Chef David Hill



Baked Brie
Baked Brie in Pastry with Spiced Mango Served With Assorted Crackers.

Twice Baked Mini Red Skin Potato

Grilled Chicken Satay
With Spicy Peanut Sauce

Mini Steak Quesadillas
Fresh Tomato Salsa

Mediterranean Herb Hummus Dip
With Crispy Pita Chips

Grilled Andouille Sausage bites
With Caramelized onion, Bell Peppers, and Bacon

BBQ Pork Sliders
With Cheddar Cheese & Red Onion

Antipasto Skewers
Grape Tomato, Fresh Mozzarella, Imported Salami, Artichoke Hearts, Kalamata Olives, Served With Balsamic Reduction

Grilled Tandoori Beef Skewers
With Mint Yogurt Dipping Sauce

Smoked Turkey Waldorf Salad
Served on Belgian Endive

Saffron Shrimp Brushetta

Herbs De Provence Roasted Vegetable Canape

Tuna Tataki
Wakami, Wassabi Cream, Ponzu Sauce

Gazpacho Shooter
Chipotle Seared Sea Scallop, Roasted Tomato Gazpacho Garnished with Avocado & Crispy Tortilla Strips

Grilled Vegetable Quesadillas
Char Grilled Yellow Squash, Zucchini, Onions, Portobello Mushroom, Mixed Bell Peppers Served with Smoky Chipotle Salsa & Sour Cream

Smoked Turkey Waldorf
Smoked Turkey Breast, Toasted Walnuts, Fuji Apple, Over Mixed Greens with Strawberry Vinaigrette.

Down Island Salad
Mixed Greens, Tropical Fruit, Berries, Spiced Plantain Chips, Mango Vinaigrette.

Beefsteak Tomato Stack
Thick Sliced Beefsteak Tomato layered with Gorganzola Cheese, Oil Cured Olives, Baby Arugula, Fire Roasted Peppers, Aged Balsamic Drizzle.

Grilled Vegetable Napoleon
Grilled Marinated Asparagus, Eggplant, Portabella Mushrooms, Fennel, Beefsteak Tomato, Zucchini, Yellow Squash, Bell Peppers, Bermuda Onion, layered with Boursin Cheese, and Pine Nuts over a Saffron Risotto Cake Mixed Greens with Roasted Garlic Balsamic Dressing.

Osso Bucco
Braised Veal Shank, Porcini Mushroom Rissoto Cake, oven Roasted Vegetable and Gremolata Jus

Citrus 5 Spice Sea Bass
Pan Seared Chilean Sea Bass, Spicy Peanut Glazed Broccolini, Fried Rice Vegetable Confetti, Ginger Soy Beurre Blanc.

Surf n Turf
Char Grilled Aged Beef Tenderloin, Port Wine Demi Glace, Garlic Chive Yukon Gold Mashed Garden Grilled Vegetables, Pan Seared Jumbo Tiger Shrimp, Tossed in a Lemon Caper, Peperoncini, Butter Sauce.

Mango Tango Grouper
Award Winning Dish won first place Pine Island Mango Fest Citrus Crusted Florida Black Grouper Topped with Mango Fruit Salsa, Banana Infused Sweet Potato Creamy Mango Beurre Blanc.

Smoked Bacon Wrapped Pork Tenderloin
Berkshire Pork Tenderloin Pan Seared, Cranberry Balsamic Demi Glace, Served over Butternut Squash Risotto, Oven Roasted Vegetables.

Southwestern Grilled Jumbo Tiger Shrimp
Chili Lime Marinade Jumbo Shrimp, Roasted Tomato Butter Sauce, Chipotle Mashed Potato, Cilantro, Tomato, Avocado, Corn Relish.

Seafood Bouillabaisse
Canadian Lobster, Jumbo Tiger Shrimp, Mussles, Clams, tossed in a Saffron Braised Fennel Broth with Capellini Pasta, Sambucca Aioli

Banana Curry Mahi-Mahi
Island Spiced Pan Seared Mahi-Mahi, Carmelized Banana Cream Sauce, Coconut Infused Sweet potato.

Now Featuring Norman Love’s Custom Dessert Line!

Mascarpone Mousse, Espresso Soaked Almond Cake

Rasperry Dome
Chocolate Mousse cake with Creamy Crème Brulee Center

Chocolate Caramel Tower
Chocolate Mousse, Salted Caramel Cream, Crunchy Butter Cookie

Chef Normans Sweet & Tart Key Lime Pie
Garnished with Whipped Cream, Key Lime Wedges

Hazelnut Cube
Milk Chocolate Mousse, Hazelnut Cake, Crunchy Hazelnut Praline

Peanut Butter Dome
Milk Chocolate Mousse, Peanut Cream, Chocolate Cake

Caramel Apple Cheesecake
Caramel Cheesecake, Roasted Apples, Butter Cookie Base

Rich Chocolate Molten Cake
With Vanilla Bean Ice Cream & Raspberry Coulis

Peach Flambee
Over Vanilla Bean Ice Cream, Fresh Berries Topped with Crushed Pistachio

Bananas Foster
Sauteed with Dark Rum, Brown Sugar, Flambee & Served Over Vanilla Bean Ice Cream

Traditional Flan with a Light Caramel Glaze Garnished with Mixed Berries

First Course
Amuse-Bouche, Peppercorn Crusted Sashimi Grade Ahi-Tuna, Grilled Portabella, Anise Aioli, Baby Micro Greens, served on Herb Cracker.

Second Course
Mixed Garden Greens, Tossed with Candied Pecans, Grape Tomato, English Cucumber, Creamy Goat Cheese, Raspberry Vinagrette.

Third Course
Edamame Ravioli, Garlic, Scallion, Cilantro, Ginger Broth.

Fourth Course
Seared Jerk Pork Tenderloin, Topped with a Chayote, Mango, Cilantro Slaw,

Fifth Course
Herb Roasted Prime Beef Tenderloin, Port Wine Demi Glace, Sauteed Jumbo Tiger Shrimp, Lemon Pepperoncini Capper Butter, Smoked Gouda Mashed Potato, Roasted Asparagus with Caramelized Shallots.

Sixth Course
Grand Marnier Flambee Georgia  Peaches With Pistachio, Wild Berries, Served Over Vanilla Bean Ice Cream.