$175.00 per person – $350.00 minimum
Includes chef – 3 plus persons – add server $125.00

A 15% gratuity and 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

Christmas Eve – chef $325.00/server $200
NYE chef – $425.00/server – $250.00

Appetizers – Choose 2

Chilled Lime Poached Shrimp With Toasted Sesame Seeds and Signature Spicy Miso Dipping Sauce

Poached shrimp marinated in ginger and lime and sprinkled with toasted black and white sesame seeds. Spicy miso-mayo dipping sauce.

Caribbean Lobster Spring Roll With Sweet-Hot Thai Curry-St. John Honey Dipping Sauce

Crispy spring roll stuffed with fresh Caribbean lobster, rice noodles, Asian vegetables. Served with a mildly hot Thai curry dipping sauce laced with Local St. John honey.
Add $5.00 per person

Fresh Vietnamese Lobster and Mango Summer Rolls

Fresh Caribbean lobster, mango, Asian vegetables, and herbs rolled in a soft Vietnamese rice wrapper. Vietnamese lime dipping sauce.
Add $5.00 per person

Beijing-Style Pork and Spinach Wontons

Beijing-style soft wontons poached in an aromatic broth, drizzled lightly with soy, and garnished with scallions, chile, and cilantro
Vegan available

Vietnamese Chicken Summer Rolls

Sweet Thai chili marinated roast chicken, shredded and rolled into a fresh rice wrapper with lettuce, vegetables, and herbs. Sweet Thai chili and peanut sauces.

Chicken and Coconut Shao Mai Dumplings

Chicken and coconut steamed Shao Mai dumplings tossed in a passion fruit glaze
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 lime dipping sauce

Samosa Spring Rolls With Two Chutneys (V)

Cumin-spiced potato, cauliflower, and green pea spring rolls. Served with homemade mango and cilantro-mint chutneys.

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 creamy fresh avocado aioli.

Roasted Pumpkin Pureé Flatbread With Ricotta, Local Greens, and 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.

Roasted Cauliflower Flatbread With Walnut-Kalamata Tapenade and Local Microgreens (V)

Homemade crispy flatbread topped with pistachio-kalamata tapenade. Topped with roasted cauliflower, microgreens, and balsamic redux.

Salads and 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, radicchio, 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!

Coral Bay Organics Mixed Green Salad (V)

East-West vinaigrette, balsamic, lemon vinaigrette, or French “vraie” vinaigrette

Totally Cool Gazpacho With Avocado-Cilantro Crème Frâiche (GF)

A light and fresh combination of fresh tomatoes, cucumber, red onion, red bell pepper, cilantro, and mild chiles, with a touch of cumin, olive oil, and ginger rice vinegar. Served with a creamy avocado-crème.

All parties may order additional items from the above if they desire – please inquire about individual item pricing.

Main Courses – Choose 2

Pan-Roasted Caribbean Grouper Almondine

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 almonds.

Grilled Mahi-Mahi With Local Roasted Pumpkin Ravioli

Grilled fresh mahi-mahi with local pumpkin ravioli, sautéed local baby bok choy, and a St. John honey-sesame-butter sauce with a touch of sake and cream

Pan-Seared Jumbo Diver Scallops With A Thai Red Coconut Curry Sauce

Pan-seared jumbo diver scallops served with a mild red Thai coconut curry sauce and Asian vegetables. Jasmine rice.

Grilled Wild Atlantic Salmon With Sweet Thai Chile-Cilantro-Butter Sauce (GF)

Fresh, wild-caught Nordic salmon grilled and served with stir-fried baby bok choy, jasmine rice, and a sweet Thai chile-shallot-cilantro butter sauce

Caribbean Lobster “Lolo” Style

12-14 oz. Caribbean lobster tail, split and grilled “lolo” style (over open flame – sprayed with seawater). Served with fresh asparagus, roasted baby red bliss potatoes, and garlic-parsley-lemon butter.
Add $15.00 per person

Meat and Poultry

Japanese Spiced Rubbed Beef Tenderloin With Plantain-Yukon Gold Mashed Potatoes

New Zealand silver fern grass-fed beef tenderloin rubbed with Japanese spices then grilled. Served overripe plantain-Yukon gold mashed potatoes, stir-fried organic baby bok choy with a Shoyu-Mirin demi-glace. Topped with plantain chips.

New Zealand Baby Rack of Lamb

Grilled New Zealand baby rack of lamb served with crispy ratatouille-white bean ravioli.
Braised baby kale. Shaved parm. Lamb jus.

Bone Suckin’ Honey Mustard Glazed Pork Tenderloin

Grilled pork tenderloin with a bone suckin’ honey mustard glaze, Yukon gold-gruyere, potato gratin, and sautéed green beans with caramelized shallots

St. John Honey-Soy Glazed Chicken

Roasted St. John honey glazed chicken breast served with edamame-long grain-wild rice pilaf. Seasonal local farm vegetables and pan reduction sauce.

East West Surf and Turf (GF)

8 oz. grilled Caribbean lobster tail with garlic-parsley-lemon butter, 8 oz. filet mignon with a demi-glace sauce. Served with mashed potatoes and fresh asparagus.
Add $25.00 per person


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.

Sweet Ginger Grilled Tofu (V/GF)

Sweet ginger grilled tofu with parsnip purée, glazed daikon, and carrots, sautéed baby bok choy

Rainbow Pad Thai Noodles (GF)

Rice noodles stir-fried with a rainbow of vegetables, herbs, tofu, egg, chiles, garlic, and cilantro with a vegetarian Pad Thai sauce with peanuts

Dessert – Choose 1

Key lime pie
Flourless chocolate torte with berry sauce
Fresh fruit platter

Banana Wontons With Vanilla Ice Cream and Rum-Caramel Sauce. Our Signature Dessert.

Sautéed bananas, cinnamon, brown sugar, and spiced rum folded into a wonton wrapper and fried crisp
Served on a bed of rum-caramel sauce and topped with homemade vanilla ice cream
Add $5.00 per person

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