Entrée’s

Filet Mignon

Black Truffle Mashed Potato, Carrot Puree, and Gingered Carrot Veal Glace


Broiled Filet of Atlantic Halibut

Tomato Basil Salad with Truffle Emulsion


Rack Of Lamb

Coffee Cocoa Spiced Rack of Lamb with Roasted Red Tomato


Grilled Yellow fin Tuna

Fingerling Potato, Broccoli Rabe, Oven Dried Grape Tomatoes, Arugula


Grilled Rib Eye

Baby Red Mashed Potato, Charred Asparagus and a Roasted Shallot Demi-Glace


Fire Roasted Veal Rib Chop

Fingerling Potatoes, Carrots and Pearl Onions, Madera Sauce


Chef Tempura Lobster Tail

With Hearts Of Palm Hash, Soy Glaze and Wasabi Crème Fraiche


Marinated Prime New York Strip

Mornay Potato Pave, Garlic Wilted Spinach, Grilled Asparagus, Green Peppercorn Sauce


Grilled Pork Rib Chop

Brown Sugar Poached Sweet Potato, Haricot Vert Bundle, Apple and Pear Relish


Pierre’s Famous Oxtail Stew

Braised with Port Wine served with rice & peas


Jerk Chicken

Spicy jerk chicken served with rice & beans


Curry Goat

Pierre’s Famous Curry Goat Served With White Rice


Smoked Salmon Pizza

Caramelized Onions, Mascarpone Cheese, and Smoked Salmon


Shrimp Classic Pizza

Ricotta Cheese, Spinach, Shrimp and Diced Mango


Roasted Organic Cornish Hen

Fingerling Potatoes, Summer Vegetables, Chasseur Sauce


Herbed Seared Chicken Breast

With a Creamy Leg Meat Risotto, Charred Asparagus and Lemon Thyme Beurre Blanc


Pan Seared Snapper Filet

Roasted Corn & Jalapeno Hash with Grilled Green Onion Butter


Guyanese Chicken Boursin

Creamy Mashed Potatoes, Zucchini Spears with Mushroom Sauce


Trinidadian Grilled Spring Chicken Delight

Arugula Salad with Shoestring Potatoes, Julienne Red Onion,

Stilton Blue Cheese and Candied Garlic Vinaigrette


Hudson Valley Duck Breast

Soy Glazed Soba Noodle Salad and Wilted Swiss Chard


Black Grouper

Teardrop Tomato Cous Cous Salad, Baby Frisee, Roasted Pepper Vinaigrette


Broiled Filet of Salmon

Creamy Sweet Pea Orzo with True American Caviar and Baby Frisee


Crispy Skin on Yellowtail Snapper

Roasted Fingerling Potatoes, Baby Squash, Teardrop Tomatoes, Lemon Thyme Beurre Blanc


Pan Seared Sea Scallops

Cauliflower Risotto, Veal Jus and Roasted Garlic Foam


Citrus Sea Bass

Citrus Sea Bass Seared and Finished in the oven served with Fingerling Roasted Potatoes


Pierre’s Fried Chicken

Chicken Marinated in Buttermilk and Fried to perfection


Conch Fritters

Bahamian Conch Served with Chef famous sauce