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