Here are the menus from the Enchanted Garden and Pirates Night. Remy and Palo will be coming soon.
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Enchanted Garden
AppetizersAhi Tuna and Avocado Tower
With Crispy Noodles and Wasabi Dressing
Golden and Red Beet Carpaccio
Seasoned with Celtic Salt and a Ginger, Garlic and Rice Wine Vinaigrette
North Atlantic Lobster Ravioli
With Roasted Garlic and Sweet Basil in a light Tomato Broth
Thyme and Garlic Brioche
Filled with Chanterelle, Hedgehog and Black Trumpet Mushrooms and Leek Stew in a light Buttermilk Cream
Soups and SaladsDuck Consommé
With Julienne of Carrots, Napa Cabbages and Shitake Mushrooms
Curried Carrot and Apple Soup
Garnished with Yogurt Drizzle and Carrot Curls
Romaine Wedge
Fresh Crisp Romaine topped with a Creamy Romano Dressing and Homemade Spiced Croutons
Baby Spinach Salad
Tender Spinach tossed with fresh sliced Seasonal Pears, Toasted Pine Nuts, and Crumbled Gorgonzola
Main CoursesCaramelized Sea Scallops
With Roasted Asparagus, Sun-dried Tomatoes, and Pearl Pasta, garnished with Caramelized Leeks and Veal Jus Reduction
Pearl-Barley Cakes with Shallots, Leaks, and Rosemary
Over sautéed Julienne of Carrots, Root Celery and Leeks with a light Saffron Sauce
Roasted Pork Tenderloin seasoned with Smoked Salt
Citrus flavored Polenta Cakes and Oven Roasted Carrots, Parsnips and caramelized Granny Smith Apples
Enchanted Garden Tuna Salad
Sushi Grade seared Tuna on Organic Field Greens, Micro Greens, Wakame and Squid Salad, Sesame Seeds and White Shoyu and Lemon Vinaigrette
Pan-seared Sea Bass
With Saffron and Fennel Risotto with a Sweet Chili Glaze
Glazed Portobello Mushrooms
With Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream Drizzle
Marjoram Scented Organic Chicken
Half a Chicken served with Baked Sweet Potatoes and Sautéed Baby Spinach
Grilled NY Strip Steak
Thyme Roasted Vegetables, Double-baked Potato topped with handmade Herb Butter
Pirates in the Caribbean
AppetizersBlack Beard's Jumbo Crab Cake
With a Golden Raisin-Carrot and Coconut Slaw served with a spicy Calypso Dressing
Pirates Golden Pot Stickers
Oriental Pork Dumplings deep fried and served with a Tamarind-Ginger Soy Sauce and Pickled Vegetables
Buccaneer's Sun-Ripened Pineapple
Fresh island Pineapple with a Coconut covered Banana and Orange Glaze
Pearls of the Caribbean
Crabmeat, Shrimp, and Salmon mixed in pearls of Couscous with Lemongrass infused Vinaigrette
Soups and SaladsChilled-to-the-Bone Honeydew Melon and Watermelon Soup
Caribbean-style Conch Chowder
With Sherry, Sweet Peppers, Onions, Tomatoes, Thyme and garnished with diced Potatoes and crispy Bacon Bits
Jerk Chicken Salad
Jerk-seasoned Chicken Strips over fresh crispy Greens with a Citrus dressing and Plantain Chips
Mr. Smee's Bibb Lettuce Salad
With Bibb Lettuce, Baby Greens, Chicory, Tomatoes, Toasted Pine Nuts, and Raspberry Vinaigrette
Main CoursesCastaway Chicken Breast
Rubbed with Pirate Island Spice, Rice and Beans, and Fried Okra on a rich Spiced Glaze
Jolly Rogers Barbecue Rib Salad
Shredded Cabbage, Carrots, and Corn mixed with Romaine Leaves and fresh Parsley with a spicy Baked Bean Dressing
Treasure-of-the-Seas Grilled Shrimp and Seared Scallops
Served on strings of Pasta and fresh creamy Tomato Sauce
Jack Sparrow's Barbecue Marinated Beef Short Ribs
Rubbed Beef Short Ribs with Tamarind-Barbecue Sauce served with Onion Red Bliss Mashed Potatoes and Plantain Chip
Sunken Vegetable Treasure
Black-eyed Pea and Quinoa Croquettes with a Mushroom Sauce
Captain Hook's Macadamia Nut-Dusted Mahi Mahi
Jasmine Rice and Sautéed Pineapple on a mild Curry Sauce
Dutchmen's Dijon-Crusted Sirloin of Beef
Thick cut of Beef with Oven-roasted Sweet Potatoes and a Black Spot Tomato with a deep Red Wine Glaze
Tiger Lilies Savor Pancakes
Stuffed with Tofu, Spinach, and lashed to the deck on a pool of Pepper Coulis