Caviar with Buckwheat Blini; Crabmeat and Hearts of Palm Salad with Tangerine Vinaigrette; Fried Rock Shrimp with Two Remoulade Sauces; Pasta Stuffed Peppers in Garlic Wine Broth; Mussels in Lemon Grass Broth
Caribbean Cocktail; Caribbean Cracked Conch; Jerked Leg of Goat; Yellow Rice; Coconut Mango Bread Pudding with Caramel Rum Sauce and Fried Coconut Strips
Vietnamese Summer Rolls with Hot Mustard Sauce; Orzo Salad Stuffed Tomatoes; Pasta with Chickpeas and Spinach; Portobello Mushroom-Blue Cheese Burgers; Cherries Jubilee with Homemade Lady Fingers.
Tuna Tartare with Verjus; Seared salmon with Warm Lentil Ragout; Duck Confit Salad with Dried Beans Stilton Cheese and Vanilla Shallot Vinegarette; Raspberry Tart.