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RESERVEDnyc MENU

APPETIZERS
Sweet Potato Crab Cake with Garlic Aioli and Mango Salsa by Chef Purmessur

Spicy Blend Chick Pea Salad with Yogurt by Chef Shorne

“Drunken Shrimp” poached shrimp in Wray & Nephew Overproof Rum infused with Jalapeño Pineapple Broth,Banana and Cashew by Chef Shorne

Bahamian Conch salad, citrus caviar, micro celery, “Flying Fish” conch cracker by Chef Tibbitts

Curried Goat Sliders by Chef Purmessur

ENTREES
Spice Rub Tenderloin with Garganzola Cheese Sauce by Chef Purmessur

Chicken Breast  Marinated in Apple Raisin Sauce and St. Lucia Bounty Rum with a Mango Chutney Compote by Chef Purmessur

Octopus Confit with Yellow Yam and Jackfruit Risotto by Chef Shorne

Butter Poached Bahamian Lobster Tail with Brown Butter Powder, Roasted Oyster Mushroom, Cauliflower, Grape Tomato, Potato Fondant, Nasturtium, Mango Miso Butter Emulsion by Chef Tibbitts

Baked Salmon with Primofiori  Lemons, Madagascar Peppercorn and Pomegranate Pimento Reduction by Chef Sean Jean

 Jerk Marinated Leg Steak of Pork With Balsamic Red Wine Reduction and Tamarind Drizzle by Chef Sean John

 Jasmin Pumpkin Rice with Seasonal Herbs by Chef Sean John

 DESSERTS
by Chef Purmessur

Pumpkin Ginger Bread Pudding l Passion Fruit Chocolate Cups l Aged Appleton and Soursop
Sweet Potato Dumpling with Plum Sauce l Sliced Rum Cake
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PRELIMINARY MENU – SUBJECT TO CHANGE.