First Course Sashimi Ahi Tuna with St. John Micro Greens and
Honey-Yuzu-Soy Dressing
Sashimi Ahi Tuna Salad with St. John Micro Greens, Shaved Red and Yellow Peppers, Shaved Red Onions, and
Honey-Yuzu-Soy Dressing.
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 4% Government Tax will be Added to All Parties
For Parties of 8 or More, Add $20.00 Per Person to Chef’s Fee
Box 1478