First Course:
Deep fried chicken battered in brown sugar with a coconut base. Served with a coconut honey dipping sauce, and garnished with fresh mint leaves.
Second Course:
Jalapeño Poppers and chicken sautéed in buttermilk, and Louisiana Hot Sauce™, served with a homemade sauce that consisted of horseradish, oranges, Louisiana Hot Sauce™, and mayonnaise with a squeeze of fresh lemon.
Third Course:
Balsamic marinated pork tenderloin with fine egg noodles, a mushroom and onion beef broth and heirloom tomatoes. Dish is then topped with smoked Gouda.
Fourth Course:
Beef sirloin stuffed with sopressata, garlic, onions, breadcrumb, spinach, and heirloom tomatoes. Served over southern spiced home fried potatoes, and complimented with a mango dipping sauce.
Fifth Course:
Shrimp sautéed in coconut milk, mango juice, and dried mango pieces. Served over raw spinach and toasted coconut flakes.
Dessert:
Baked plantains with brown sugar butter, mango juice, toasted marshmallows and coconut flakes.
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