More X'mas Food

Provo writes in with his Christmas Menu. Hang tight, it's a long one!

◊ Christmas Day Specials ◊

Soup

Calabasa Pumpkin Soup
with Maple Crème Fraiche

Appetizer

Chilled Orange Pekoe Poached Caicos Lobster
with Stolichnaya Spiked Apricot Essence, Won Ton Crisps
and Radish-Carrot Slaw

Entrée (Carving Station)

Traditional Roasted Turkey and Ham
with Mashed Potatoes, Steamed Broccoli, Giblet Gravy,
Sage and Walnut Stuffing and Cranberry Sauce


◊ A∙p∙p∙e∙t∙i∙z∙e∙r∙s ◊

Tasting Assortment of Providenciales Lobster
blackened lobster with tomato marmalade
lobster salad with creole salsa
lobster tempura with bok choy salad

Trio of Conch
conch tacos with tomato and ginger chutney
conch tempura with sashimi sauce
conch creole

Degustation of Duck, Shrimp, and Vegetable Spring Roll
with sweet & sour sauce, beetroot and ginger dressing

Providenciales Conch Chowder
with mild cherry pepper and aged rum

Sushi Crab Roll of Smoked Salmon
with asian salad drizzled with wasabi and a ginger dressing

Tartar of Ahi Tuna
with a tower of cucumber and tomato
served with flour tortillas topped with lime & lemon yogurt

Goat Cheese and Shitake Mushrooms
wrapped in carpaccio of beef on toast,
blueberry vinaigrette scented with rice vinegar

Spinach Salad
with brie cheese, walnuts, raisin and herb vinaigrette

Chilled Consommé of Tomato
with crab and baby corn

◊ S∙a∙l∙a∙d∙s ◊

Mixed Green Lettuce in a Plantain Ring
with herbs and honey vinaigrette

Romaine Lettuce Hearts
with garlic croutons, bacon, a light caesar dressing
sprinkled with aged parmesan cheese

◊ E∙n∙t∙r∙é∙e∙s ◊

Seared Filet of Red Snapper
with shaved fennel and beignet of sweet potato, served with tapenade sauce

Rare Cooked Ahi Tuna
marinated in sweet chili sauce served with sautéed bok choy
and pickled carrot, sour cream and horseradish

Sautéed Sea Bass
served with bok choy, blackened parisienne potatoes
and tomato salsa dressing

Mahi Mahi in Papillotte
with julienne of leek and celery, served with sticky rice and stir fry sauce

Grilled Providenciales Rock Lobster Tail
complimented with carrot mousseline, plantain chips
and draw lobster butter

Ravioli of Lobster
oven baked shitake mushrooms and freshly sautéed bok choy,
served with ginger reduction

Roasted Magret of Duck
with crispy skin, duo of potato and asparagus with warm honey dressing

Broiled Rack of Lamb
garnished with couscous scented with mint, tian of eggplant,
lime and lemon infusion

Oven Baked Free Range Chicken Breast
filled with conch, fried sweet potatoes and risotto of christophine,
served with sweet and sour mango sauce

Seared Veal Tenderloin
served with mushrooms and homemade potato gnocchi
drizzled with marsala reduction

Grilled Filet of Beef Tenderloin
served with fondant potato and oven baked tomato, infusion of cardamom

I told you it was some menu!