beyond borders
FIRST COURSE
BY CHEF RON DUPRAT
Selection of Breads
SECOND COURSE
Openers
THIRD COURSE
FOURTH COURSE
FIFTH COURSE
COCO BREAD
With Malted Sorghum Butter
BLUE CORNBREAD
With Togarashi, Blue Masa, and Honey Butter
OXTAIL TARTLET
With Wild Mushrooms and Spiced Apple
GRILLED PORK TENDERLOIN
With Bacon and Guava Jam on Wheatberry Toast
MOJITO-GRILLED CONCH
With Avocado Salad
PAN-SEARED STEAKHOUSE CHICKEN BREAST
Jalapeno and Peanut Pesto, Braised Plantain, Toasted Brioche
CHILLED VICHYSSOISE
With Crispy Leeks
SWEET POTATO SOUP
With Lemon-Infused Extra Virgin Olive Oil and Black Truffles
WATERCRESS SALAD
With Citrus, Roasted Pecans, and Truffle Vinaigrette
SPOON-TENDER BEEF SHORT RIBS
With Boniato Purée, Caramelized Carrots, Malanga Cloud, and Papaya Glaze
CUMIN-CRUSTED SNAPPER
With Ginger-Scented Sweet Potatoes, Roasted Beets, Mango Escabeche, and Avocado Aioli
RICE CAKE (VEGETARIAN)
With Liquid Black Bean, Baby Vegetables, Cilantro Air, and Lotus Crisp
COCONUT PANNA COTTA
With Barbados Rum and Pineapple Glaze, Honey Citrus Tuile
PASSIONFRUIT BROWNIE
With white chocolate