Delicious Cuisine

First Tastings

A Small Selection of Our

Pass Arounds

  • Smoked Duck and Black Bean Quesadilla

    Smoked breast of duck shred, marinated black beans and jack cheese, grilled poblano peppers, cilantro - rolled in a corn tortilla shell

  • Kobe Beef Sliders

    Seared shallots, cave aged cheddar

  • BBQ Short Rib Pot Pies

    Braised short rib, cumin BBQ sauce

  • Thai Lump Crab Cakes

    Sebastian inlet bluefin lump crab blended with tri color bell peppers, thai spices, ginger cream sauce

  • Miniature Philly Cheese Steak Sandwiches

    Shaved top sirloin, grilled Bermuda onion and cheese whiz

  • Roasted Chicken Skewer

    Breast of chicken marinated with roasted cipollini onions, seared and served on a skewer with a lemon and rosemary dipping sauce

  • Swordfish Ceviche

    Skewered atlantic swordfish, key lime, cilantro, scallions

  • Seared Sesame Loin of Tuna

    Loin of blackfin tuna encrusted in amber and black sesame seeds seared rare, wasabi - ponzu cream on a euro-cucumber

  • Pepper Crusted Beef Tenderloin Crostini

    Seared, cracked triple pepper corns, whole wheat crostini, arugula chiffonade

  • Lamb and Wild Mushroom Hash

    Grilled lamb loin and wild mushrooms, pancetta, cumin and horseradish

  • Buffalo Mozzarella

    Medallions of imported buffalo milk mozzarella, roasted garlic crostini, balsamic, lemon pesto

  • Belgian Endive and Smoked Goat Cheese

    Belgian endive layered with an apple wood smoked goat cheese, toasted almonds and roasted red pepper

  • Gravelox

    Norwegian salmon fennel, dill, triple peppercorns, and aquavit thinly sliced atop black forest bread - citrus-port sauce

  • Conch Fritters

    Papaya cocktail sauce

  • Grilled Lobster and Goat Cheese Cobbler

    Florida lobster, herbed goat cheese, toasted hazelnut cup

  • Coconut Lobster

    Maine lobster tail, coconut milk, ginger, rolled in flaked coconut, skewered - key lime mustard sauce

  • White Truffle Mac and Cheese Tart

    Perciatelli pasta, four cheeses, creme fraiche and white truffle

  • Shrimp Coconut

    Gulf shrimp papaya glaze, coconut flakes, teriyaki-plum sauce

  • Stone Crab Claws

    Key west stone crab claws pommery mustard - citrus sauce

  • Roasted Vegetable Tart

    A blend of zucchini, summer squash, carrots, bell peppers and sun dried tomatoes

  • Lobster Medallions

    Maine lobster tail sliced and served chilled on parmesan toast with pernod creme fraiche

  • Sweet Potato Pancakes

    Miniature sweet potato and Bermuda onion pancakes
    Roasted cranberry - apple sauce

  • Sweet Red Bell Pepper Crepes with Salmon Caviar

    Norwegian salmon caviar, creme fraiche and tied with a chive

  • Shrimp Spring Rolls

    Bay shrimp, Asian vegetables rolled in rice paper - sweet and sour cherry sauce

  • Tandoori Chicken

    Roasted garlic, cayenne, cumin and citrus, skewered, blood orange dipping sauce

  • Citrus Smoked Chicken Medallions

    Smoked over apple wood, lingonberries, sesame focaccia

  • Gulf Shrimp and Eggplant Rolatinni

    Gulf shrimp grilled, cilantro and citrus rolled in an eggplant crepe gorgonzola and pine nuts

  • Shrimp and Olive Tepanade Crostini

    Crostini round, 6 olive blend, basil marinated shrimp

  • Spring Lamb Chops

    Slow roasted with fresh rosemary and pine nuts, glazed with lemon and garlic

  • Jumbo Gulf Shrimp

    Poached in an aromatic court bouillon with fresh herbs chilled and served with a pernod cocktail sauce

  • Salt and Pepper Diver Scallop Medallion

    Roasted artichoke heart crostini - charred poblano

  • Grilled Vegetable Turnovers

    Garden vegetables sautéed with shallots and blended with fresh herbs, phyllo pastry