The document provides the menu for Piccolos restaurant in Antigua, including appetizers, soups, salads, pastas, main dishes and desserts. For each item, there is a description of ingredients and preparation techniques. Notes are included after each recipe to provide additional context or serving suggestions from the chef. The menu showcases fresh local ingredients and international fusion cuisine.

1. 1
MENUS
“Piccolos, Mondo”Chef Eric Scuiller
Master Chef of France Winter 2015

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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Recipe Dishes

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
Dessert Dishes
Chocolate Cake
Creme Brulee
Raspberry Cheese Cake
Chocolate Cheese Cake
Pumpkin Cheese Cake
Tiramisu

38. 38

39. 39
AT A GLANCE

40. 40
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