Bahamas Dining - Indigo Island Sample Menu 2
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Hors d'oeuvres
- avocado, mozzarella, cherry tomatoes cups
- gazpacho in cucumber cup
- layered terrine, goat cheese, pesto, tapenade, bell peppers
- asparagus, proscuitto, parmesan filo roll
- thai seared scallops on grilled pineapple chop
- salmon tartar, sweet red onions creme fraicne
- warm crab dip
- marguarita shrimps
- mini crab cakes, tomatoes ginger salsa
- goat cheese pistachio ball on caramelized pear slice
- variety bruschettas
- fresh figs prosciutto wrap
- tapas: albondigas, calamari's, mussel catalane, anis flambes shrimps
- mushroom, Italian cheese puff
- exotic fruits, ceviche, coco curry emulsion
- smoked salmon, endive bites
- rye bread, smoked salmon, cucumber dill marinated
- Bahamian specialties and ...
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- Classic caviar service
Starters
- casserollette lobster bisque
- asparagus and crab soup
- "Paul Bocuse" provencal mussel soup
- carrots/orange/ginger soup
- roasted tomatoes and white beans soup
- leaks/spinach soup with black rice
- scampi dress in green in sweet wine sauce
- pink peppercorn, vanilla lobster medallions
- crusted citrus scallops on baby spinach
- salmon shitake mushroom, white wine sauce in filo nest
- seared scallops on passion fruits reduction
- warm "crottin de chavignol", endives, apple, celery, dried
- cranberries, walnut oil and vinaiger dressing
- heart of palm, corn, avocado, tomatoes, salad with tarragon vinaigrette
- baked glazed pear with mascarpone, blue cheese, candied pine nuts on
- watercress and mache nest
- warm wrap goat cheese, spinach, dried strawberries, toasted
- almonds, bloody orange vinaiger salad
- roasted vege, mozza terrine, red bell peppers coulis, basil oil infusion
- romaine, applewood smoked bacon, roquefort, walnut, apple salad
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