Support our students, come enjoy the delightful culinary experience they have planned for you in this upcoming “Autumn in Paradise” dinner event. You are invited to join us on Saturday December 2nd, 2023 at 6:00 pm.

This event is student operated including both front of house service and kitchen operations. These dinner events allow students to gain hands-on experience with hosting real-life dinner functions.

Funds generated support ongoing student activities and other initiatives.

Dinner Menu:

AMUSE BOUCHE

Whipped Pumpkin & Feta Bruschetta – Whipped Feta blended together with a silky pumpkin puree on toasted baguette, drizzled with a cranberry gastrique.

APERITIF

Seared Portuguese Polenta Canape – An elegant appetizer made with precisely cut polenta paired with thinly sliced mushrooms, seasoned to perfection.

Beef Wellington Morsel – An appetizer that deonstructs a classic beef wellington, using puff pastry, prosciutto, beef tenderloin and classic mushroom duxelles.

SOUPE

Sweet Potato & Roasted Corn Veloute with Salted Cinnamon Marshmallow

SALADE

Charred Beets & Kale Salad, molasses reduction, Mango Peals, Chadon Beni Chips and Roasted Herb Oil

LE TROU NORMAND

Passionfruit & Basil Sorbet – A refreshing Interplay of tropical Passion Fruit and aromatic basil, a harmonious dance of sweet and herbal notes that invigorate the senses.

ENTREE

Chargrilled Ribeye, Fondant Eddoes & Charred Root Veg

Pan-Seared Fish with Cassava Polenta & Ochro Saffron Veloute

Pelau Risotto, Marinated Comfish Game Hen in Spiced Cane and Rum Reduction with Cornbread Stuffing

DESSERT

Brulee Bourbon Sweet Potato Pie – Immerse your tastebuds in the velvety smooth sweet potato filling, elevated by the subtle warmth of aged Bourbon encased in a flaky, golden crust.

Forbidden Fruit – Dive into temptation with our Forbidden Fruit – A captivating dessert that unveils layers of exquisite flavours. At its core lies a secret treasure, a velvety apple mousse embracing a hidden jewel of spiced apple compote.

Contact

EXECUTIVE CHEF – (868) 787-0077 SOUS CHEF – (868) 274 5944