Cindy Hutson Cuisine


Lunch \| Dinner \| Hors d'oeuvres


Dinner Menu
Whether it be called Nuevo Latino, New World Caribbean, Carib-Asian or Pan-Asian, one thing is for certain: SOME WONDERFUL CREATIVE MIND WITH A PASSION FOR FLAVOR HAS MELDED TOGETHER OUR EARTH'S EDIBLE TREASURES Executive Chef Cindy Hutson


soup of the night
See Today's Special

salads

lemon roasted garlic caesar salad Romaine Hearts with Fresh Squeezed Lemon, Roasted Garlic and Lemon Sizzled Wontons - $9.00 oven roasted baked brie On a Triangle of Puff Pastry with Baby Field Greens, Toasted Almonds, Julienne Granny Smith Apples and a Lavender Honey Drizzle - $14.00 spicy fried calamari salad Tender Calamari Lightly Dusted with Caribbean Herbs and Spices Tossed with Mesclun Mix, Julienne of Carrots, Diced Tomatoes And Tomato-Basil Vinaigrette - $14.00 tropical mango salad With Braised Sabal Hearts of Palm, Julienne of Mango Gourmet Greens, Caribbean Candied Pecans and Passion Fruit Vinaigrette - $11.00

hot appetizers

west indian curried crab cakes With Fresh Lump Crabmeat, Blended Curries, Red Peppers and Scallions Served with Sorrel Flower Paint, Papaya-Lime Coulis and Yucca Chip - $16.00 mediterranean red stripe beer steamed mussels P.E.I. Mussels in a Spicy Red Stripe Broth, with Shallots Scotch Bonnet Pepper, Tomatoes and Jamaican Thyme - $13.00 mojo braised pork roast On Sweet Plantain Roulade, Stuffed with Almond And Pecan Mofongo in a Mojo Demi - $15.00 rum braised short ribs with caribbean butter beans, vine ripe tomatoes and truffled gnocchi - $16.00 jerk rubbed foie gras Over a Warm Salad of Mâche, Crisp Potatoes and Duck Confit With Burnt Orange Marmalade and Grand Marnier Drizzle - $28.00 The Chef recommends a glass of Cazenave, Sauternes, 2002 - $10.00

caribbean ceviché
Ceviche del mar (Market Price) See Today's Specials

main course

jerked chicken penne pasta Sun Dried Tomatoes, Roasted Garlic Cloves, Shiitake Mushrooms And Fresh Torn Basil in a Light Cream Sauce - $21.00 west indian cornish game hen marinated in Traditional Jerked Spices with Jamaican Rice 'n' Peas And Sautéed Broccolini in a Aromatic Piquant Sauce - $22.00 guava bbq'd scottish salmon with calypso mash roasted mt. diablo corn and black bean salsa - $30.00 pan sautéed bahamian black grouper Marinated in Teriyaki and Sesame Oil with an Ortanique Orange Liqueur And Bacardi Limon Sauce, Topped with Steamed Seasoned Chayote and Carrots on a Creamy Boniato Mash - $32.00 caribbean ahi tuna Marinated in Sesame Oil and Caribbean Spices, with Wasabi Mashed Potatoes and Tropical Mango Papaya Salsa - $33.00 sauteed shrimp and diver scallops with braised tomato, onion And Fresh Herb Citrus Sauce with roasted fennel mashed potatoes - $32.00 west indian style bouillabaisse Finest Selections from the Waters of the World with Aromatic Jasmine Rice in a Coconut Curried Broth. Refer to Today's Specials - (Market Price) certified black angus beef tenderloin Served with Manchego-Truffled Mashed Potatoes and Steamed Asparagus Topped with Shiitake Port Wine Demi Glace - $44.00 jerk double pork chop With Guava Bacardi Spice Rum Sauce and South American Moros Topped with Drunken Raisin Tropical Fruit Flambé - $29.00

Chef de Cuisine: Eric Scott \| General Manager : Ernesto Plagata