This beautiful 7 course menu combines Caribbean, Cuban  and French cooking styles and techniques with fresh local ingredients.  This menu can be prepared for 2-20 people


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COURSE ONE


Conch Salad
Local favorite "bahama conch" tomato, cucumber, cilantro, citrus, peppers, red onion, XVOO, garlic


COURSE TWO


Alligator Pear Salad
Avocado, pickled onion, citrus, guava vinaigrette

COURSE THREE


Sweet Plantain & Foie Gras Diver Scallop
Brandy, truffle, crostini

COURSE FOUR


Yellow Tail Snapper Creollo
Delicately spiced, stewed heirloom tomato, cachucha peppers, Caribbean herb

COURSE FIVE


Jamaican Escovitch
Carrots, thyme, onion, bay leaf, bird pepper vinegar, fried cassava root

COURSE SIX


Fillet Encebollado
Prime filet mignon, muddled natural mojo, caramelized vidalia onion coriander jasmine rice, grandma's "cuban conch" slow simmered black beans

COURSE SEVEN


Bread Pudding
Homemade guayaba bread pudding bathed in rum with vanilla ice cream

CARIBBEAN ISLAND TOUR TASTING MENU

classic conch, caribbean cuisine,

native & natural, seafood specialist, cuban cuisine