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