• Wedding Receptions
• Social Events
• Cellar Club / Wine Dinners
• Corporate Deliveries

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Tuna Tartare with Sesame Seeds and Green Plantain Tostones
Serves 4

Tartare
4 oz Tuna finely chopped
1 teaspoon shallots finely chopped
1 oz black sesame seeds toasted
2 oz sesame oil
½ C mayo
½ tsp Ali-Oil Sauce
3 Scallions finely chopped
1 t fresh ginger grated
S&P

Mix tuna, seeds and scallion in a bowl, squeeze ginger and let juice fall in
mixture. Add the oil and mayo and season well.

Tostones
2 Green Plantains
Oil to Fry

Peel plantain and cut 1” thick, in a cast iron skillet, heat oil, fry plantain slices a
few at a time until brown but are still tender. Remove with a slotted spoon,
drain on paper and let cool. Place the slices, one by one, between brown paper
sheets and pound flat with the palm of your hand, or the flat side of cleaver.
Heat the same oil from before and fry the tostones again until golden brown,
drain on paper towels

Nori Nests
3 sheets nori cut in thin slices

Make small nests and fry golden brown, serve on the tartare as a garnish

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Taro Root Fritters
Serves 4

Codfish Salad
½ # salted codfish, desalted skin and bones removed
1 T vinegar
1 bunch scallions
1 T Olive Oil
½ Piece ripe avocado
Juice of 1 lemon

In a bowl, flake codfish with hands, add oil, chopped scallion, diced avocado,
lemon juice and vinegar, mix and cool

Fritters
1 # Tarro Root grated
1 egg
1 tsp baking powder
S&P
Oil to fry

Combine egg and taro root and mix well. Add powder, S&P and finish mixing.
With hands make 4 round patties, heat oil, fry fritters until golden brown.
Cut fritter in half and place salad and Ali-Oil sauce for garnish

Ali-Oil Sauce

2 egg yolks
3 garlic cloves
Juice of 1 lemon
1 Cup Olive Oil

In food processor, mix egg yolks, garlic, lemon juice and salt. With motor
running add olive oil until sauce thickens

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Curried Cassava and Crab Pasteles with Piquillo Red Pepper Sauce and Papaya and Mango Chutney
Serves 4

Pasteles
1 Cup crab meat
¼ # Cassava, peeled, boiled and grated or ground
1 Green pepper, finely chopped
1 garlic clove finely chopped
¼ T curry powder
2 T lemon juice
6 T mayo
1/8 cup flour
¾ C bread crumbs
1 egg beaten
Oil to fly

Combine, crab, cassava, pepper and garlic, in a bowl. Mix well, add lemon juice,
mayo and celery season with S&P.
Have a dish of flour, a bowl of beaten eggs and a bowl of crumbs. Form 4
rectangulat cakes, coat with flour, dip in egg, than bread crumb, refrigerate for
one hour. Fry in peanut oil, golden brown finish in oven

Pimento Sauce
2 oz Spanish Pimentos
4 oz Mayo

Mix chopped pimento with mayo

Chutney
½ C mango pulp
½ C papaya finely chopped
1 t honey
½ t white vinegar
tabasco to taste

Mix all ingredients

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Spiny Lobster Lasagna
Serves 4

Pasta

Lobster
2 Maine Lobsters, live, 2 #’s each or 2 Caribbean spiny lobsters, live , 2 #’s each
Butter
1 T Shallots
S&P
2 C Flour
Oregano
2 C heavy ceam
1 C Chives minced
1 C Parm, grated

Chop lobsters 1 inch behind eyes. Shell the lobster, twist and sever the tail.
Carefully remove lobsters coral and reserve. Yank off claws, clean grit from head
and discard. Insert skewer in tail to prevent from curling.

Place head, tail and claws on baking sheet. Steam bake until they trun red or boil
12 minutes. Remove meat from tail and cut in medallions, remove meat from
claw.

Heat butter in skillet, add shallots when tender att lobster meat, season, add
flour and oregano while mixing. Add 1 ¾ C ceam, just until sauce thickens
slightly and becomes cramy. Add chives and part of parm, mix well simmer for
2 minutes

Assembly – Cook lobster corals in a small skillet half filled with water until red..
do not break membrane.

Whip the rest of cream and fold in parm. Heat a double boiler so sauce doesn’t
separate. Cover a baking sheet with parchment, place 4 sheets of cooked pasta,
cover with lobster, then cover with another pasta, pour cream sauce over pasta,
dust with parm and chives and broil, pour hot cream sauce on plate, serve
lasagna in center and sprinkle with coral

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Sea Bass with Celery Root Brandade with Scallion Emulsion
Serves 5

Puree
2 ½ Celery roots peeled
½ # salt cod, boned, skinned, desalted and shredded
4 oz butter
3 T Olive oil
S&P

Place celery root in large saucepan and cook in salted water, remove from pot,
drain, mash with cod, add butter and olive oil and mix well

Emulsion
2 C milk
½ C water
1 Onion minced
1 Potato diced
6 oz Scallions
4 oz olive oil

Place milk, water, potato and scallion in sauce pan, cook until potato is cooked.
Remove from heat and emulsify with olive oil

Fish
2.5# Sea Bass Fillet

Sear on flat top with butter

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Duck Breats in a Molasses and Rum Glaze
Serves 6

6 Duck breast boned

The day before serving remove tough tendon under the breasts, score skin with
out touching meat

Marinade
Olive oil
Peppercorns
½ C sugarcane Molasses
½ C White wine
¼ C rum
Salt
Sage Leaves

In Bowl mix olive oil, peppercorns, molasses, white wine, rum =, salt and sage.
Cover ducks with marinade overnigt

Molasses and Rum Glaze
½ C White Wine
½ C sugarcane molasses

Combine and heat over medium until mixture is slightly thickened 20 minutes

Sear duck high heat, each side 4-5 minutes start skin side down, roast about 8
minutes, slice. Fan slices, top duck with glaze.

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Floating Island with Chocolate Hazelnut Pudding and Fruit Puree
Serves 12

Hazelnut and Chocolate Pudding
8 T butter
2 oz 10x sugar
6 eggs separated
4 oz hazelnuts blanched and ground
4 oz bittersweet chocolate grated
2oz sugar

Cream butter and sugar until creamy 12 min, Beat in egg yolks one at a time,
incorporate nut flour and grated chocolate
Preheat oven 300, beat egg whites and sugar to soft peaks, fold in batter, bake in
buttered and sugared pans, bake in bain marie for 40 minutes

Floating Island
2 C milk
½ t vanilla
¾ C sugar
1 C egg whites
1 ½ C sugar
3 egg yolks

Heat milk, vanilla, sugar, Beat egg whites and 1 .5 C sugar and make meingue.
Using ice cream scoop for ovoidal islands, place on milk mixture and cook over
low heat, don’t let milk boil, turn several times till slightly stiffened. Remove
with a napkin and place on tray. Dilute egg yolks with a little milk and add to
milk, cook over med stirring constantly to make cream anglaise, strain and chill

Mango Sauce – 1 ripe mango, 3 T sugar and lemon juice, process and strain.
Strawberry Sauce – Strawberry, lemon and rum, puree
Kiwi – 3 fresh kiwi, 4 T sugar rum - process in food processor and strain
Chocolate sauce – 6 0z chocolate, ½ C cream, ¼ t hazelnut liqueur, heat and add
liqueur.