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New PICCOLO MONDO MENU BOOK_V1

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New PICCOLO MONDO MENU BOOK_V1

  1. 1. 1 MENUS “Piccolos, Mondo”Chef Eric Scuiller Master Chef of France Winter 2015
  2. 2. 2 Table of Contents Welcome to the New Menu at Piccolos, Antigua...................................................................................3 DAILY ROTATION OF VEGETABLES AND FLANS AT PICOLLO.................................4 Egg Plant Parmigianino Reggiano Flan..........................................................................................................5 Onion Flans.......................................................................................................................................................6 Asparagus Flan..................................................................................................................................................7 Cilantro Chorizo Goat Cheese Flan...........................................................................................................8 Roasted Garlic Flan.........................................................................................................................................9 Piccolo Mondo -WorldWise Fusion Cuisine...........................................................................................10 Caribbean Sea Food Bisque........................................................................................................................11 Traditional French Onion Soup..................................................................................................................12 Chicken Caesar Salad...................................................................................................................................13 Caprese Salad.................................................................................................................................................14 Beets Carpaccio.............................................................................................................................................15 Cajun Coated Spicy Shrimps......................................................................................................................16 Grilled Portobello Mushrooms andTri Colour Bell PepperTower....................................................17 Egg Plant Parmesan.......................................................................................................................................18 Crispy Calamari, Orange Mango Pineapple Chutney.............................................................................19 PASTAS.........................................................................................................................................................20 Penne Marinara..............................................................................................................................................21 Spaghetti, Broccoli Fleurettes,Red Onion,Pine Nuts,Garlic,CherryTomatoes,Olive Oil............22 Fettuccines Four Cheese Cream Sauce Caramelized Radicchio and Red Onions.........................23 ENTREES ....................................................................................................................................................24 Ballotine Chicken Breast and Rock Shrimps Tarragon Tomato Béarnaise........................................25 Filet Migon, 3 Sauces.....................................................................................................................................26 Roasted PorkTenderloin, Manchego Cheese and Sage Filling. Papaya, Raisin &Vanilla Relish.......27 Feta Oregano Crusted Lamb Rack Sweet and Sour Mint Jus...............................................................28 NewYork Steak,3 Sauces.............................................................................................................................29 Garden Basil Rotini Pesto and Jumbo Shrimps........................................................................................30 Crab Meat Crusted Red Snapper, Arugula Lime Butter Sauce...........................................................31 Peppered King Fish Steak Lime Jalapeno Mango Fruit Salsa.................................................................32 Seared Mahi-Mahi Malibu Rum and Coconut Sauce..............................................................................33 Grilled Spiny Caribbean LobsterVanilla Mango Butter Sauce.............................................................34 Recipe Dishes.................................................................................................................................................35 DESSERTS...................................................................................................................................................36 Dessert Dishes..............................................................................................................................................37 Calendars 2015/2016............................................................................................................................38-39
  3. 3. 3 Welcome to the New Menu at Piccolos, Antigua 2015 “God in his glory gave us Nature and her bounty: “It’s the chef’s duty not to veil the Majesty.” - Auguste Escoffier Over one hundred years ago, the Chef who renovated “modern” cuisine used those words and made the Savoy Hotel in London a worldwide destination. Good rules never change - what was true then is true today - quality ingredients, good stocks, short sauces, clean presentations. We have designed this exciting menu with those ideas in mind. Antigua and St. James’s Club in particular give us the best of what nature has to offer. . . the rest is up to us. The main purpose of this booklet is to make you feel as comfortable as possible with the dishes you are serving. Your knowledge of the menu and the respect of your order should already take care of 90% of your headaches. After the description of each dish, you are provided with some room to add your own reflections in your own phrasing. Our common experience will not and cannot be idyllic all of the time, but please kindly understand that none of the management reflections are directed to you, but on your work. We all have a common goal: Complete Guest Satisfaction and we will give our all to reach it. Your questions as well as eagerness to learn and promote yourself will be for us the best reward. Welcome to the new Menu. PS. Auguste Escoffier died in February 1935. . . he was 89 years young. Chef Eric SCUILLER Kannan GANESAN Antoine BROWN Corporate Chef Executive Chef General Manager St. James’s Club, Mamora Bay, P.O. Box 63, St. John’s,Antigua T: (268) 460-5000 F: (268) 460-3015
  4. 4. 4 Daily Rotation of Vegetables and Flans at Picollo MONDAY Potatoes Vanilla Mousseline, Timbale of Eggplant Parmesan. Vegetables of the Day. TUESDAY Basil Garlic Risotto, Roasted Onion Subric. Vegetables of the Day. WEDNESDAY Risotto Blue Cheese and Porto, Asparagus Flan. Vegetables of the Day. FRIDAY Passion Fruit Scallop Potatoes, Cilantro Chorizo Goat Cheese Flan. Vegetables of the Day. SATURDAY Orange & Saffron Risotto, Roasted Garlic Subric. Vegetables of the Day.
  5. 5. 5 Note: Egg Plant Parmigianino Reggiano Flan Directions Put the cream into a saucepan. Dissolve the corn starch in 1 tbsp water and add it to the cream, stirring carefully. Add a little salt, freshly ground pepper and a touch of nutmeg. Place the saucepan on the stove and bring to a boil. In the meantime, whisk the eggs with the grated Parmigianino and egg plant together. Once the cream has reached a boil, remove it from heat and add a little bit of the beaten eggs. Stir quickly to bring the eggs up to temperature. Slowly add the remaining cream, stirring carefully. Puree with blender. When the mixture is ready, grease the aluminum flan molds with butter or nonstick spray. Then spoon the flan mixture into the molds, leaving ½ inch of space at the top. Place the molds in a high-sided baking dish that can be used as a Bain Marie: add the water - being careful not to let the flans get wet - and bake in a 300° F oven for 20 minutes. Servings 40 Ingredients 2 lbs. of parmesan 2.5 quarts whipping cream 10 teaspoon cornstarch 20 eggs 2 lbs. roasted egg plant salt and pepper to taste nutmeg to taste 1 lb. hazelnut butter. Preparation 25 minutes preparation + 20 minutes cooking
  6. 6. 6 Note: Onion Flan Directions • Preheat the oven to 325°. Coat the onions in olive oil and roast until tender. • In a large sauce pan, melt the butter hazelnut. • In a robot coupe, puree the onions, add the eggs one by one, then the cream and the vegetable stock. Finish with the hazelnut butter. Season to taste. Pour the onion custard into the prepared ramekins. Add enough tepid water to the baking dish to reach halfway up the sides of the ramekins. Bake the flans for 35 minutes, or until almost firm, but still slightly loose in the centre; if the water in the baking dish simmers, add a few ice cubes to cool it down. Ingredients ½ cup olive oil 1 bag cipollini onion, 1 garlic clove, smashed 1 cup vegetable stock 8 large eggs, 1 quart heavy cream 1 lb hazelnut butter 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper, nutmeg
  7. 7. 7 Note: Asparagus Flan Directions Preheat oven to 375 degrees. Blanch the white and green asparagus tips in two different baths. Cook 10 minutes, iced down and drained. Transfer the white asparagus in a robot coupe and puree; blend until smooth. Add eggs and yolk; season with salt and blend until combined. Finish with the heavy cream, Panko; add the hazelnut butter at the end. Do the same thing with the green asparagus. Divide asparagus mixture evenly between bowls. Set roasting pan on oven rack and carefully add enough hot water to roasting pan to come halfway up the sides of the bowls. Cover with parchment-paper-lined aluminum foil and bake until asparagus mixture is set, about 18 minutes. Remove flans from roasting pan and transfer to refrigerator until chilled. Serves 16 Ingredients 1 pound large asparagus 1 cup heavy cream 1 cup packed baby spinach leaves 2 large eggs 1 large egg yolk 1 cup of Panko 1/2 cup Hazelnut butter Freshly ground black pepper & salt
  8. 8. 8 Note: Cilantro Chorizo Goat Cheese Flan Directions Heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Add the thyme - 1 min. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly. Scatter the parmesan, cilantro, chorizo, panko and thyme in a robot coupe. Add the eggs one by one. Then the cream until smooth. Finish with goat cheese & butter. Pour into the pre coated ramequin and bake in a hot water bath 380 degree until flan is set and a wooden pick or skewer inserted in center comes out clean. 30 minutes. Transfer pan to a rack to cool slightly, 10 to 15 minutes. Serves 25 Ingredients 1 tablespoon canola oil 1/2 pound Mexican chorizo, casings removed 2 teaspoons chopped fresh thyme leaves 2 cups grated parmesan cheese 2 bunch of blanched cilantro 10 large eggs 4 cups heavy cream 1 log soft goat cheese 1 cup panko 1 Cup hazelnut butter
  9. 9. 9 Note: Roasted Garlic Flan Directions Roast the whole garlic in ½ cup of olive oil until golden brown. In a food processor, add the roasted garlic, goat cheese, eggs, cream, pecorino cheese, thyme, salt and pepper and process until smooth, about 1 to 2 minutes. Pour mixture into ramekins and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean. 30 minutes. Transfer pan to a rack to cool slightly, 10 to 15 minutes. Serves 20 Ingredients 2 cup roasted garlic cloves 1 log good quality goat cheese, or Chevre 12 large eggs 6 cups heavy cream 1 cup freshly grated Pecorino 1/4 cup freshly thyme 2 cup Panko ¼ cup garlic oil. Salt pepper nutmeg
  10. 10. 10 Piccolo Mondo World Wise Fusion Cuisine Soups, Salads and Appetizers Caribbean Sea food bouillabaisse $10.00 Laced with a hint of “English Harbour Rum” Crème Fraiche. Traditional French onion soup $9.00 Topped with Gruyere Cheese Crouton Chicken Caesar Salad: $12.00 Without the Chicken $9.00 Romaine Lettuce, Grilled Chicken Breast, Home made Caesar Dressing, Garlic Croutons and Parmesan Chip Caprese Salad $10.00 Fresh Buffalo Mozzarella Cheese, Ripe Tomatoes Drizzled with Basil Pesto and Extra Virgin Olive Oil Roasted Beet Carpaccio $10.00 Cashews, White Truffle Essence, Pecorino Cheese, Roasted Garlic Vinaigrette Cajun Coated Spicy Shrimp $13.00 Lemon Mustard Aioli, Zucchini Ribbons Grilled Portobello & Tri Color Bell Pepper Tower $12.00 Yellow, Green & Red Roasted Bell Peppers, Fresh Mozzarella, Oven Dried Tomato Balsamic Syrup & Basil Oil. Eggplant Parmesan $9.00 Fried Breaded Eggplant Lasagna Style, Lemon Saffron Tomato Puree, Italian Cheeses and Garden Basil Crispy Calamari $9.00 Orange Mango & Pineapple Chutney  
  11. 11. 11 Note: Caribbean Sea Food Bisque Technique Sauté the split lobster heads in olive oil for 5 minutes. Add the mirepoix tomato product and stir with a spatula for 5 minutes on low heat. Flambée with Cognac and then deglaze with the white wine. Set aside. Bring one gallon of water to a boil and add lobster base, jerk and bouquet garnit. Cook for 5 minutes, then pour over the shell fish base. Simmer while removing the impurities from the top for 20 minutes. Add the heavy cream and cook for another 10 minutes. Puree with the blender and pass through a French China cup. Be careful with the pieces of shell. Your bisque has to be thick. Add corn starch if needed. In the mean time saute the diced white fish, shrimps & crab meat with white onions. Minced for 5 minutes and flambée with Cavalier Rum. This garnish will be added by the waiter before he served. Ingredients for 1 Gallon Olive Oil 3 oz Lobster Heads 64 oz Carrots 2 oz Celery 2 oz Onions 2 oz Cognac 2 oz White Wine 8 oz Tomato Paste 3 oz Fresh Tomatoes 16 oz Heavy Cream 16 oz Bouquet Garnit & Lobster Stock     Jerk Seasoning     Garnish with chunks of white fish, Titi shrimps and crab meat. Finish with the heavy cream star.
  12. 12. 12 Note: Traditional French Onion Soup Technique This is a very simple soup to make, but the paradox is, it is also easy to miss. There are some golden rules that you must remember. 1. Brown the onions for a very long time in butter about 1 hour; this will give you this unique flavour. 2. After you add the flour, cook it until golden, no after taste. 3. When deglaze with the port, reduce to dry. 4. When you add the chicken and veal stock, be sure they are COLD, otherwise you will have pieces of flour in your soup. 5. When the liquids are added to the soup, cook for ONLY 20 minutes. Ingredients for 1 gallon Butter 1 LB Onions Sliced 6 LB Flour 2 CUPS Port Wine 1 CUP Chicken Stock 1 GAL Veal Stock 1 QT Bouquet 1 EA Salt To Taste Pepper To Taste
  13. 13. 13 Technique: Pre-grilled the chicken breast and keep moist. Croutons: It is very important that they are made at least every two days because they need to be crispy and well seasoned. Garlic powder, fresh herbs (thyme, rosemary) parmesan and olive oil. Roast in the oven until golden brown. Caesar Dressing: Combine all the ingredients in a stainless steel bain marie. Put half of the vinegar and half of the cheese. Keep the oil away. Puree with a vertical blender until smooth and then gradually add the oil. At the end, add the rest of the cheese. Service Time: To order, combine all the ingredients: lettuce, croutons, parmesan and sun dry tomatoes. When they are all mixed, topped with julienne of chicken and the parmesan chips. Chicken Caesar Salad Ingredients for 10 Servings Boneless Chicken Breast (6 Oz) 5 Ea Romaine Lettuce 20 Oz Croutons 4 Cups Grated Parmesan 1 Cup Sun Dry Tomatoes (Julienne) ½ Cup Parmesan Chips 10 Ea Caesar Dressing 1 pt Caesar Dressing 1 Gallon: Canola Oil 2 pt Dijon Mustard 2 Cups White Vinegar 3 Cups Fresh Eggs 8 Ea Anchovies 6 Oz Garlic 10 Oz Worcestershire Sauce 3 Tbsp Parmesan Cheese 10 Oz Lemon Juice ½ Cup. Note:
  14. 14. 14 Technique: The most important step in this dish is to peel the tomatoes. Pick them with the tip of your knife and submerge in hot boiling water for 15 seconds and ice them down. Peel and slice like you did for the beets. Wrap them per six in clear film and refrigerate. Mozzarella & Basil: The cheese will be sliced harmoniously and the basil kept fresh in a water bath. Basil Oil: Purée the olive oil in a cocktail blender with basil leaves, raw garlic, goat cheese, lemon juice and salt and pepper. Keep in a plastic bottle. Service Time: If busy, you can have a few plates made with just tomatoes, cheese and basil leaves. At pick up time, add a few Kalamata olives and drizzle with the basil oil and a touch of olive oil. Crack pepper a la minute. Caprese Salad Ingredients for 10 Servings Tomatoes (Large) 10 EA Buffalo Mozzarella 2 Lbs Fresh Basil 2 Bch Kalamata Greek Olives 2Cups Olive Oil Extra Virgin 8 Oz Basil Oil: Olive Oil 16 Oz Goat Cheese 8 Oz Minced Garlic 1/2Cup Fresh Basil 2 Bch Lemon Juice (Fresh) ¼ Cup Salt & Pepper to taste. Note:
  15. 15. 15 Technique: Coat the beets in olive oil, salt and pepper. Roast in a hot oven until the blade of your knife go through. When your beets are ready, let them cool down at room temperature. When cold, peel and slice them with the slicer or Mandoline ¼ inch. Wrap them 6 per pack in clear film wrap. Mise en place: Slice the green lettuce in a large julienne (see photo) or a medium bowl. Shred the pecorino cheese if needed. Roast the cashew nuts in the oven until golden brown. Garlic Vinaigrette: Mix a cup of olive oil with the whole garlic cloves. Bake in medium oven until golden. Cool down. In a small bain marie, add the olive oil, canola oil, white balsamic vinegar, Dijon mustard, roasted garlic and salt and pepper. Puree until smooth. Service Time: Lay down 6 slices of beets at the bottom of the plate. Tossed in a bowl of lettuce, cashews, truffle oil and cheese. Frizzle the dressing on the top with a plastic bottle. Beets Carpaccio Ingredients for 10 Servings Red Beets 10 EA Olive Oil 8 Oz Green Lettuce 5 Ea Pecorino Cheese 2 Cups Cashew Nuts 2 Cups Truffle Oil 8 Oz Garlic Vinaigrette: 1 Gallon Garlic 1 Cup Olive Oil 1 Qt Canola Oil 2 Qt Dijon Mustard 2 Cups White Balsamic Vinegar 2 Cups Salt, Pepper and Suzie’s Hot Sauce to taste. Note:
  16. 16. 16 Technique: The coating is of course the most important step. In a small bowl, whisk together the egg and Suzie’s hot sauce. In a separate bowl, stir together the flour, corn meal, pepper, mustard and Cajun seasoning. Dip shrimps into the dry mixture, then into the egg and then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish. Lemon Aioli: Reduce the white wine with minced shallots and saffron until almost dry. Mix in the blender with the mayonnaise, garlic, dijon mustard, olive oil and lemon juice. Salt and pepper to taste. Keep in a plastic bottle. Zucchinis Ribbons: Slice them very thin with the mandolin. Keep refrigerated. Service Time: Fry the shrimps and zucchinis. To order, set them on a dot of tomato sauce, drizzle the aioli all over and garnish with a wedge of lime. Cajun Coated Spicy Shrimps Ingredients for 10 Servings Shrimps U 15 30 EA Whole Eggs 4 Each Suzie’s Hot Sauce 2 Tbsp All Purpose Flour 1 Cup Corn Meal 1 Cup Cajun Spices ¼ Cup Salt & Pepper to Taste Tomato Sauce 2 Cups Zucchini Ribbons 20 Ea Lemon Aioli: 1 Gallon White Wine 2 Cups Shallots (Minced) ½ Cup Spanish Saffron ½ Oz Dijon Mustard 1 Cups Mayonnaise 3 Cups Garlic 8 Oz Olive Oil 2 Cups Lemon Juice 6 Oz Salt pepper and Suzie’s Hot Sauce to taste. Note:
  17. 17. 17 Technique: The bell peppers are the most challenging here, as they have to be perfectly grilled. But still crispy. Coat them lightly in olive oil. “Burn” them on an open burner until the skin blackened. Lock them in a plastic bag for 10 min., then clean them of all seeds, stems & skin under cold running water. Pad dry. Portobello’s: Remove stem and clean out gills with a spoon. Season with a little olive oil, salt and pepper, garlic, basil and a drizzle of Balsamic vinegar. Grill for approximately 2 minutes per side until cooked through. Mozzarella & Tomatoes: Slice into 1/2” rounds and season with olive oil, sea salt and pepper. Balsamic Syrup: Take balsamic vinegar and bring to a simmer in a saucepan. Stir in brown sugar and reduce until thick and syrupy. Basil Oil: Pick basil leaves, blanch, then ice down. This process shocks the colour and keeps the basil bright green. Blend with olive oil and salt and pepper. Set aside for later. Service Time: In a ring, stack layers of grilled peppers, Portobello, tomato, mozzarella. Drizzle with balsamic syrup and basil oil. Served on a bed of mixed greens. Grilled Portobello Mushrooms and Tri Colour Bell Pepper Tower Ingredients for 10 Servings Yellow Bell Peppers 5 Ea Red Bell Peppers 5 Ea Green Bell Peppers 5 Ea Olive Oil 1 Cup Portobello 8 Each Olive Oil ¼ Cup Balsamic Vinegar ½ Cup Fresh Buffalo Mozzarella 2 Lbs Tomato (Large, Peeled) 5 Ea Balsamic Syrup: Balsamic Vinegar 1 Cup Brown Sugar 6 Oz Basil Oil: Basil Leaves 1 Bch Olive Oil 8 Oz Finishing Touch: Mix green lettuce 1 Lbs Note:
  18. 18. 18 Technique: The secret to this dish is the marinating of the egg plant with salt. Peel & slice the egg plant (1/3 inch). Lay them flat on a sheet pan. Sprinkle with salt and repeat the operation until all egg plant is marinated. Refrigerate for 2 hours. That will extract the salt. Base for the Sauce: Blend a whole peeled tomato from the pulp in a mixer. Add olive oil and roasted garlic. Put a bit of tomato paste for a bright colour, basil, salt, pepper flakes and a touch of sugar. Simmer 25 minutes. Your tomato sauce is ready. Dipping Mix: Mix flour, salt and pepper in the first bowl. In the second bowl; eggs with dash of olive oil. In the third bowl, panko bread crumbs & parmesan. Rinse the eggplant and pad dry. Dredge them in bowls 1, 2 & 3. Set them on wax paper for 5 min. Fry them to a golden brown and set on paper towels. Setting up your Dish: In a 200 pan coated with olive oil, alternate tomato sauce, egg plant, sauted Portobello’s and mozzarella until reaching the top. Bake until golden. 40 min. Set aside, when cool, apply some weight and let rest over night. Service Time: The day after, cut 30 squares. Wrap individually, and bake to order. Present as shown. Egg Plant Parmesan Ingredients for 30 Servings Egg Plants 20 Ea Salt 1 Cup Italian Plum Tomatoes in can 2 Ea Olive Oil 1 Cup Roasted Garlic 1 Cup Tomato Paste ½ Cup Basil salt, pepper sugar pepper flakes. Dipping Ingredients: All Purpose Flour 2 Cups Whole Eggs 12 Ea Panko Bread Crumbs 3 Cups Grated Parmesan 2 Cups Oil for Frying Finishing Touch: Portobello Mushrooms Saute 3 Lbs Mozzarella Cheese 3 Lbs Note:
  19. 19. 19 Technique: Keep the regular flour dusting made daily. Be sure the oil is very hot and clean. Fry to order. Never ahead of time. Cure the Fruits: Sprinkle the diced mangos and pineapple with salt. Place them in a colander and refrigerate for 2 hours. This action will remove the excess of water and keep your relish crunchy. Base for the Chutney: Combine in a saute pan, the sugar, lemon juice and star anis. Reduce until golden caramelization, then deglaze with the vinegar. Reduce by half, then add the orange, grapefruit juice and chilli flakes. Reduce to syrupy consistency. Finish the Chutney: Rinse the diced fruit under running water to remove the salt. Pad dry. In a mixing bowl, mix with the orange reduction, refrigerate for two hours. Your chutney is ready. Service Time: Fry the calamari to order. Serve the relish under. Garnish with lime. Ingredients for 10 Servings Calamari (Defrost, Dry) 2 Lbs Season Flour for Dusting 2 Cups Frying Oil Lime Garnish 1 Ea Pineapple Chutney 1 Gallon: Sugar 1 cup Lemon Juice ½ cup Star Anis (Whole) 8 Ea Rice Vinegar 1 Cup Red Chilli Pepper Flakes 1 Tsp Orange Juice 1 Qrt Grapefruit Juice 1 Qrt Mango (Diced) 3 Lbs Pineapple (Diced) 3 Lbs Salt to taste Note: Crispy Calamari, Orange Mango Pineapple Chutney
  20. 20. 20 Pastas  All your pastas are available as an appetizer $8.00 or as main course 18.00 Penne, Spaghetti or Fettuccines, Chunky Marinara Sauce. Penne Broccoli Fleurettes, Red Onion, Pine Nuts, Garlic, Cherry Tomatoes and Olive Oil.   Spaghetti with Crisp Prosciutto, Roasted Tomato, Caper Sauce and Aged Parmesan.   Fettuccines Four Cheese Cream Sauce with Caramelized Radicchio and Red Onions.
  21. 21. 21 Technique: The pasta will be cooked “Al dente’ in salty boiling water and a touch of olive oil. When ready, pour them in a colander and lightly cool them down with iced water, that will stop the cooking process. When they are still luke warm, lay them down on a sheet pan where they will become room temperature and then coat them lightly with olive oil & refrigerate. Marinara Sauce: This is by far the most important sauce on the menu. It has to be absolutely consistent and also bear in mind that a lot of kids will take it …Not too spicy please. In a saucepan, saute the onions in olive oil, but do not let them brown. To the saucepan, add the liquid drained from the diced tomatoes and tomato paste. Add the basil, Italian seasonings, sugar, bouquet and crushed red peppers. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half. Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute. Restaurant Note: All pasta will be served with a side of parmesan. Penne Marinara Ingredients for 10 Servings Penne Pasta 3 Box Marina Sauce: 1 Gallon Onions (Minced) 2 Cups Olive Oil ½ Cup Tomato Paste 1 Cup Can Tomatoes (Italian) 3 Ea Tomato Pureed 1 Ea Fresh Basil 1 Bch Bouquet Garnit 1 Ea Italian Seasoning 1/4Cup Sugar ¼ Cup Red Pepper Flakes 1 Tsp Salt & Pepper to Taste. Note:
  22. 22. 22 Technique: The pasta will be cooked “Al dente’ in salty boiling water and touch of olive oil. When ready, pour them in a colander and lightly cool them down with iced water, that will stop the cooking process. When they are still luke warm, lay them down on a sheet pan where they will become room temperature and then coat them lightly with olive oil & refrigerate. Vegetable Stock: A large amount of water will be kept on a burner with diced carrots, onions and celery, tomato, bay leave, whole pepper corn and a bouquet garnit. Also, add a bottle of white wine and salt to taste. Cook for 30 min. and strain. Comfit the Tomatoes: Coat the tomatoes in olive oil and dry oregano. Bake at very low heat, 200 degrees for a couple of hours until evaporation of water and the tomatoes become firm. Service Time: All your garnishes will be pre blanched and “Al Dente”. Sautée the onions in hot olive oil, 20 sec. Add peppers and tomatoes. Finish with broccolis and pine nuts and deglaze with the stock. Cook for 10 more sec. Combine with the hot pasta and serve. Restaurant Note: All pasta will be served with a side of parmesan. Spaghetti, Broccoli fleurettes, Red Onion, Pine Nuts, Garlic, Cherry Tomatoes, Olive Oil Ingredients for 10 Servings Dry spaghetti 2 Pk Vegetable Stock: Water as needed White wine 1 Btl Carrot /onion/ celery 2 Cups Bay leaves 10 Ea Whole pepper corn 1 Tbsp Bouquet garnit 1 Ea Fresh tomatoes 6 Ea Salt & pepper to taste. Garnishes: Broccoli fleurettes 2 Cups Tri colour bell peppers 2 Cups Red onions (sliced) 1 Cup Cherry tomatoes 2 Pt Olive oil 1 Qt Roasted pine nuts 2 Cups Salt pepper and Suzie hot sauce to taste. Note:
  23. 23. 23 Technique: The pasta will be cooked “Al dente’ in salty boiling water and a touch of olive oil. When ready, pour them in a colander and lightly cool them down with iced water, that will stop the cooking process. When they are still luke warm, lay them down on a sheet pan where they will become room temperature and then coat them lightly with olive oil & refrigerate. Alfredo Sauce: This is again a very important sauce in the menu. I choose a very basic and easy to execute recipe. Be sure to respect the proportions and the technique. In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add heavy cream and bouquet. Season with garlic powder, salt, and white pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Finishing Touches: Coat the radicchio with olive oil and balsamic grill until soft and chop. Sautée the onion in butter until golden. Deglaze with Port. Mix with the lettuce. Service Time: At pick up time, toss the pasta in sauce. Topped with a dash of lettuce onion mix. Restaurant Note: All pasta will be served with a side of parmesan. Fettuccines Four Cheese Cream Sauce Caramelized Radicchio and Red Onions Ingredients for 10 Servings Dry Fettuccini 2 Bx Alfredo Sauce: 1 Gallon Butter 8 Oz Cream Cheese ½ Cup Heavy Cream 2 Qt Bouquet Garnit 1 Ea Grated Parmesan 2 Cups Garlic Powder 2 Tbsp Salt & White Pepper to Taste. Garnishes: Radicchio 4 Ea Olive Oil ½ Cup Balsamic Vinegar ½ Cup White Onions (sliced) 1 Ea Butter 1/2 Cup Port Wine 1 Cup Note:
  24. 24. 24 Entrees All our entrees are going to be served with chef daily selection of starch, vegetable flan and fresh vegetables. Please ask your server. Meats and Poultry   Chicken Breast filled with Rock Shrimps $28.00 Tarragon Tomato Béarnaise.   Seared Filet Mignon $39.00 Your choice of Cognac Mustard Sauce, Béarnaise or Wild Mushroom and Port. Roast Pork Tenderloin, Manchego cheese and Sage $29.00 Papaya, Dry Raisin and Vanilla Relish     Feta oregano crusted Lamb rack $36.00 Sweet and Sour Mint Jus.   Center Cut Strip-Loin Steak $34.00 Your choice of Cognac Mustard Sauce, Béarnaise or Wild Mushroom and Port. Fish and Seafood   Garden Basil Rotini Pesto and Jumbo Shrimps $35.00 Garnish with a Parmesan Chip. Crab Meat Crusted Local Red Snapper $27.00 Lime Arugula Butter Sauce   Peppered King Fish Steak $25.00 Jalapeno Mango and Pineapple Fruit Salsa.   Seared Mahi-Mahi, $29.00 Malibu Rum and Coconut Essence.  Grilled Spiny Caribbean Lobster $55.00 Vanilla Mango Butter Sauce All Inclusive guests pay US$40.00 surcharge. This does not include wine by the bottle. All prices are subject to 22.5% Service & ABST
  25. 25. 25 Technique: Prior to the service, trim the meat of all silver & fat. Cut about a 4 oz. centre. Cut in the filet and split open. Diced the rest of the meat and refrigerate. Base for the filling: Saute the shrimps, onions and tarragon in the butter for a few minutes. Deglaze with the white wine and set on the side. Refrigerate. Filling: The meat will be process in a robot coupe, with first, the egg whites. When incorporated, finish with the cream, cognac, salt and pepper. Be careful, the cheese is very salty. Combine with a spatula the shrimps. Split the filet in 2 and fill with the mousse. Tie with kitchen twine. Sauce: Combine the shallots, pepper, white wine, vinegar and tarragon. Reduce to almost dry. In a bain marie, whip the yolks and the reduction with a bit of water until thick and creamy. Slowly whisk in the melted butter until incorporated. Whisk the chopped tomato. Service Time: Roast the chicken. To order, slice on the plate like the photo. Sauce under. Garnish with the legumes du jour. Note: Ballotine Chicken Breast and Rock Shrimps Tarragon Tomato Béarnaise Ingredients for 10 Servings Boneless Chicken Breast (6o z) 10 Ea Rock Shrimps 2 Lbs Butter 6 Oz Tarragon 3 Oz Onions Minced 1 Ea White Wine 1 Cup Egg White 3 Ea Heavy Cream 1 Cup Cognac 2 Oz Sauce: Shallots, Minced ½ Cup Crack Pepper ½ Tsp Dry White Wine 1 Cup White Wine Vinegar 1 Cup Tarragon 2 Tbs Egg Yolks 10 Ea Water 10 Tbs Butter Clarified 2 Lbs Tomato Sauce ½ Cup
  26. 26. 26 Technique The idea here is to give all the meat lovers the possibility to go any where they want with the choices of 3 very distinctive sauces. Mustard Cognac: Sauté shallots in hot butter, 3 min. Flambée Cognac. Deglaze Madera. Add the veal stock and seasonings. Simmer. While skimming for 10 min, whisk the mustard at the end. The sauce should NOT boil. Béarnaise: Crack the fresh whole pepper corn with a rolling pin. Dust the excess pepper off. Combine tarragon, vinegar, wine, peppercorns, shallots, tarragon with a bouquet garnit. Cook over high heat until reduced to almost dry. Make Hollandaise Sauce using tarragon reduction. When stiff, add chopped chervil/parsley at the end and season. Mushroom Port: Soak and clean the dry morel of any impurities. Thinly slice shallots. Sauté with the morels and regular white mushrooms for 3 min. Add Port and deglaze pan, scraping up any brown bits. Add Cabernet wine and boil sauce until almost evaporated and reduced to a glaze. Finish with veal stock, bouquet and boil sauce until slightly thickened. Whisk the butter mustard at the end. The sauce should NOT boil. Filet Migon, 3 Sauces Ingredients for 10 Servings Filet Mignon Steaks (6OZ) 10 EA Choice of Sauce on the side 3 OZ Vegetable Du Jour 1 SV Breadfruit Chip 1 EA Restaurant note: we will need a degree of cooking for this dish. Note:
  27. 27. 27 Technique: Prior to the service, trim the meat of all silver. You could do a natural jus that you add to the relish. Cut about a 6 OZ centre cut in the filet. Separate the ends and the centre. Base for the filling: Saute the onions and sage in the butter for a few minutes. Deglaze with the white wine and set on the side. Refrigerate. Filling: Dice the ends of the meat. Process in a robot coupe with first, the egg whites. When incorporated, finish with the cream & Cognac, salt & pepper. Be careful, the cheese is very salty. Combine with a spatula the cheese and sage in the mousse. Split the filet in 2 and fill with the mousse. Tie with kitchen twine. Sauce/Relish: Add the vinegar to the papayas. Add all ingredients, but honey, and reduce for 15 Minutes. Finish with honey. Service Time: Roast the loin to a medium, well sliced on the plate like the photo. Served a good amount of relish under. Garnish with the legumes du jour. Roasted Pork Tenderloin, Manchego cheese and Sage Filling. Papaya, Raisin & Vanilla Relish Ingredients for 10 Servings Center Cut Pork Tenderloins 10 Ea Butter 6 Oz Sage (Fresh if possible) 8 Oz Onions Minced 1 Ea White Wine 1 Cup Egg White 3 Ea Heavy Cream 1 Cup Cognac 2 Oz Manchego Cheese (small pieces) ½ Cup Papayas (ripe cube) 5 Ea Champagne Vinegar 1 Cup Sugar 2 Tbs Cinnamon Sticks 3 Ea Star Anise 3 Ea Vanilla Bean 2 Ea Raisins 1 Cup Honey ½ Cup Pork Jus Optional. Restaurant Note: Will be cook MW except if different degree mention. Note:
  28. 28. 28 Technique: The originality of this dish will be the golden brown crispy crust and the tanginess of the sauce. The fact of Caramelizing vinegar and sugar is called a “Gastrite”. It is one of the oldest cooking techniques and was in use 2000 years ago in crater of the culinary world…China. Crust the Lamb: Sear the lamb in olive oil. Keep it rare. When cold, brush it with Dijon. Refrigerate. In a robot coupe, mix all the ingredients. Puree until it reaches play dough consistency. Roll down until 1/8 inch. Top the meat with the crust. Base for the Sauce: Brown some regular lamb bones that you use for the “curry goat”. When golden, discard the fat. Add a mirepoix. Roast again for 10 minutes. Add water bouquet garnit and a bit of tomato paste. Cook for 45 minutes. Your stock is ready. Sauce: Combine vinegar, sugar and chutney. Reduce until golden caramelization. Deglaze lamb stock. Bring to a simmer. Whisk in the butter. Add tomato and mint, salt and pepper to taste. Service Time: Roast the lamb. To order, respect the degree of cooking. Garnish like the photo. The sauce will go under. Feta Oregano Crusted Lamb Rack Sweet and Sour Mint Jus Ingredients for 10 Servings Lamb Racks 10 EA Olive Oil 20 OZ Dijon Mustard 20 OZ Crust: Panko white Bread Crumbs 2CUPS Garlic Cloves ¼ CUP Greek Feta Cheese ½ CUP Fresh Parsley (chopped) ½ CUP Room tTmperature butter 6 OZ Flour 2 TBS Sauce: Vinegar 1 CUP Brown Sugar ½ CUP English Chutney ½ CUP Lamb Stock 1 QT Room Temperature Butter 8 OZ Tomatoes (diced small, no seeds) 2 EA Fresh Mint 2 TBS Restaurant Note: We will need a degree of cooking for this dish. Note:
  29. 29. 29 Note: New York Steak, 3 Sauces Ingredients for 10 servings New-York Steaks (8OZ) 10 EA Choice of Sauce on the side 3 OZ Véegetable Du Jour 1 SV Breadfruit Chip 1 EA Restaurant note: we will need a degree of cooking for this dish. Technique The idea here is to give all the meat lovers the possibility to go any where they want with the choices of 3 very distinctive sauces. Mustard Cognac: Sauté shallots in hot butter for 3 min. Flambée Cognac. Deglaze Madera. Add the veal stock and seasonings. Simmer. While skimming for 10 min, whisk the mustard at the end. The sauce should NOT boil. Béarnaise: Crack the fresh whole pepper corn with a rolling pin. Dust the excess pepper off. Combine tarragon vinegar, wine, peppercorns, shallots and tarragon with a bouquet garnit. Cook over high heat until reduced to almost dry. Make Hollandaise Sauce using tarragon reduction. When stiff, add chopped chervil/ parsley at the end & season. Mushroom Port: Soak and clean the dry morel of any impurities. Thinly slice shallots. Sauté with the morels and regular white mushrooms for 3 min. Add Port and deglaze pan, scraping up any brown bits. Add Cabernet wine and boil sauce until almost evaporated and reduce to a glaze. Finish with veal stock, bouquet and boil sauce until slightly thickened. Whisk the butter mustard at the end. The sauce should NOT boil.
  30. 30. 30 Technique: The pesto will be always made in the house. When you cover the top to avoid the oxidation ….he will keep for weeks. Base for the Pesto: In a robot coupe, puree the garlic with olive oil first. When it reaches a puree consistency, add the basil and then finish with the pine nuts and goat cheese. The mix has to be thick and emulsified. If it “looks” broken, you have to do it again. Parmesan Chip: In a clean omelette pan, spread a good amount of shredded parmesan. Cook until golden and flip on the other side. When golden and crisp on both sides, keep on a paper towel. Have about 30 of them ready every evening. Service Time: Sautée 8 shrimps per order in Olive oil about 30 seconds. Deglazed with the white wine, reduce. Add pesto and cream. Reduce until syrupy and top with the parmesan chips. Garden Basil Rotini Pesto and Jumbo Shrimps Ingredients for 10 Servings Rotini Pasta (Blanched, al Dente) 2 Bx Jumbo Prawns (16-20) 8 Ea Olive Oil 20 Oz Pinot Grigio Wine 1 Btl Pesto 1 Gallon: Olive Oil 56 Oz Garlic 16 Oz Basil Leaves 8 Oz Goat Cheese 16 Oz Pine Nuts 12 Oz Heavy Cream 1 Pt Parmesan Chips 10 Ea Restaurant note : extra cheese available on the side. Note:
  31. 31. 31 Technique: Pre-sear this fish with olive oil on the flat top. Crust: In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Spread the mixture evenly over the fish. Sauce: Reduce the vinegar, wine, shallots, mignonette and bouquet until almost dry. Add the cream and reduce by half. Wisk the room temperature butter. Season to taste. Strain through a china cup; add the watercress in a blender. Bring the sauce to a single boil. Add the lemon juice and keep warm. Service Time: Roast the fish in the oven until done. Garnish like the photo. Drizzle the oils on the plate. Set the fish on the bottom half and finish with the watercress beurre blanc. Garnish with the legumes du jour. Crab Meat Crusted Red Snapper, Arugula Lime Butter Sauce Ingredients for 10 Servings Red Snapper Seak (6 Oz) 10 Ea Crab Meat 20 Oz Bread Crumbs 4 Cups Minced Peppers, Onions, Jalapeno 1 Cup Mozzarella ½ Cup White Vinegar 1 Cup White Wine 1 Cup Minced Shallots 1/2Cup Cracked Mignonette 1 Tbs Bouquet Garnit 1 Ea Heavy Cream 1 Quart Room Temperature Butter 2 Lbs Blanched Arugula 1 Lbs Salt Pepper Espelette Pepper, Lemon Juice, Vegetables du Jour. Note:
  32. 32. 32 Technique: The fruit salsa will be the key factor of this dish. The problem is, due to the large amount of acidity it will have to be done daily, because it will become mushy over night. That will be the first thing to do when you come in the afternoon. Fruit Salsa: In a saute pan, combine the sugar, the white vinegar and fish stock. Bring to a simmer. During this time, open the vanilla beans lengthwise and scrape the vanilla seed from the middle. Add them to the boiling liquid and cook for 3 minutes. Dice the mangos and pineapple in ½ inch cubes. Mix them in a bowl, scallions, jalapeno peppers, lime juice and rind, and hot sauce. Pour on the top, the vanilla reduction & mix. Taste for salt and pepper. Refrigerate. Service Time: Crack the black pepper corns with a rolling pin. Get rid of the excess powder pepper (too bitter). Coat your fish. To order, sautee in walnut oil, flambéed rum, deglaze Chardonnay & finish with a touch of fish stock. Serve on a bed of room temperature salsa. Garnish with the vegetables du jour. Peppered King Fish Steak Lime Jalapeno Mango Fruit Salsa Ingredients for 10 Servings King Fish Steaks (6 Oz) 10 Ea Crack Black Pepper 8 Tsp Walnut Oil 20 Oz Cavalier Rum 20 Oz Chardonnay 1 Btl Fish Stock 1 Qt Fruit Salsa: Sugar ½ Cup White Vinegar ½ Cup Fish Stock 1Cup Vanilla Bean 3 Ea Mango (Ripe) 3 Ea Pineapple (Ripe) 2 Ea Scallions (Minced) ½ Cup Jalapeno Peppers ½ Cup Limes (Juice & Rind) 4 Ea Hot Suzie Sauce to taste Note:
  33. 33. 33 Technique: Prior to the service, pre-sear this fish with olive oil on the flat top. Base for the Sauce: Make a Roux Blanc with the butter and flour. Let it cool down. Combine the fish stock and heavy cream and bring it to a simmer. Whisk the cold roux in the hot stock until the mix is smooth. Skim the top and cook for 10 min. Strain. Sauce: Saute the shallots in the butter. No colour please. This sauce needs to be white. Flambée with the rum. Add the white wine. Reduce until dry. Gently add the fish veloute and simmer for another 10 minutes. Wisk the room temperature butter. Season to taste. Strain through a china cup; Bring the sauce to a single boil. Add the lemon juice and keep warm. Service Time: Roast the fish in the oven until done. Garnish like the photo. The sauce will go under and the shredded roasted coconut on the top. Garnish with the legumes du jour. Seared Mahi-Mahi Malibu Rum and Coconut Sauce Ingredients for 10 Servings Mahi Mahi Steak (6 Oz) 10 Ea Olive Oil 20 Oz Flour 8 Oz Butter 8 Oz Fish Stock 2 Qt Heavy Cream 1 Cup Butter 8 Oz Minced Shallots 1/2 Cup Malibu White Rum 6 Oz White Wine 1 Cup Minced Shallots 1/2 Cup Room Temperature Butter 5 Oz Lemon Juice ¼ Cup Roasted Shredded Coconut 1 Cup Note:
  34. 34. 34 Technique: The lobster, if fewer than 2 pounds will be served in 2 halves like on the picture. If the crustacean is bigger we will just serve one half. In both cases the product will be pre-cook and frozen and brought back to temperature in a court bouillon. Court Bouillon: A large amount of water will be kept on a burner with diced carrots, onions and celery, bay leave, whole pepper corn and a bouquet garnit. Also add a bottle of white wine and salt to taste. Vanilla Mango Butter Sauce: Split open the vanilla beans and simmer with the heavy cream. Combine shallots, vinegar, white wine bouquet, 7 min. Reduce to almost dry. Add the vanilla cream and reduce gently for 10 min. Remove the bouquet and add the butter gradually. When thickened, add the mango and puree again…finish with the lemon juice. The sauce is ready. Keep warm. Service Time: At pick up time, submerge the lobster in the court bouillon. Served as on the photo with sea grape leaves & pineapple top and vegetable du jour. Restaurant Note: The kitchen needs to know if the lobster is “au Natural” or vanilla /mango sauce. Grilled Spiny Caribbean Lobster Vanilla Mango Butter Sauce Ingredients for 10 Servings Caribbean Lobster 10 EA Court Bouillon: Water as needed White Wine 1 Btl Carrot /Onion/Celery 2 Cups Bay Leaves 10 Ea Whole Pepper Corn 1 Tbsp Bouquet Garnit 1 Ea Tomato Sauce 2 Cups Salt to Taste Vanilla Mango Butter Sauce: 1/2 Gallon White Vinegar 1 Cup White Wine 2 Cups Shallots (Minced) ½ Cup Bouquet Garnit 1 Ea Heavy Cream 2 Cups Vanilla Beans 3 Ea Room Temperature Butter 3 Lbs Mango Pulp (Ripe) 8 Oz Lemon Juice 6 Oz Note:
  35. 35. 35 Recipe Dishes
  36. 36. 36 Desserts    Pumpkin Cheese Cake $12.00 Whip Cream, Caramel Sauce and Ginger Cookie Crumble   White Chocolate Raspberry Cheese Cake $11.00 Raspberry-swirled white Chocolate Cheese-Cake, White Chocolate on a Pinot Grigio infused Mango Sauce   Tiramisu $10.00 A layer of Creamy Custard set atop Espresso soaked Lady Fingers   Dark and White Chocolate Cake $9.00 Strawberry and Passion Fruit Sauce   Cappuccino Crème Brulée $9.00   Daily Selection of Sorbets $8.00   Daily Selection of Ice Cream $8.00
  37. 37. 37 Dessert Dishes Chocolate Cake Creme Brulee Raspberry Cheese Cake Chocolate Cheese Cake Pumpkin Cheese Cake Tiramisu
  38. 38. 38
  39. 39. 39 AT A GLANCE
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