Irish Gourmet Club & Caribbean Week

SPRING BREAK CARIBBEAN MENU – MARCH 8TH – 18TH

CELEBRATE ST. PATRICK’S DAY EARLY!!!

THURSDAY MARCH 15th, 6:30 pm, $39 per Guest

Appetizers:

Shepherds Pie Sliders

Asparagus & Capriole Goat Cheese Flatbread, Oil, Garlic, and Pine Nuts

Smoked Salmon Mousse on Oat Cakes, Chives

Soup:

Coddle – Chunky Potato Stew with Bacon, Sausage, Onion, Carrot, and Parsley

Salad:

Irish Pub Salad – Good Life Greens, Pickled Onion, Hard-boiled Egg, Cucumber,

Bleu Cheese, Creamy Tarragon Vinaigrette

Fish:

Irish Cod Cakes – Crispy Cod Cakes, Baby Arugula, Pink Peppercorn Beurre Blanc

Entree:

Traditional Corned Beef & Cabbage – FARM-brined Corned Beef Brisket, Roasted

Purple Potatoes, Braised Green Cabbage, Steamed Root Vegetables

Dessert:

Irish Apple Cake with Vanilla Custard Drizzle

Irish “Potato” Candies – Coconut Truffle coated in Cinnamon

RESERVATIONS REQUIRED

Menu Subject to Change

SPRING BREAK – FARM CARIBBEAN WEEK

MARCH 8th thru the 18th

DRINKS:

Hibiscus Cool Aid – Jamaican Sorrel Flowers, Cinnamon Sticks,

Star Anise, Citrus and Cane (non-alcoholic)  $5

Pineapple Martini – Chef’s Pineapple Syrup, Vodka, Fresh Lemon Juice  $9

Trinidad Spiced Rum Punch – Chef D’s Spiced Syrup, White & Spiced Rums,

Limes, Freshly Grated Nutmeg  $9

APPETIZERS:

Paradise Kitchen Banana & Butternut Bisque, Caribbean Spices,

Coconut Milk  –  (Vegan)  $7

Jamaican Crab & White Fish Cake, Passionfruit Gastrique,

Cucumber-Radish Salad   $12

Caribbean “Get Sprung” Salad – Pineapple Pomegranate, Capriole Goat

Cheese, Spiced Macadamia Nuts, Blood Orange Vinaigrette  $12

MAIN COURSES:

Blackened Mahi-Mahi – Coconut Jasmine Rice, Rainbow Chard,

Tomatillo Salsa  $28

Carty’s Anguillian Goat Curry – Scotch Bonnet Peppers, Vegetable Provisions,

Island Herbs, Coconut Rice & Peas  $25

DESSERT:

Ali’s Caramelized Flaming Bananas – Hartzell’s Vanilla Ice Cream,

Toasted Coconut, Rum  $12