Canapés:

-Accra of cod and dog sauce

-West Indies black pudding

-Mini Mexican Bruschetta

Starter:

- Bahamian shrimp salad (rich salad in colors which gives a sensation of exceptional freshness)

or

- Crab cake and creole cocktail sauce on a bed of green salad

Main course:

-Slow cooked Creole leg of lamb with roasted sweet potato puree and seasonal vegetable

or

-Jamican-style grilled chicken (known as "jerk") with plantain and creole rice stir-fries

Dessert:

-Caramel banana parfait with pineapple coulis and lime sorbet

To start your meal, I suggest you some small appetizers:

-Tartar of salmon in spoon

-Tempura of vegetables and dashi sauce

-Wonton of pork and Shiso sauce

Entrance :

- Shrimp miso soup

or

-Japanese Eggplant and green bean salad with mirim

Main dishes:

-Sushi and sashimi of salmon, tuna and shrimp (12 piece per person)

-Maki californian sushi shrimp, mango, avocado and salmon, smoked salmon, avocado and cucumber (12 piece per person)

Dessert:

The Japanese version of our strawberry

“Ishigo no shoteki“ with chocolate sauce and Matcha tea

On the table there will be no less than eight different dishes from South America, North Africa, India and Thailand: Three salads, two meat dishes, a fish dish, vegetables and prepared rice . As dessert, a lychee cheesecake and red fruit coulis.