infused cocktail sauce
- Serrano ham wrapped scallops with siracha chive mayonnaise (Add $2)
- Vegetarian samosas with tamarind dip
- Prawn spring rolls and sweet and sour chili dip sauce
- Mango stilton cheese and chutney on top of ginger and butter toast
- Mini creamy mushrooms cups
- Kalamata olives and pistachios bruschetta
- Brussels sprouts and bacon crostini, parmesan cheese flakes
- Vegetarian pot stickers with roasted mango kimchi
