DINNER OFF THE COAST OF ST. BARTH’S:::APRIL 2019

 

AMUSE BOUCHE

::PAN SEARED NEW ZEALAND LAMB LOLLIPOP WITH A MINT,CORIANDER,ALMOND,AND COCONUT PESTO SERVED WITH A DOLLOP OF CREME FRAICHE &MICRO CORIANDER.

::BACON WRAPPED MEDJOOL DATES.

::SHOT OF CHILLED AVOCADO CUCUMBER SOUP WITH SAL AHUMADO & SMOKED HOT SPANISH PAPRIKA.

 

 COURSE NUMERO UNO

::LIME & SESAME FENNEL SALAD~ CRISPY RED CABBAGE, TOASTED SESAME SEED, AVOCADO+ FLEUR DE SAL, TOASTED PUMPKIN SEEDS FINISHED WITH AN ORANGE & MANGO CHAMPAGNE VINAIGRETTE.

 

COURSE NUMERO DOS

::MISO MARINATED BLACK COD WITH BLACK SESAME ROASTED CAULIFLOWER, MARINATED CUCUMBER SALAD, KAFFIR LIME LEAF SUSHI RICE AND A TOUCH OF TOGARASHI FINISHED WITH MICRO SHISO LEAVES.

 

COURSE NUMERO TRES

::MANGO TART SERVED WITH A HONEY, PASSIONFRUIT, & LIME MARSCAPONE WHIPPED CREAM FINISHED WITH LIME ZEST AND CRUSHED PISTACHIO.