Cindy Hutson Cuisine | Cuisine of the Sun | Miami

Dinner

“CUISINE OF THE SUN”

An Eclectic Fusion of Different Nations and Their Natural Bounties Prepared

And Placed Creatively on One Plate. 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 Edible Treasures

CHEF SELECTIONS & TASTE MENU

*(No Sharing/No Substitutes, No Take Out on TASTE MENU)*

SOUP OF THE NIGHT

SAMPLE: *SPICY CAICOS ISLAND CONCH CHOWDER 10

With Tomatoes, Carrots, Potato and Celery

CHANGES NIGHTLY

CEVICHE OF THE NIGHT

SAMPLE: COSTA RICAN CORVINA 16

Served with Guacamole and Plantain Chips

CHANGES NIGHTLY

SALADS AND APPETIZERS

IMPORTED CHEESE PLATTER 16

Aragones, Cow’s Milk, Spain

Sant Gil D’albio, Goat’s Milk, Spain

Casa Leonardi Gorgonzola, Cow’s Milk, Italy

Served with Fresh Fruits, Apricot & Cranberry Compote

HAWAIIAN TUNA TARTARE 15

Applewood Smoked Bacon Butter, Citrus Zest, Scallion Oil & Guacamole Salsa

Served With Crispy Fried Wontons

BUTTERMILK FRIED CHICKEN SALAD 15

With Swank Farm Iceberg, Thin Red Onion, Grape Tomatoes, Cucumber, Sweet Corn and Diced Avocado

In a Creamy Ranch Dressing

TROPICAL MANGO SALAD 13

With Fresh Hearts of Sabal Palms, Julienne of Local Mango, Gourmet Greens,

Caribbean Candied Pecans and Passion Fruit Vinaigrette

*LEMON ROASTED GARLIC CAESAR SALAD 10

Romaine Hearts with Fresh Squeezed Lemon, Roasted Garlic and Lemon Sizzled Wontons

SPICY FRIED CALAMARI SALAD 12

Tender Calamari Lightly Dusted with Caribbean Herbs and Spices

Tossed with Mesclun Mix, Julienne of Carrots, Diced Tomatoes and Balsamic Vinaigrette

OVEN ROASTED BAKED BRIE 13

On a Triangle of Puff Pastry with Baby Field Greens, Toasted Almonds,

Julienned Granny Smith Apples and a Lavender Honey Drizzle

HOT APPETIZERS

CAICOS ISLAND CONCH & SWEET CORN FRITTERS 14

With Corn and Black Bean Salsa and a Roasted Red Pepper Coulis

SHIRAZ BRAISED SHORT RIBS 15

With Caribbean Butter Beans, Vine Ripe Tomatoes and Truffled Gnocchi

RED STRIPE BEER STEAMED MIDDLENECK CLAMS 18

In a Spicy Red Stripe Broth, with Shallots, Scotch Bonnet Pepper, Tomatoes and Jamaican Thyme

WEST INDIAN CURRIED FRESH JUMBO LUMP CRAB CAKE 16

With Blended Curries, Red Peppers, Scallions and Japanese Panko

Served with Sorrel Flower Paint, Papaya-Lime Coulis and Yucca Chip

JERK RUBBED FOIE GRAS 28

Over a Warm Salad of Mâche, Crisp Potatoes and Duck Confit

With Burnt Orange Marmalade and Grand Marnier Drizzle

The Chef recommends a glass of Château d’Arche, Sauternes, 2003 10

Chamarré, Tradition Jurancon, 2003 10

CINDY’S SPECIALS

PAN SEARED EUROPEAN BRANZINO NIÇOISE 29

With Tarragon Butter Sautéed Potatoes and Haricot Vert

Topped with House Marinated Kalamata Olives and Vine Ripe Tomatoes Drizzled in Extra Virgin Olive Oil

FARM RAISED OCEAN COBIA 28

With Pumpkin-Potato Hash, Sautéed Baby Bok Choy in a Shrimp and Saffron Tomato Crème

ROASTED LAMB 2 WAYS 34

Domestic Lamb Tenderloin & New Zealand Lollipop Chops

With Blackberry Horseradish Demi and a Goat Cheese Spinach Potato Gratin

MAPLE LEAF DUCK BREAST 29

With Sweet Potato, Bacon Risotto and Sautéed Broccolini in an Orange Balsamic Reduction

NEIGHBORHOOD FAVORITES

*JERK CHICKEN RIGATONI PASTA 21

Sun Dried Tomatoes, Roasted Garlic Cloves, Shiitake Mushrooms and Fresh Torn Basil in a Light Cream Sauce

Add Shrimp 6

WEST INDIAN CORNISH GAME HEN 22

Marinated in Traditional Jerked Spices

Topped with a Piquante Brown Stew Sauce with Jamaican Rice “n” Peas and Sautéed Broccolini

CARIBBEAN SEARED AHI TUNA 30

Marinated in Sesame Oil and Caribbean Spices

With Wasabi Mashed Potatoes and Tropical Mango Papaya Salsa

*PAN SEARED DIVER SCALLOPS & KEY WEST SHRIMP 26

With Aromatic Jasmine Rice in a East Indian Curry Sauce

PAN ROASTED CHIPOTLE AIOLI SCOTTISH SALMON 24

With Calypso Mashed Potatoes and Roasted Mt Diablo Corn Black Bean Salsa

PAN SAUTÉED MAHI MAHI 27

Marinated in Teriyaki and Sesame Oil with an Ortanique Orange Liqueur and Bacardi Limon Sauce

Topped with Steamed Seasoned Chayote and Carrots on a Citrus Sweet Plantain-Boniato Mash

WEST INDIAN STYLE BOUILLABAISSE 42

Diver Scallops, Mediterranean Mussels, Middleneck Clams, Shrimp, Mahi-Mahi & Salmon

With Aromatic Jasmine Rice in a Coconut Curried Broth

JERKED DOUBLE PORK CHOP 28

With Guava Seven Tiki Spice Rum Sauce and South American Moros

Topped with Drunken Raisin Tropical Fruit Flambé

9oz “BUCKHEAD” BEEF TENDERLOIN 40

With Manchego Cheese Truffled Mashed Potatoes and Sautéed Asparagus

With Shiitake Mushroom Port Wine Demi

VEGETARIAN

SAMPLE: ROASTED EGGPLANT PESTO 18

Sautéed Baby Zucchini, Tomatoes & Arugula

with a Mix of Organic Semolina Linguine, Capellini and Spaghettini Pasta

CHANGES NIGHTLY

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs

may increase your risk of food borne illness, especially if you have medical conditions

$2.00 Appetizer Split Charge $5.00 Main Course Split Charge

Cindy Hutson Cuisine | Cuisine of the Sun | W e l c o m e