Holiday Meals

Thanksgiving   Christmas Eve   Christmas Day   New Years Eve

Thanksgiving Drop-Off Menu
November 22, 2008

Whole Slow Roasted Herbed
or Brown Sugar and Orange Cured Turkey
(Please Choose 1 - Carved Upon Request)

Pan Gravy

Shiitake Mushroom Stuffing
or Traditional Stuffing
(Please Choose 1)

Creamy Mashed Potatoes

Maple Roasted Butternut Squash

Fresh Lemon Zested Asparagus
or Haricot Verts with Candied Pecans
(Please Choose 1)

Cranberry-Ginger Sauce

Homemade Rolls & Butter

Your Choice of Any Two Desserts:
Pumpkin Pie, Pecan Pie, or Apple Crumb Pie
(Served with Your Choice of Whipped Cream
or Homemade Vanilla Bean Ice Cream)
or Key Lime Pie

 

Christmas Eve
December 24, 2008

GOURMET DROP-OFF MENU

HORS D'OEUVRES
Thinly Shaved Beef Braesola on Crispy Crostini with Percorino Cheese and White Truffle Oil
~
Grilled Baby Artichokes with Homemade Basil Aioli
~
East West Summerroll Sampler: Lobster and Mango Summerrolls with Lime Dipping Sace, Grilled Shrimp Summerrolls with Mis-Sambal, & Vegetarian Summerrolls with Pineapple Nuoc Cham
~
SALAD
Coral Bay Organic's Mixed Green Salad with
"BVI" Champagne Vinaigrette
~
MAIN COURSE
While we don't ask that your party all have the same main course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.

Slow Cooked Beef Short Ribs "Bourgignon-Style" with a Red Wine Sauce, Mushrooms, Pearl Onions, and Served over Rustic Roasted and Mashed Yukon Gold Potatoes and Fresh Asparagus
and/or
Grilled Salmon with a Shoyu-Mirin-Cranberry Glaze. Served with Long Grain and Wild Rice Pilaf, and Stir-Fried Baby Bok Choy
~
DESSERT
For parties of 8 or less: Please choose only (1) dessert for entire party. For parties of more than 8: You may choose (2) desserts.

Mocha Cheese Cake with Fresh Raspberries
and/or
Caribbean Key Lime Pie

$180.00 per Person
$40.00 Delivery Fee
A 20% Gratuity Added to All Parties
A 4% Government Tax will be Added to All Parties

Children Under 10: See Children's Menu
~
CHEF-ON-SITE MENU

HORS D'OEUVRES
Grilled Sashimi Grade Ahi Tuna "Amuse Bouche"
on a Bed of Creamy Wasabi Vinaigrette and
Topped with a Fresh Tropical Fruit Salsa
~
PLATTED APPETIZER COURSE
BBQ Passion Fruit Glazed Jumbo Prawns with a Vietnamese Inspired Green Papaya Salad
~
SOUP COURSE
Coral Bay Organic's Teardrop Tomato-Basil Soup "Panzanella Style" with Herbed Buttermilk Cracker and Shaved Reggiano Cheese
~
MAIN COURSE
While we don't ask that your party all have the same main course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.

Star Anise and Orange Zested Osso Bucco Ravioli Served Over Grilled Portobello Mushrooms and Sautéed Local Organic
Tat Soi (Japanese Spinach) and Red Wine Reduction Sauce
and/or
Crispy Pan Seared Chilean Sea Bass Served over a Roasted Butternut Squash Arborio Rice Cake with Grand Marnier Braised Endive and Crispy Leeks

DESSERT
For Parties of 8 or Less: Please Choose only (1) Dessert for Entire Party. For Parties of 8 or More: You may Choose (2) Desserts

Chocolate and Mango Tiramsu Served in a Champagne Glass
and/or
Individual Pineapple Upside Down Cake Served with Homemade Toasted Coconut Ice Cream and Pineapple Chips

$125.00 per Person
Chef's Fee: $400.00 (8 Persons or Less)
Server's Fee: $200.00 (Parties of 6 or More)
A 20% Gratuity Added to All Parties
A 4% Government Tax will be Added to All Parties
For Parties of 8 or more, add $25 per person to Chef's Fee
Children Under 10: See Children's Menu

 

Christmas Day
December 25, 2008

Gourmet Drop-Off Menu

Hors d'oeuvres
Shrimp Cocktail with 2 Sauces:
Spicy Miso & Cocktail Sauce
Crispy Phyllo Triangles Stuffed
with Smoked Salmon & Chive Goat Cheese
Fresh Tomato Basil Brushetta on Crostini
~
Salad Course
Coral Bay Organic's Mixed Green Salad
with Balsamic Vinaigrette
~
Main Course
For Parties of 8 or less:
Please choose only 1 Main Course for Entire Party.
For Parties of More than 8:
You May Have Both Main Courses If Desired

Slow Roasted Brown Sugar and Orange Cured Turkey - Carved
Pan Gravy and Cranberry Sauce
Traditional Stuffing
Creamy Mashed Potatoes
Green Beans with Caramelized Shallots
Homemade Rolls and Butter
Or
Rosemary & Black Pepper Crusted Prime Rib Roast
Wild Mushroom-Red Wine Sauce and Horseradish Cream
Creamy Mashed Potatoes
Green Beans with Caramelized Shallots
Homemade Rolls and Butter
~
Desserts
For Parties of 8 or Less:
Please Choose only 1 Dessert for Entire Party
For Parties of more than 8:
You may choose 2 Desserts

Traditional Buche De Noel Cake
Apple Almond Croustade with Whipped Cream
Raspberry Linzer Torte

$80.00 per Person
$40.00 Delivery Fee
20% Gratuity Added to All Parties
A 4% Government Tax will be Added to All Parties
Children Under 10: $15.00 per Child

~
Chef-On-Site Menu

Plated Appetizer Course
Crab Cake"BLT"
Crispy Jumbo Lump Crab Cakes Topped with a
Warm Tomato-Shallot Concasse, Served with Crunchy Bacon,
Fresh Santo Domingo Avocado and a Tartar-Style Chayote Slaw.
~
Salad Course
Coral Bay Organic's Mixed Green Salad
with Warm Champagne-Shallot Vinaigrette
~
Main Course
For Parties of 8 or less:
Please choose only 1 Main Course for Entire Party.
For Parties of More than 8:
You May Have Both Main Courses If Desired

Slow Roasted Brown Sugar and Orange Cured Turkey - Carved
Pan Gravy and Cranberry Sauce
Traditional Stuffing
Creamy Mashed Potatoes
Green Beans with Caramelized Shallots
Homemade Rolls and Butter
Or
Rosemary & Black Pepper Crusted Prime Rib Roast
Wild Mushroom-Red Wine Sauce and Horseradish Cream
Creamy Mashed Potatoes
Green Beans with Caramelized Shallots
Homemade Rolls and Butter
~
Desserts
For Parties of 8 or Less:
Please Choose only 1 Dessert for Entire Party
For Parties of more than 8:
You may choose 2 Desserts

Traditional Buche De Noel Cake
Apple Almond Croustade with Whipped Cream
Raspberry Linzer Torte

$100.00 per Person
Chef's Fee: $400.00 (8 Persons or Less)
Server's Fee: $200.00
20% Gratuity Added to All Parties
A 4% Government Tax will be Added to All Parties
Children Under 10: $15.00 per Child
(Turkey, Mashed Potatoes, Stuffing, Gravy and Dessert Only)

 

New Year's Eve
December 31, 2008

GOURMET DROP-OFF MENU

HORS D'OEUVRES
Asian BBQ Duck Quesadilla with Queso Blanco, and Avocado. Served with Homemade Salsa Fresca
and
Grilled Scallop and Blood Orange Ceviche with Herbed Crostini
~
SOUP
Caribbean Lobster Bisque with Chunks of Fresh Caribbean Lobster
~
SALAD
Coral Bay Organic's Mixed Green Salad with
Meyer Lemon Vinaigrette
~
MAIN COURSE
While we don't ask that your party all have the same main course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.

Slow Roasted Osso Bucco Veal Shank Served over Roasted Garlic Mashed Potatoes with a Wild Mushroom Sauce
and/or
Our Signature Sea Bass: Grilled Soy-Sake and Miso Marinated Sea Bass served with Wasabi Mashed Potatoes and Asian Asparagus
~
DESSERT
For parties of 8 or less: Please choose only (1) dessert for entire party. For parties of more than 8: You may choose (2) desserts.

Death by Chocolate Torte with Fresh Berry Coulis
and/or
Fresh Lemon Tart

$125.00 per Person
$40.00 Delivery Fee
A 20% Gratuity Added to All Parties
A 4% Government Tax will be Added to All Parties
Children: See Children's Menu

~
CHEF-ON-SITE MENU
This is a wonderful Tasting Menu of Small Courses!

HORS D'OEUVRES
East West Blinis:
Edamame Blini Topped with Local Applewood Smoked Salmon, Scallion Crème Fraiche and Fried Capers
and
Sweet Potato Blinis Topped with Smoked Trout, Mango and Traditional Crème Fraiche
~
PLATTED APPETIZER COURSE - 1
While we don't ask that your party all have the same appetizer course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.

Hamachi Sashimi with a Yuzu Vinaigrette
and/or
Grilled Scallop and Blood Orange Ceviche with Herbed Crostini
~
PLATTED APPETIZER COURSE - 2
Pacific Rim Style Caribbean Lobster Ravioli with Fresh Tomato-Basil Concassé and Lobster Sauce
~
SOUP COURSE
Surf and Turf Consommé:
Eastern Spiced Beef Consommé with Shrimp,
Vegetable and Herbed Stuffed Dumpling
~
SALAD COURSE
Coral Bay Organic's Mixed Green Salad
with Meyer Lemon Vinaigrette
~
INTERMEZZO
Saffron-Champagne Sorbet
~
MAIN COURSE
While we don't ask that your party all have the same main course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.

New Zealand Baby Rack of Lamb with Ragout of Young Vegetables, Sage and White Bean-Mashed Potatoes and Roasted Tomato Jus
and/or
Caribbean Lobster-White Truffle Risotto with Medallions of Fresh Lobster, Sautéed Lobster Mushrooms and Crispy Leeks

Vegetarian Option
(May be ordered individually)
Butternut Squash Ravioli Served over Grilled Portobello Mushrooms, and Sautéed Spinach. Served with a Lemon-Sage Brown Butter
~
DESSERT
While we don't ask that your party all have the same dessert course, we do require at least 2 of each main course - For example: If you have 6 in your party, in order to have both main courses, you would have to order a minimum 2 of one of the main courses and then 4 of the other.

Fresh Strawberries Served in Veuve Cliquot Champagne with Assorted Truffles on the Side
and/or
Decadent Chocolate Soufflé with Crème Anglaise

$175.00 per Person
Chef's Fee: $700.00 (8 Persons or Less)
Server's Fee: $300.00 (Parties of 6 or More)
A 20% Gratuity Added to All Parties
A 4% Government Tax will be Added to All Parties
For Parties of 8 or more, add $25 per person to Chef's Fee