TWIN FLAME 77

Chef Lamaar's SAMPLE MENU

BREAKFAST

Mushroom Toast: Brioche Toast with Scrambled Tofu, Wild Mushroom Blend and Avocado Aioli

Coconut Pancakes w/ Mango Chutney, Fresh Berries, Bourbon Maple Syrup

Chicken & Waffle: Belgium Waffles, Season Fried Chicken, Vanilla Chantilly and Lemon Grass Syrup

Caribbean Breakfast Tacos: Pull Roast Pork, Scrambled Eggs, Caribbean Spiced Tomato Salsa, Refried Beans, Fried Sweet Plantains and Cilantro Crema

Saltfish Benedict: English Muffins, Saltfish Cakes, Poached Eggs, Creole Hollandaise

Caribbean Cuban Sandwiches: Pull Jerk Chicken, Scrambled Eggs, Mustard, Pickles, Avocado,

Slow Braised Oxtail Shakshuka: Caribbean Braised Oxtail, Creole Tomato Stew, Eggs, Provisions, Plantains, Feta and cilantro

APPETIZERS

Sweet Potato & Radicchio Salad: Roasted Sweet Potato, Grilled Radicchio, Saved Fennel, Parsley, Pumpkin Seeds topped with Shallot Vinaigrette 

Roasted Bell Pepper Salad w/ Chimichurri, Baby Spinach & Arugula, Caramelized Onions, Toasted Pine Nuts finished with Olive Oil.

Strawberry & Tomato Bruschetta on grill Focaccia topped with Herb Crumble and Shaved Parmesan

Grill Sorghum Sourdough w/ Burrata, Pistachio Butter and Fried Prosciutto

Grill Shrimp Toast: Grill Baguette topped w/ Cilantro Aioli, Pickle Shrimp, Tobiko and Micro Greens

Crispy Lump Crab Cakes w/ Shishito Relish and Red Pepper Coulis

Pull Caribbean Spice Roast Pork, Johnny Cakes, Callaloo Greens & Roasted Tomato Jam 

LUNCH

Med Day: Falafel & Lamb Kofta, Fresh Pita, Tabouleh Grain Salad, Roasted Garlic Hummus, Tzatziki, 

Grill Pepper Lime Shrimp Kabobs: w/ a Lemon Orzo Pasta Sald, Sauteed Green Beans, Confit Cherry Tomatoes and Slivered Almonds

Coconut Seafood Ceviche: Seafood medley served with Plantain Chips, Mango Cucumber Salad and Pickle Jalapenos 

Honey Dijon Pork Tenderloin w/ Sauteed Cabbage, Herb Roasted Potatoes and a Basil Pesto Pearl Cous Cous Salad  

Grilled Grouper w/ Cherry Tomato & Avocado Salad, Charred Zucchini Salad, Basil, Radicchio, Roasted Cauliflower and Tomato Oregano Vinaigrette

Poke Bowls w/Marinated Ahi Tuna /Tofu, Pickle Mango, Edamame, Cabbage, Avocado, Cumber, Radish and Cilantro

Lemon Thyme Drumsticks w/ Jerk Spice Bake Sweet Potato Wedges, and a Tahini Dressed Vegetable Pasta Salad

Grilled Marinated Skirt Steak: with a Grill Corn Relish, Roasted Beet Hash and Wilted Greens

DINNER

Sous Vide Grill Cauliflower w/ Golden Raisin Caper Puree and Charred Scallion Vinaigrette

Local Steam Fish with Charred Broccolini, and Lemon Scented Jasmine Rice

Charred Confit Octopus w/ Marble Fingerling Potatoes, Crispy Pancetta, Citrus Segment, Saffron Aioli

Sesame Crusted Wahoo w/ Carrot Ginger Puree and Nauc Cham Dressing

Prime Fillet on Romanesco Leek Puree, Braised Cabbage w/ Asparagus tips and Bernaise Sauce

Cavatelli Lamb Ragout: w/ Root Vegetables, Lemon Ricotta and Fried Basil

Braised Short Ribs w/ Truffle Plantain Mash Potatoes, Sauteed Heirloom Carrots & Verts finished w/ 8yr Bacardi Jus

Parmesan Crusted Chicken: Crusted Airline Chicken Breast, Sautéed Verts, Brown Butter Sweet Potato Gnocchi, Chimichurri and shave Parm

DESSERT

Avocado Chocolate Mouse topped with shaved Dark Chocolate, Toasted Coconut and Fresh Raspberries

Spiced Flourless Chocolate Cake served with Fresh Berries, Hazelnut Sauce, and Powder Sugar

Matcha Lava Cake filled with a White Chocolate Raspberry Ganache and Fresh Berries

Banana Bread French Toast: Slice Banana Bread dipped and seared in French Toast mix topped w/ Rum Raisin Ice cream and a Spiced Caramel Drizzle 

Guava Cheese Cake served Caramelized Star Fruit and a Berry Coulis

Cheesecake Brownies with a Biscoff Ice Cream

Coconut Passion Fruit Crème Brulee with a Micro Charred Pineapple lightly basted in a Cruzan Syrup