TANDOORI CHICKEN ON TINY POPADAMS
WITH SPICY MANGO CHUTNEY

LITTLE TARTS OF GOAT CHEESE
AND ROASTED RED GRAPES

SHRIMP BALLS
ROLLED IN TOASTED COCONUT

BARBECUED SALMON IN CORNMEAL
BARQUETTES DUSTED
WITH TOASTED CUMIN SEED

SMOKED MOZZARELLA, PRUNE AND
MINCED JUNIPER BERRIES
WRAPPED IN PROSCIUTTO DI PARMA

GRILLED BLACK PEPPER POLENTA SQUARES
TOPPED WITH PORCINI MUSHROOMS
AND FRIED SAGE

SHAVED ASIAN BEEF WITH CHILES, CILANTRO
AND MINT ON BAMBOO FORKS

BOUREKAS FILLED WITH
WITH SPINACH, PINENUTS AND GOLDEN RAISINS

GRILLED BLACK PEPPER POLENTA SQUARES
TOPPED WITH PORCINI MUSHROOMS
AND FRIED SAGE

SHAVED ASIAN BEEF WITH CHILES, CILANTRO
AND MINT ON BAMBOO FORKS

BOUREKAS FILLED WITH
WITH SPINACH, PINENUTS AND GOLDEN RAISINS

BLOODY MARYS
WITH 'ABSOLUT PEPPAR' AND HORSERADISH

BELLINI COCKTAILS
WITH PINK CHAMPAGNE
AND PEACH SLICES SOAKED IN FRAMBOISE

FRITTATA OF BABY ARTICHOKES AND TARRAGON

CREAMY SCRAMBLED EGGS

GRILLED SANTA FE TURKEY AND SAGE SAUSAGE
WITH EGGS BAKED IN SPICY TOMATO SAUCE

WHITE CHOCOLATE FRENCH TOAST
WITH MAPLE HAZELNUT DRIZZLE

BASKETS OF HOMEMADE MUFFINS:
CARROT, DATE AND STEM GINGER
MOCHA WALNUT
STRAWBERRY, ORANGE AND TOASTED ALMONDS

CARDAMOM AND PECAN COFFEE CAKE
SERVED WITH LAVENDER BUTTER

FIVE MELON SALAD:
WATERMELON, CANTALOUPE, CRENSHAW,
HONEYDEW, AND CHARENTAIS MELON
SPLASHED WITH HONEY SYRUP AND LIME

WHITE CHOCOLATE FRENCH TOAST
WITH MAPLE HAZELNUT DRIZZLE

BASKETS OF HOMEMADE MUFFINS:
CARROT, DATE AND STEM GINGER
MOCHA WALNUT
STRAWBERRY, ORANGE AND TOASTED ALMONDS

CARDAMOM AND PECAN COFFEE CAKE
SERVED WITH LAVENDER BUTTER

FIVE MELON SALAD:
WATERMELON, CANTALOUPE, CRENSHAW,
HONEYDEW, AND CHARENTAIS MELON
SPLASHED WITH HONEY SYRUP AND LIME

WHITE WINE SANGRIA
MADE WITH BRANDY, PASSION FRUIT,
AND SLICED PLUMS SERVED ON ICE

RUM GLAZED SWORDFISH
WITH MANGO HABANERO MOJO

JAMAICAN JERK CHICKEN
WITH CRISPY FRIED SWEET PLANTAINS

AREPAS TOPPED WITH BLUE CRAB
AND ROASTED GARLIC AIOLI

AVOCADO, CUCUMBER AND TOMATO SALAD
WITH FRESH LIME JUICE AND CILANTRO

STICKY COCONUT RICE TOSSED
WITH SHAVED TOASTED COCONUT

SWEET POTATO CAKES
WITH CHIPOTLE PEPPERS AND HONEY

BITTERSWEET CHOCOLATE TRES LECHES CAKE
MADE WITH ORANGE FLOWER ESSENCE AND RUM

BANANA SORBET
IN A GINGER MACADAMIA TUILLE

CAFÉ CON LECHE

STICKY COCONUT RICE TOSSED
WITH SHAVED TOASTED COCONUT

SWEET POTATO CAKES
WITH CHIPOTLE PEPPERS AND HONEY

BITTERSWEET CHOCOLATE TRES LECHES CAKE
MADE WITH ORANGE FLOWER ESSENCE AND RUM

BANANA SORBET
IN A GINGER MACADAMIA TUILLE

CAFÉ CON LECHE

THE 'RED AND GINGER'
GINGER VODKA, CRANBERRY
AND FRESH LIME SERVED ON THE ROCKS

SALAD OF WARM GRILLED FENNEL
SALTED WALNUTS, BITTER GREENS
AND APPLE CIDER VINAIGRETTE

BRAISED SHORT RIBS OF BEEF,
BEETS ROASTED WITH OLIVE OIL
AND TELLICHERRY PEPPER

CELERY ROOT MASH

EXTRA-THIN CHOCOLATE TART
TOPPED WITH WHIPPED CREAM
AND CRYSTALIZED MINT LEAVES

BLOOD ORANGE GRANITA
SPRINKLED WITH POMEGRANATE SEEDS

BRAISED SHORT RIBS OF BEEF,
BEETS ROASTED WITH OLIVE OIL
AND TELLICHERRY PEPPER

CELERY ROOT MASH

EXTRA-THIN CHOCOLATE TART
TOPPED WITH WHIPPED CREAM
AND CRYSTALIZED MINT LEAVES

BLOOD ORANGE GRANITA
SPRINKLED WITH POMEGRANATE SEEDS