Our Signature Dish: Soy–Miso-Sake Marinated Sea Bass Grilled to Perfection. Served with Asian-Style Asparagus and Mashed Potatoes with a Touch of Wasabi.
Fresh Caribbean Grouper, Pan Roasted Crispy on the Outside, Moist
and Flaky on the Inside. Served Over Josephine’s Greens and Grape
Tomatoes Tossed with a Warm Pan Sauce Reduction of Shallots, White Wine,
Parsley, Lemon Zest and a Touch of Butter. Garnished with Toasted Slivered
Fresh Mahi-Mahi Spritzed with Lime and Grilled. Served Over Jasmine Rice,
Stir-Fried Asian Vegetables,
and a Mildly Spicy Thai Red Curry Coconut Sauce. Asian Cucumber Salad Served
on the Side
Lobster, Shrimp and Diver Scallops Sautéed with Garlic
and Deglazed with White Wine and a Touch of Brandy. Tossed Together with
a Rich Tomato Sauce Made with Crustacean Shells for Extra Richness. Finished
by Combining the
Fettucine Pasta, Local Sea Salt,
Basil and Chives
Vegetarian - $24.00
Add Local Arugula and Toasted Pine Nuts
Grilled Atlantic Salmon Served Over Linguine Tossed in a Lemon-Basil-Shallot
Cream Sauce with Fresh Diced Tomatoes
14 oz. Caribbean Lobster Tail, Split and
Grilled “Lolo” Style (Over Open Flame Sprayed with Seawater).
Served with Lime-Butter,Fresh Asparagus,
and Roasted Baby Red Bliss Potatoes
12-14 oz. Caribbean Lobster Tail, Split and Sautéed in the Shell. Pulled out of the Shell and Served in Medallions on Top of Sticky Rice with Stir-Fried Asian Vegetables and a Lobster-Curry Reduction Sauce. Topped with Crispy Fried Basil Leaves
Beef Tenderloin Rubbed with Japanese Spices then Grilled. Served
Over Ripe Plantain-Yukon Gold Mashed
Potatoes, Stir-Fried Organic Tat Soi with a Shoyu-Mirin Demi Glace. Topped with
Osso Bucco Pork Shank Ginger-Soy Braised until Meltingly Tender. Served
with Your Choice of Mashed Potatoes or Jasmine Rice.
Stir-Fried Asian Vegetables and Ginger-Soy Reduction
Sauce with a Touch of Orange
Garnished with Fresh Cilantro
Flank Steak Slow Marinated in an Asian Style BBQ Sauce and Then
Grilled. Served with Roasted Garlic Mashed Potatoes
Local St. John Honey and Chinese Sichuan Peppercorn Grilled Rack
of Baby New Zealand Lamb Rack with a
Veal Demi-Glâce Reduction Sauce, Roasted New Potatoes and Sautéed
Sugar Snap Peas “Sofritto”
10oz. Skin-On Free Range Roast Chicken Breast Served with East West’s Thai-Style Peanut Mole (no chocolate) with Ancho and Chipotle Chiles, Fish Sauce and Lime
Served with Your Choice of Herbed Quinoa Pilaf or Herbed Jasmine Rice. Cucumber and Radish Salad
A 12 oz. Peppercorn and Garlic Marinated Rib-Eye Steak Pan Seared, Deglazed with Spiced Rum, Peppercorns,
and a Touch of Cream. Served with Grilled Vegetable Tower
and Roasted Garlic Mashed Potatoes.
Grilled Hanger Steak with a “Sweet and Sour” Veal Demi Glace-Balsamic-Sugar Cane Reduction Sauce.
Served Alongside Sautéed Shiitake Mushrooms, and Coral Bay Organics Mixed Greens
with a Warm Caramelized Shallot- Parsley Dressing
10 oz. Grilled Caribbean Lobster Tail with
a 10 oz. Filet Mignon with Cabernet
Reduction Sauce. Served with Creamy Mashed Potatoes and a Grilled Caesar Salad
Warm Rice Noodles Tossed with an Indonesian Peanut Dressing with
Sautéed Shiitake Mushrooms, Red Bell Peppers, Scallions, and Cabbage.
Further Tossed with Fresh Cilantro, Cucumbers, Fresh Caribbean Pineapple
and Topped with Local Seasonal Sprouts and Chopped Peanuts
Stuffed with Corn, Quinoa, Grilled Onions, Goat Cheese, Cilantro
and Roasted Tomatoes. Served with Fresh Pico de Gallo Salsa Homemade-Slow
Cooked Organic Beans,
and Scallion Crèma.