Dinner
DINNER MENU
“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 Executive Chef Cindy Hutson TASTE OF THE SUN Prix Fixe 3 Course menu for $36 *Indicates Taste of the Sun Selections (No Sharing/No Substitutes, No Take Out) MENU SUBJECT TO CHANGESOUP OF THE NIGHT
Sample:*NAVY BEAN & ESCAROLE 9 With Andouille SausageCEVICHE OF THE NIGHT:
Sample:GOLDEN TILE 16 Served with Guacamole and Plantain ChipsSALADS AND APPETIZERS
CHEESE PLATTER 16 Zamarano, Sheep’s Milk, Spain ~ Cambozola, Cow’s Milk, Germany ~ Port Salute, Cow’s Milk, France Served with Fresh Fruits, Apricot & Cranberry Compote TROPICAL MANGO SALAD 13 With Fresh Hearts of Sabal Palms, Julienne of Local Mango, Gourmet Greens, Caribbean Candied Pecans and Passion Fruit Vinaigrette BAKED BRIE SALAD 12 On a Triangle of Puff Pastry with Baby Field Greens, Toasted Almonds, Julienned Granny Smith Apples and a Lavender Honey Drizzle LEMON ROASTED GARLIC CAESAR SALAD 10 Romaine Hearts with Fresh Squeezed Lemon, Roasted Garlic and Lemon Sizzled Wontons *PANSANELLA SALAD 12 With Heirlom Tomatoes, Red Onions, Cucumber, Olives, Capers, Basil, Parmesan Cheese And French Croûtons HAWAIIAN TUNA TARTARE 15 With Applewood Bacon Butter, Citrus Zest, Guacamole, Wontons and Scallion Oil 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 VinaigretteHOT APPETIZERS
RED STRIPE BEER STEAMED MEDITERRANEAN MUSSELS or CLAMS 14/18 In a Spicy Red Stripe Broth with Shallots, Scotch Bonnet Pepper, Tomatoes and Jamaican Thyme WEST INDIAN CURRIED FRESH JUMBO LUMP CRABCAKE 16 With Blended Curries, Red Peppers, Scallions and Japanese Panko Served with Sorrel Flower Paint, Papaya-Lime Coulis and Yucca Chips PAT’S CAICOS ISLAND CONCH & CORN FRITTERS 13 With Scallions, Holland & Scotch Bonnet Peppers, Red Onion, Kalik Beer and Roasted Pepper Coulis PORT BRAISED SHORT RIBS 16 With Butter Beans, Vine Ripe Tomatoes, Scallions and Truffled Gnocchi 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 Or Chamarré, Tradition Jurançon, 2003 10CHEF’S SPECIALS
Sample:*ROCK SHRIMP RISOTTO 25 With Asparagus Tips and Finished with Lemon Sample:PAN SEARED MAHI MAHI 27 With Fried Yuca and Calabaza Topped with Port Royal Fish Sauce Sample:PAN SEARED DIVER SCALLOPS 29 With Aromatic Jasmine Rice, Baby Bok Choy and A Double Mustard Cream Sauce Sample:JERK PORK TENDERLOIN 25 With Shallot Cream Orzo, Sautéed Haricot Vert in a Cherry Demi GlazeNEIGHBORHOOD FAVORITES
JERK CHICKEN PENNE 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 SAUTÉED GROUPER 31 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 PAN ROASTED SCOTTISH SALMON 23 With Calypso Mash, Chipotle Aioli and Black Bean & Corn Salsa WEST INDIAN STYLE BOUILLABAISSE 44 Diver Scallops, Mediterranean Mussels, Middleneck Clams, Shrimp, Grouper, 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 “BUCKHEAD BEEF” FILET 44 With Truffle Manchego Mashed Potatoes, Sautéed Asparagus and Shiitake Mushroom Demi *FLAT IRON STEAK 25 With Wisconsin Cheddar Smashed Potatoes and Sautéed Escarole, Topped with Mushroom RagoutVEGETARIAN
MUSHROOM RISOTTO 22 Portobello and Shiitake Mushrooms Finished with White Truffle Oil And Shaved Parmesan Reggiano 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 GRATUITY NOT INCLUDED For your convenience, a 20% gratuity will be added for parties of 6 or more Bar Open Daily at 5:00pm For catering and special events, please call Kathy Stiber at 305.446.7710 Or email: Please visit our website: www.cindyhutsoncuisine.com Chef de Cuisine: Barbara Scott General Manager : Ernesto PlagataSample Menu ( Menu Changes Daily)
