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Appetizers
 
Coconut Marinated Prawns
Basmati Basil Rice, Ginger Mango Puree
 
Pierre’s Oyster Rockefeller
Creamed Leeks, Baby Spinach and Black Truffle Confit
 
Lobster Cake
Tempura Fried Florida Lobster Served with a  Citrus and Chive Emulsion
 
Carpaccio of Beef Tenderloin
Baby Arugula, Shaved Celery, Pecorino Romano, Tomato Truffle Oil and Sauce Dijonaisse
 
Seared Breast of Duck
Poached Pear, Baby Greens and a Port Wine Demi
 
Grilled Quail
With Baby Frisee and a Chef Pierre  Citrus Gastrique
 
Pan Seared Foie Gras
Papaya and Mango Chutney, Savory Corn Cake, Port Wine Reduction OR...  Caramelized Onion and Smoked Apple Chutney, White Balsamic Reduction
 
Marinated Grilled Spring Chicken
Arugula Salad with Shoestring Potatoes, Julienne Red Onion, Stilton Blue Cheese and Candied Garlic Vinaigrette
 
 Crab Cakes
Martinique Crab Cakes served with Red pepper coulie and homemade Rimolude
 
Open Faced Maine Lobster Ravioli
Mint & Pea Puree with Thai Curry Foam
Shrimp ProvencalRoasted Shallots and Garlic with Oven Dried Grape Tomatoes, Rosemary, Thyme, and Extra Virgin Olive Oil
 
Lobster Medallion
 Lobster served in a Mango Leek fondue
 
Curried Oyster
Curried Oyster severed with a cucumber sauce top with Salmon Caviar
 
 
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