~ APPETIZERS ~

Turks & Caicos Baby Conch Ceviche 11
With Crispy Mirleton Relish and Tamarind-Grapeseed Oill

Indian Ocean “Fleur de Sel” Cured Wild Salmon 12
On Local Blue Crab Claw Meat, Hearts of Palm, Horseradish Cream, Brioche Crouton with American Caviar

Goat Cheese and Caramelized Sweet Onion "Fricasee” 9
with Oven-Dried Tomato and Balsamic

Yellow Fin Tuna 12
Sashimi Tuna and Crispy Pineapple Chips “Mille Feuille,” with Avocado and Soy Vinaigrette

Shrimp and Roasted Butternut Squash Ravioli 12
Toasted Pine Nuts and Shaved Parmesan Cheese

Seared Foie Gras On “Pain d’Epices” 19
Home Made Champagne Preserved Bing Cherries and Duck Essence

Soup of the Day : 8

Lettuce, Cheese and Tomato 9
Baby Mix Greens, Parmesan Frico and Oven Dried Tomato with 8 Year Old Balsamic

Baby Arugula and Watercress 8
With Three Olive Tapenade Criolla Vinaigrette

Haitian Tropical Conch Salad 10
With Crispy Three Sweet Peppers and Scotch Bonnet and Freshly Squeezed Lime

Maine Lobster Salad 14
Maine Lobster Claw and Roasted Beets With Truffle Preserve Lemon Vinaigrette

~ ENTREES ~

Sautéed Turks and Caicos Cracked Baby Conch 26
On Corn and Local Andouille Risotto with Roasted Garlic Scotch Bonnet Mojo

Seared Pompano 29
On Fricassee of Rock Shrimp and Hearts of Palm with Lobster – Lemon Oil

Fire Roasted Louisiana Shrimp 28
With BraisedMirleton-Tasso and Rock Shrimp Croquette, Green Mango Chutney, Shrimp Essence

Seared Moulard Duck Breast 32
With Leg of Duck Confit and Parsnip “En Crepinette”, Masala Pear Fondant and Duck Fig Jus

Whole Maine Lobster 42
With Maine Lobster on Chive Gnocchi Fondant with Lobster Essence

Grilled Filet of Beef “Farci” 37
With Chimichurri Cream Cheese, Twice Baked Potato Pancake, Carrot Molasses Flan and Roasted Shallot Jus

Study of Lamb 36
Grilled Lamb Chop, Merguez Sausage, Lamb Confit-Three Potato and Goat Cheese Terrine With Lamb Jus

~ DESSERT ~

Cappamisu 7
Cappiccino dipped mocha wafers layered with Kahlua 

Passion fruit Pannacotta 8
Island Vanilla-lemongrass custard with passion fruit jus 

Caramelized Pineapple Tatin with Crystallized 
Ginger Ice-Cream 7
Caramelized pineapple layered with crispy glazed phyllo with oven dried 
pineapple slices and a caramel spiced sauce 

Mango and Coconut Souffle Glaze 8
With Chocolate Crust and Crispy Coconut Shavings

Tropical Trio of Homemade Sorbets 7
Served on almond tuilles with fresh fruit 

Chocolate Souffle 9
The Chef's Souffle requires 30 to 40 minutes advance time, so please
order at the beginning of the meal

Chef Dominique's idea of an After-Dinner Mint.