Chef Lamaar's SAMPLE MENU
BREAKFAST
Mushroom Toast: Brioche Toast with Scrambled Tofu, Wild Mushroom Blend and Avocado Aioli
Coconut Pancakes w/ Mango Chutney, Fresh Berries, Bourbon Maple Syrup
Chicken & Waffle: Belgium Waffles, Season Fried Chicken, Vanilla Chantilly and Lemon Grass Syrup
Caribbean Breakfast Tacos: Pull Roast Pork, Scrambled Eggs, Caribbean Spiced Tomato Salsa, Refried Beans, Fried Sweet Plantains and Cilantro Crema
Saltfish Benedict: English Muffins, Saltfish Cakes, Poached Eggs, Creole Hollandaise
Caribbean Cuban Sandwiches: Pull Jerk Chicken, Scrambled Eggs, Mustard, Pickles, Avocado,
Slow Braised Oxtail Shakshuka: Caribbean Braised Oxtail, Creole Tomato Stew, Eggs, Provisions, Plantains, Feta and cilantro
APPETIZERS
Sweet Potato & Radicchio Salad: Roasted Sweet Potato, Grilled Radicchio, Saved Fennel, Parsley, Pumpkin Seeds topped with Shallot Vinaigrette
Roasted Bell Pepper Salad w/ Chimichurri, Baby Spinach & Arugula, Caramelized Onions, Toasted Pine Nuts finished with Olive Oil.
Strawberry & Tomato Bruschetta on grill Focaccia topped with Herb Crumble and Shaved Parmesan
Grill Sorghum Sourdough w/ Burrata, Pistachio Butter and Fried Prosciutto
Grill Shrimp Toast: Grill Baguette topped w/ Cilantro Aioli, Pickle Shrimp, Tobiko and Micro Greens
Crispy Lump Crab Cakes w/ Shishito Relish and Red Pepper Coulis
Pull Caribbean Spice Roast Pork, Johnny Cakes, Callaloo Greens & Roasted Tomato Jam
LUNCH
Med Day: Falafel & Lamb Kofta, Fresh Pita, Tabouleh Grain Salad, Roasted Garlic Hummus, Tzatziki,
Grill Pepper Lime Shrimp Kabobs: w/ a Lemon Orzo Pasta Sald, Sauteed Green Beans, Confit Cherry Tomatoes and Slivered Almonds
Coconut Seafood Ceviche: Seafood medley served with Plantain Chips, Mango Cucumber Salad and Pickle Jalapenos
Honey Dijon Pork Tenderloin w/ Sauteed Cabbage, Herb Roasted Potatoes and a Basil Pesto Pearl Cous Cous Salad
Grilled Grouper w/ Cherry Tomato & Avocado Salad, Charred Zucchini Salad, Basil, Radicchio, Roasted Cauliflower and Tomato Oregano Vinaigrette
Poke Bowls w/Marinated Ahi Tuna /Tofu, Pickle Mango, Edamame, Cabbage, Avocado, Cumber, Radish and Cilantro
Lemon Thyme Drumsticks w/ Jerk Spice Bake Sweet Potato Wedges, and a Tahini Dressed Vegetable Pasta Salad
Grilled Marinated Skirt Steak: with a Grill Corn Relish, Roasted Beet Hash and Wilted Greens
DINNER
Sous Vide Grill Cauliflower w/ Golden Raisin Caper Puree and Charred Scallion Vinaigrette
Local Steam Fish with Charred Broccolini, and Lemon Scented Jasmine Rice
Charred Confit Octopus w/ Marble Fingerling Potatoes, Crispy Pancetta, Citrus Segment, Saffron Aioli
Sesame Crusted Wahoo w/ Carrot Ginger Puree and Nauc Cham Dressing
Prime Fillet on Romanesco Leek Puree, Braised Cabbage w/ Asparagus tips and Bernaise Sauce
Cavatelli Lamb Ragout: w/ Root Vegetables, Lemon Ricotta and Fried Basil
Braised Short Ribs w/ Truffle Plantain Mash Potatoes, Sauteed Heirloom Carrots & Verts finished w/ 8yr Bacardi Jus
Parmesan Crusted Chicken: Crusted Airline Chicken Breast, Sautéed Verts, Brown Butter Sweet Potato Gnocchi, Chimichurri and shave Parm
DESSERT
Avocado Chocolate Mouse topped with shaved Dark Chocolate, Toasted Coconut and Fresh Raspberries
Spiced Flourless Chocolate Cake served with Fresh Berries, Hazelnut Sauce, and Powder Sugar
Matcha Lava Cake filled with a White Chocolate Raspberry Ganache and Fresh Berries
Banana Bread French Toast: Slice Banana Bread dipped and seared in French Toast mix topped w/ Rum Raisin Ice cream and a Spiced Caramel Drizzle
Guava Cheese Cake served Caramelized Star Fruit and a Berry Coulis
Cheesecake Brownies with a Biscoff Ice Cream
Coconut Passion Fruit Crème Brulee with a Micro Charred Pineapple lightly basted in a Cruzan Syrup
