Food For Thought Entrees:
Corn fed Chicken Breast filled with Goat's Cheese Mousse
Pan Fried Snapper with a Spicy Crisp Vegetable Julienne and Lemon Butter Sauce
Mediterranean Salmon with Roasted New Potatoes, Olives, Tomatoes and Minted Snap Peas
Indian Chicken Korma
Roasted Jerk Pork Tenderloin with Thyme Gravy
Grilled Lamb Cutlets with Honey and Rosemary Glaze in a Port Wine reduction
Sauteed Calves Liver with a Caramelized Onion Gravy
Beef Wellington served with a Mushroom and Onion Duxelle wrapped in a Flaky Pastry
Soy Marinated Sea Bass Fillet pan fried with Cilantro and Rice
Bacon wrapped Shrimp glazed with Tortuga Rum and Mango Sauce
Oriental Chicken or Beef Stir-Fry served with Vegetables
Grilled Mahi Mahi served with a spicy Cayman Style Sauce
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