An Amuse Bouche, (A Little Kiss!)
Hot Mashed Boniato
and Bacalao on a Tostone
with a Black Truffle Sabayon


First Plate
My Layered Latino Lover Potage
with Caramelized Pears and Ham

Salad Plate
Charred Raw Tuna
with Ripped, Dressed Lettuce in a Passion Fruit Dressing

Main Plate
Cumin Rubbed and Roasted Pork "Havana"
with Smokey Plantain Crema, a Blistered Bell Pepper and Sweet Corn Salsa

Appetizer
Grilled Marinated Shrimp and Chorizo
with Spanish Sherry Vinegar


Soup
Bahamian Conch Chowder