$120.00 PER PERSON – $360.00 MINIMUM
INCLUDES CHEF AND SERVER (5+ GUESTS)
A 15% GRATUITY & 5.5% GOVT. TAX WILL BE ADDED TO ALL PARTIES
PARTIES OF 4 OR MORE MAY CHOOSE 2 ITEMS
FROM APPETIZER AND MAIN COURSE ITEMS
APPETIZERS– CHOOSE 1
Live Ceviche (V/GF)
Hearts of Palm, Cucumber, Tomatoes, Bell Peppers, Sweet Corn, Cilantro, Lime and Chile. Crispy Yucca Chips
Beet Poke Salad with Ginger-Sesame –Miso Dressing (V/GF)
Finely Diced Roasted Pink and Golden Beet Poke Salad with a Creamy Ginger-Sesame-Miso Dressing, Grilled Pineapple, Local Greens & Crispy Plantain Chips
Beijing-Style Vegetable Wontons (V)
Beijing-Style Soft Wontons Poached in an Aromatic Broth, Drizzled Lightly with Ponzu and Garnished with Scallions, Chile, and Cilantro
Crispy Tofu, Bok Choy and Shiitake Mushroom Spring Rolls (V)
Bok Choy, Grilled Tofu, Grilled Shiitakes, and Scallions in a Crispy Wrapper. Served with a Ponzu Dipping Sauce
Beet and Goat Cheese Ravioli
Beet and Goat Cheese Ravioli in a Soft Wonton Wrapper. Lemon-Parmesan Sauce
Artisanal Cheese Platter
Platter of Artisanal Cheeses, Fruit and Crackers
Jamaican Jerk Black Bean Cakes (V/GF)
Mildly Spicy Pan Crisped Jamaican Jerk Black Bean Cakes with Tropical Fruit Salsa and Avocado Sauce
Fresh Vietnamese Avocado and Mango Summer Rolls (V/GF)
Fresh Avocado, Mango, Asian Vegetables, Rice Noodles and Herbs Rolled in a Soft Vietnamese Rice Wrapper. Vietnamese Vegetarian Lime Dipping Sauce .
Phyllo Samosa Triangles with Two Chutneys (V)
Cumin-Spiced Potato, Cauliflower and Green Pea Spring Rolls. Served with Homemade Mango & Cilantro-Mint Chutneys
Live Raw Rolls (V/GF)
Mango, Cucumber, Scallions, Asian Style Pickled Red Cabbage, Carrots, Cilantro, Sesame Seeds in a Soft Rice Wrapper. Spicy Peanut Sauce.
Smoked White Bean Hummus with Harissa Yucca Chips (V/GF)
Creamy Hummus Made with Cannellini Beans and Smoked Sea Salt. Served with Crispy Local Yucca Chips Seasoned with a Touch of Harissa Spice Mix for an Extra Kick!
Warm Artichoke Dip with Local Baby Kale
A Retro Classic with a Contemporary Twist. Local Baby Kale Replaces the Traditional Spinach, and made Creamy with Sour Cream and Cream Cheese. Served with Your Choice of Crackers or Sliced Raw Vegetables.
RawMazing Tea Sandwiches (V)
Stacked Pink Beet, Golden Beet & Cucumber “Tea Sandwiches” with a Pine-Nut-Lemon-Tarragon Filling.
Himalayan Pink Sea Salt
Vegan Chicharrones (V/GF)
Crispy Yucca “Chiccharonnes” Topped with Avocado, Radishes, Micro Mix, and Cilantro.
Cashew Crema and Gauva Pepper Sauce
Mini Kale and Risotto Cakes with Romesco Sauce
Crispy-Creamy Kale and Risotto Cakes Served with a Roasted Red Bell Pepper – Garlic-Almond Romesco Sauce
East West Dynamite Sushi Roll
Spicy Tofu, Mango and Avocado Roll Topped with Slightly Torched Spicy Miso Mayo and St. John Honey Ponzu
Sweet Dragon Sushi Roll
Kabayaki No Tare Glazed and Grilled Shiitake Mushroom and Avocado Roll with Cucumber and Scallions.
Mini Hearts of Palm “Crab Cakes” with Avocado-Greek Yoghurt “Aioli”
Homemade Hearts of Palm “Crab Cakes” with Red Bell Peppers, Celery, Scallions, Fresh Corn Kernels Crispy Pan-Fried. Served with a Creamy Fresh Avocado Aioli
Sesame-and –Soy Watermelon “Poke”
Marinating and Searing the Watermelon Concentrates its Flavor. Add Fresh Avocado, Cucumber, Scallions and a Sesame Soy Dressing. Topped with Cilantro and Sesame Seeds. Crispy Wontons.
Buttermilk Fried Cauliflower with Mini Potato Salad and Tarragon Ranch
Crispy Buttermilk Fried Cauliflower Florettes with a Mini “Potato Salad” Drizzled with Tarragon Ranch Dressing
Roasted Pumpkin Pureé Flatbread with Ricotta, Local Greens & Brussel Sprout Leaves
Homemade Crispy Flatbread Topped with Local Roasted Pumpkin Pureé and Creamy Ricotta. Topped with Fresh, Mildly Spicy Organic Local Greens and Crispy Fried Brussel Sprout Leaves
Moroccan Tangine Flatbread with Roasted Eggplant, Fresh Spinach & Mint Vinaigrette (V)
Homemade Crispy Flatbread Topped with a Moroccan Tangine-Style Tomato Sauce, Roasted Local Eggplant, Topped with Fresh Spinach and Drizzled with Mint Vinaigrette
Roasted Cauliflower Flatbread with Pistachio-Kalamata Tapenade and Local Micro Greens
Homemade Crispy Flatbread Topped with Pistachio-Kalamata Tapenade. Topped with Roasted Cauliflower, Micro Greens, Balsamic Redux.
Vegetarian Tomato and Arugula Pesto Flatbread
Homemade Crispy Flatbread Topped with San Marzano Tomato Sauce, Buffala Mozzarella and Goat Cheeses. Drizzled with Fresh Local Organic Arugula-Pine Nut Pesto and Reduced Balsamic Drizzle.
SALADS & SOUPS– CHOOSE 1
Warm Macadamia Nut Crusted Goat Cheese and Sliced Beet Salad (GF)
Coral Bay Organics’ Mixed Greens Tossed with a Fresh Lemon Vinaigrette
And Topped with Sliced Beets and Warm Macadamia Nut Crusted Goat Cheese.
St. John Drunk Bay Salad
Butter Lettuce, Raddichio, and Romaine, Tossed in a French “Vraie” Vinaigrette and Topped
with Pomordori Al Forno Tomatoes, and Avocado . Garnished with Hot and Crispy Brie Wontons.
Finished with Organic Sea Salt Collected by Chef Julie Van Pelt from Drunk Bay/Saltpond here on St. John!
Grilled Asian Pear and Cypress Grove Goat Cheese Salad (GF)
Grilled Asian Pear and Cypress Grove Goat Cheese Salad with Coral Bay Organics’ Mixed Greens,
Candied Pecans, and Balsamic Vinaigrette
ADD $3.00 PER PERSON
Nirvana Temple “Sunrise” Salad (V/GF)
Coral Bay Organics Mixed Greens, Cucumbers, Tomatoes, Shredded Beets and Carrots, Avocado and
Seasonal Sprouts with a Balsamic Vinaigrette
Coral Bay Organics Mixed Green Salad (GF except EWC Vin)
East-West Vinaigrette, Balsamic, Lemon Vinaigrette, or French “Vraie” Vinaigrette
Totally Cool Gazpacho with Avocado-Cilantro Crème Frâiche (GF)
A Light & Fresh Combination of Fresh Tomatoes, Cucumber, Red Onion, Red Bell Pepper, Cilantro and Mild Chiles, with a Touch of Cumin, Olive Oil, & Ginger Rice Vinegar. Served with a Creamy Avocado-Crème
Thai Coconut Lemongrass Soup with Tofu & Baby Bella Mushrooms (V/GF)
Fragrant Thai Coconut Lemongrass Soup with Tofu, Baby Bellas, Grape Tomatoes, Scallions, and Basil
Tomato Soup with Arugula
Flavorful Tomato Soup with Fresh Arugula and Shaved Pecorino. Served with Garlic Confit Toasts
ALL PARTIES MAY ORDER ADDITIONAL ITEMS FROM THE ABOVE IF THEY DESIRE – PLEASE INQUIRE ABOUT INDIVIDUAL ITEM PRICING
MAIN COURSES – CHOOSE 1
Moroccan Spiced Chickpea Cake (V/GF)
Crispy Moroccan Spiced Chickpea Cake with Roasted Carrots, Cauliflower, Sautéed Broccoli, Onions, & Jalepeno. Coconut Curry Sauce, Homemade Mango Chutney, Sliced Almonds
Herb Grilled Cauliflower Steak with Portobello Mushroom (V/GF )
Local Kale-Walnut Pesto Crusted Grilled Cauliflower Steak Topped with a Grilled Portobello Mushroom Cap over Green Beans. Umami –Bomb Vegetarian Demi-Glace
Savory Spinach and Chard Phyllo
Savory and Chard Phyllo Purse with Leeks, Lemon, Goat Cheese, Rosemary and Walnuts. Served Slow Cooked Italian Butter Beans, Romesco and Roasted Artichokes with Lemon Oil and Mint
Herb Roasted Poblano Chile (GF)
Herb Roasted Poblano Chile Stuffed with Quinoa, Sweet corn, Grilled Onions, Cilantro, and Goat Cheese. Fire Roasted Salsa, Avocado, and Sour Cream. Topped with Rancheros Sauce. Slow Cooked Rancho Gordo Beans.
Crispy Coconut Risotto Cake with Grilled Local Eggplant and Thai Curry Sauce (V/GF)
Crispy Coconut Risotto Cake Served Over Grilled Local Eggplant and Yellow Squash. Thai Red Curry Sauce. Topped with Thai Cucumber, Grape Tomato, Basil, Mint and Cilantro Relish. Spicy Peanut Crunch
Vegetarian Roast Wellington
Mushroom-Walnut Duxelle, Lentil, Quinoa, Vegetables, and Herbs in Puff Pastry, and Baked Until Golden. Served with Vegetarian Mushroom Gravy, Roasted Hasselback Carrots, and Sautéed Local Farm Vegetables
Grilled Portobello Mushroom Over Cauliflower Mash (V/GF)
Grilled Portobello Mushroom Cap over Cauliflower Mash with Vegan Mushroom Gravy. Served with Green Beans
Rustic Paella (V)
Orzo Pasta, Green Peas, Cauliflower Florets, Onions, Broccoli, Bell Peppers, Golden Crescent Saffron, Butternut Squash, and Fire Roasted Tomatoes, Simmered in a Vegetarian Broth and Topped with Scallions
Pappardelle with Local Baby Kale & Walnut-Herb Pesto
Pappardelle Pasta Tossed in a Creamy Walnut Herb Pesto and Fresh Local Baby Kale. Parmesan
Sweet Ginger Grilled Tofu (V/GF)
Sweet Ginger Grilled Tofu with Parsnip Purée, Glazed Daikon and Carrots, Sautéed Baby Bok Choy
Rainbow Padt Thai Noodles (GF)
Rice Noodles Stir-Fried with a Rainbow of Vegetables, Herbs, Tofu, Egg, Chiles, Garlic & Cilantro with a Vegetarian Padt Thai Sauce with Peanuts
DESSERT-1
Key Lime Pie
Flourless Chocolate Torte with Berry Sauce
Banana Coconut Cake
Triple Chocolate Cake
Mango Sorbet
Fresh Fruit Platter
Assortment of Cookies
Banana Wontons with Vanilla Ice Cream and Rum-Caramel Sauce. Our Signature Dessert.
Sautéed Bananas, Cinnamon, Brown Sugar and Spiced Rum Folded into a Won-Ton Wrapper and Fried Crisp.
Served on a bed of Rum-Caramel Sauce and Topped with Homemade Vanilla Ice Cream.
ADD $5.00 PER PERSON