First Course Sashimi Ahi Tuna with St. John Micro Greens and
Sashimi Ahi Tuna Salad with St. John Micro Greens, Shaved Red and Yellow Peppers, Shaved Red Onions, and
Second Course French Vietnamese “Nems”
Ground Pork, Shrimp, Glass Noodles and Vegetables Wrapped in a Soft Vietnamese Rice Wrapper and then Crisped. Served Hot in a Cool Lettuce Leaf with Basil, Mint, Cilantro and a Lime Nuoc Cham Dipping Sauce.
Third Course Grilled Yuzu Kosho-Lemongrass Prawns
Butterflied Prawns Slathered in a Japanese Citrusy Sweet-Hot Yuzu Kosho Paste Laced with Local, Aromatic Lemongrass and Grilled. Served Over a Cooling Japanese Salad of Organic Dominica Cucumbers.
Fourth Course Grilled Mahi Mahi with Thai Red Coconut Curry Sauce
Tasting Portion of Fresh Mahi-Mahi Spritzed with Lime and Grilled. Served Over Jasmine Rice, Stir-Fried Asian Vegetables, and a Mildly Spicy Thai Red Curry Coconut Sauce. Asian Cucumber or Seasonal Green Papaya Salad.
Fifth Course Japanese Spice Rubbed Beef Tenderloin with Plantain-Yukon Gold Mashed Potatoes
A Tasting Portion of Beef Tenderloin Rubbed with Japanese Spices then Grilled. Served Over Ripe Plantain-Yukon Gold Mashed Potatoes, Stir-Fried Organi Baby Bok Choy with a Shoyu-Mirin Demi Glâce. Topped with Plantain Chips.
Dessert Banana Wontons with Vanilla Ice Cream
and Rum-Caramel Sauce
Our Signature Dessert.
Sautéed Bananas, Cinnamon, Brown Sugar and Spiced Rum Folded into a Won-Ton Wrapper and Fried Crisp. Served on a bed of Rum-Caramel Sauce and Topped with
Homemade Vanilla Ice Cream.
$125.00 per Person
Add Matching Wines with Each Course: $50.00 per Person
Chef’s Fee: $325.00 (8 Persons or Less)
Server’s Fee: $125.00 (Parties of 6 or More)
20% Gratuity Added to All Parties
A 5% Government Tax will be Added to All Parties
For Parties of 8 or More, Add $20.00 Per Person to Chef’s Fee