# Menus

- Link: https://staging.chefdavidhill.com/menus/
- Published: 2017-10-02T10:28:49-07:00
- Author: Neil belliveau

Menu | Appetizers | Salads | Entrees | Desserts | 6 Course Sample Menu |   Baked BrieBaked Brie in Pastry with Spiced Mango Served With Assorted Crackers. Twice Baked Mini Red Skin Potato Grilled Chicken SatayWith Spicy Peanut Sauce Mini Steak QuesadillasFresh Tomato Salsa Mediterranean Herb Hummus DipWith Crispy Pita Chips Grilled Andouille Sausage bitesWith Caramelized onion, Bell Peppers, and Bacon BBQ Pork SlidersWith Cheddar Cheese & Red Onion Antipasto SkewersGrape Tomato, Fresh Mozzarella, Imported Salami, Artichoke Hearts, Kalamata Olives, Served With Balsamic Reduction Grilled Tandoori Beef SkewersWith Mint Yogurt Dipping Sauce Smoked Turkey Waldorf SaladServed on Belgian Endive Saffron Shrimp Brushetta Herbs De Provence Roasted Vegetable Canape Tuna TatakiWakami, Wassabi Cream, Ponzu Sauce Gazpacho ShooterChipotle Seared Sea Scallop, Roasted Tomato Gazpacho Garnished with Avocado & Crispy Tortilla Strips Grilled Vegetable QuesadillasChar Grilled Yellow Squash, Zucchini, Onions, Portobello Mushroom, Mixed Bell Peppers Served with Smoky Chipotle Salsa & Sour Cream Smoked Turkey WaldorfSmoked Turkey Breast, Toasted Walnuts, Fuji Apple, Over Mixed Greens with Strawberry Vinaigrette. Down Island SaladMixed Greens, Tropical Fruit, Berries, Spiced Plantain Chips, Mango Vinaigrette. Beefsteak Tomato StackThick Sliced Beefsteak Tomato layered with Gorganzola Cheese, Oil Cured Olives, Baby Arugula, Fire Roasted Peppers, Aged Balsamic Drizzle. Grilled Vegetable NapoleonGrilled Marinated Asparagus, Eggplant, Portabella Mushrooms, Fennel, Beefsteak Tomato, Zucchini, Yellow Squash, Bell Peppers, Bermuda Onion, layered with Boursin Cheese, and Pine Nuts over a Saffron Risotto Cake Mixed Greens with Roasted Garlic Balsamic Dressing. Osso BuccoBraised Veal Shank, Porcini Mushroom Rissoto Cake, oven Roasted Vegetable and Gremolata Jus Citrus 5 Spice Sea BassPan Seared Chilean Sea Bass, Spicy Peanut Glazed Broccolini, Fried Rice Vegetable Confetti, Ginger Soy Beurre Blanc. Surf n TurfChar Grilled Aged Beef Tenderloin, Port Wine Demi Glace, Garlic Chive Yukon Gold Mashed Garden Grilled Vegetables, Pan Seared Jumbo Tiger Shrimp, Tossed in a Lemon Caper, Peperoncini, Butter Sauce. Mango Tango GrouperAward Winning Dish won first place Pine Island Mango Fest Citrus Crusted Florida Black Grouper Topped with Mango Fruit Salsa, Banana Infused Sweet Potato Creamy Mango Beurre Blanc. Smoked Bacon Wrapped Pork TenderloinBerkshire Pork Tenderloin Pan Seared, Cranberry Balsamic Demi Glace, Served over Butternut Squash Risotto, Oven Roasted Vegetables. Southwestern Grilled Jumbo Tiger ShrimpChili Lime Marinade Jumbo Shrimp, Roasted Tomato Butter Sauce, Chipotle Mashed Potato, Cilantro, Tomato, Avocado, Corn Relish. Seafood BouillabaisseCanadian Lobster, Jumbo Tiger Shrimp, Mussles, Clams, tossed in a Saffron Braised Fennel Broth with Capellini Pasta, Sambucca Aioli Banana Curry Mahi-MahiIsland Spiced Pan Seared Mahi-Mahi, Carmelized Banana Cream Sauce, Coconut Infused Sweet potato. Now Featuring Norman Love’s Custom Dessert Line! TiramisuMascarpone Mousse, Espresso Soaked Almond Cake Rasperry DomeChocolate Mousse cake with Creamy Crème Brulee Center Chocolate Caramel TowerChocolate Mousse, Salted Caramel Cream, Crunchy Butter CookieBase Chef Normans Sweet & Tart Key Lime PieGarnished with Whipped Cream, Key Lime Wedges Hazelnut CubeMilk Chocolate Mousse, Hazelnut Cake, Crunchy Hazelnut Praline Peanut Butter DomeMilk Chocolate Mousse, Peanut Cream, Chocolate Cake Caramel Apple CheesecakeCaramel Cheesecake, Roasted Apples, Butter Cookie Base Rich Chocolate Molten CakeWith Vanilla Bean Ice Cream & Raspberry Coulis Peach FlambeeOver Vanilla Bean Ice Cream, Fresh Berries Topped with Crushed Pistachio Bananas FosterSauteed with Dark Rum, Brown Sugar, Flambee & Served Over Vanilla Bean Ice Cream FlanTraditional Flan with a Light Caramel Glaze Garnished with Mixed Berries First CourseAmuse-Bouche, Peppercorn Crusted Sashimi Grade Ahi-Tuna, Grilled Portabella, Anise Aioli, Baby Micro Greens, served on Herb Cracker. Second CourseMixed Garden Greens, Tossed with Candied Pecans, Grape Tomato, English Cucumber, Creamy Goat Cheese, Raspberry Vinagrette. Third CourseEdamame Ravioli, Garlic, Scallion, Cilantro, Ginger Broth. Fourth CourseSeared Jerk Pork Tenderloin, Topped with a Chayote, Mango, Cilantro Slaw, Fifth CourseHerb Roasted Prime Beef Tenderloin, Port Wine Demi Glace, Sauteed Jumbo Tiger Shrimp, Lemon Pepperoncini Capper Butter, Smoked Gouda Mashed Potato, Roasted Asparagus with Caramelized Shallots. Sixth CourseGrand Marnier Flambee Georgia  Peaches With Pistachio, Wild Berries, Served Over Vanilla Bean Ice Cream.