February 8th
King of the Shrooms Dinner Menu
Our Chef likes nothing but the best, and the King of the mushroom mountain has always been white and black truffles
$35
(one selection per course)

First Course

Wild Mushroom Soup
Finished with white truffle oil

Baby Arugula Salad
Poached shrimp and white asparagus over a black truffle artichoke puree and shaved manchego truffle cheese

Second Course

Polenta Fries
Deep-fried and served over baby arugula; with a truffle aioli

Mac and Cheese
 Ditalini pasta tossed with truffle cheese sauce; finished with a red wine demi and shaved black Italian winter truffles

Third Course

Filet
Pan seared and served over whipped horseradish potatoes;
finished with truffle wild mushroom ragout and sautéed spinach

Duck
Pan seared herb encrusted duck breast over foie gras and truffle couscous; served with a peppercorn lingonberry chutney

(Menu Selections Subject to Change)

February 22nd
Drunken Lobster Dinner Menu
These live lobsters have had the pleasure of swimming in our chef’s pots filled with wine, champagne and water. This approach relaxes the lobsters and enhances the sweet and tender taste of their meat.
$42
(one selection per course)

First Course

Lobster Bisque

Lobster and Avocado
Lobster meat tossed with fresh avocado, cherry tomatoes and Bermuda onions in a lemon vinaigrette;
served with crispy corn tortillas

Second Course

Lobster Cake
Over a spicy charred corn salsa and a key lime aioli

Pesto Lobster Pizza
Grilled flatbread topped with basil, charred tomatoes, fresh mozzarella and parmesan cheese

Third Course

Grilled Lobster Tail
Over sweet potato puree; with curried mango and cilantro salsa

Poached Lobster Tail
Over apple wood smoked bacon, sweet corn risotto and finished with an asparagus beurre blanc

Baked Stuffed lobster Tail
 Chef’s New England lobster stuffing recipe served with Brandad whipped potatoes, drawn butter and shiitake mushroom
snow pea salad

(Menu Selections Subject to Change)

February 29th
Island Side Dinner Menu
It’s summer in the winter! Unfortunately, we can’t transport you to
a beach with palm trees, but we can take your taste buds on a pleasant journey.
$35
(one selection per course)

First Course

Black Bean Soup
Topped with sour cream and cilantro; garnished with fresh tortillas

Jicama Salad
 Julienne carrots, red peppers, papayas and mandarin oranges tossed with micro field greens and  pomegranate peppercorn vinaigrette

Second Course

Spring Rolls
Coconut shrimp mixed with celery, jicama, onions, carrots, cilantro and peppers;served over chili mango chutney

Bahamian Conch Fritters
 Garlic marinated Conch mixed with mirepoix and fritter batter deep fried; served with a lime pickapeppa dipping sauce

Third Course

Mahi-Mahi
 Grilled and served over sweet potato cake;
 topped with a tropical rum sunrise salsa and grilled scallion oil

Red Snapper
Pan seared and over a Caribbean basmati rice;
 topped with a toasted cumin seed tomato salsa and green chili hollandaise

Pork Shank
Braised in Jamaican jerk barbeque sauce and served over mashed yucca potatoes; topped with a fresh peach and papaya salsa and finished with pan auju

(Menu Selections Subject to Change)