Happy New Year's

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Appetizers Shrimp DeJonghe 15 Spinach and Artichoke Dip 11 Fried Calamari 14 Potato Skins 10 Crab Cakes 15 Buffalo Wings 11 Seafood Selections Served with Rice Pilaf and Fresh Vegetable Happy New Year Macadamia Crusted Tilapia 25 Shrimp DeJonghe 23 Broiled Red Snapper 29 Jumbo Fried Shrimp 24 Char-grilled Salmon 29 Special Features 12 oz. Prime Rib This classic steakhouse dish is dry rubbed with salt, pepper, and fresh garlic then slow roasted to perfection. Accompanied by au jus & horseradish sauce (Limited Quantities) 30 Rack of Lamb Topped with dijon mustard, served with choice of potato 39 6 oz. Filet Mignon and 8 Grilled Shrimp Served with baked potato and fresh vegetable 36 Parmesan Crusted Kansas City Served with baked potato and fresh vegetable 39 Shrimp Alfredo Fettuccine tossed in our homemade parmesan sauce with jumbo shrimp 23 Steaks and Chops Entrees ' All Steaks are Black Angus Beef aged between 21-28 days Served with Homemade Soup, House Salad s Served with Homemade Soup, House Salad and Choice of Potato and Fresh Vegetable and Choice of Potato and Fresh Vegetable Breast of Chicken Marsala 19 Ribeye Steak (16 oz.) 36 Chicken breast sautéed with Marsala wine and mushrooms New York Strip (16 oz.) 35 Filet Mignon (6 oz.) 27 London Broil 24 Medallions of filet served with bordelaise sauce Filet Mignon (11 oz.) 36 Bone in Ribeye (28 oz.) 45 Chicken Kabob 19 Pork Chop (16 oz.) 19 Chicken, onions, green peppers, mushrooms and tomatoes, served with rice pilaf B.B.Q. Ribs 26 Chicken with Artichokes 20 Chicken breast sautéed with white wine, lemon and artichoke hearts Salads & Burgers Jameson’s Burger 15 Boulevard Salad 20 10 oz. black angus burger with sautéed onions Grilled salmon over spring mix with cranberries, and cheddar cheese blue cheese and roasted walnuts, tossed in a balsamic vinaigrette .

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Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties
Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties Asir Gani A Thesis Submitted in Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Food Science and Technology Prince of Songkla University 2019 Copyright of Prince of Songkla University i Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties Asir Gani A Thesis Submitted in Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Food Science and Technology Prince of Songkla University 2019 Copyright of Prince of Songkla University ii Thesis Title Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties Author Mr. Asir Gani Major Program Food Science and Technology Major Advisor Examining Committee: …………………….……….... ….……………………...……......Chairperson (Prof. Dr. Soottawat Benjakul) (Asst. Prof. Dr. Kongkarn Kijroongrojana) ……………………….….......…...Committee (Prof. Dr. Soottawat Benjakul) ……………………….……..........Committee (Assoc. Prof. Dr. Saroat Rawdkuen) ……………………….….…….....Committee (Dr. Thanasak Sae-leaw) The Graduate School, Prince of Songkla University, has approved this thesis as fulfillment of the requirements for the Doctor of Philosophy Degree in Food Science and Technology. ............................................................. (Prof. Dr. Damrongsak Faroongsarng) Dean of Graduate School iii This is to certify that the work here submitted is the result of the candidate’s own investigations. Due acknowledgement has been made of any assistance received. …………………………………..Signature (Prof. Dr. Soottawat Benjakul) Advisor .……………………………….…Signature (Mr. Asir Gani) Candidate iv I hereby certify that this work has not been accepted in substance for any degree, and is not being currently submitted in candidature for any degree. .…………………………………Signature (Mr. Asir Gani) Candidate v Thesis Title Development of Virgin Coconut Oil Emulsified Surimi Gel with Nutraceutical Properties Author Mr.
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Steaks and Chops Add Cheese | 1 8 OZ
Welcome to Farina’s Supper Club at Duneland Beach Inn. We specialize in the Italian-American cuisine of Culinary Director, Chef Joseph Farina. Local ingredients. Classic flavors. Enjoy! hors d’oeuvers SHRIMP DEJONGHE OCEANS 11 EGGPLANT STACK CALAMARI GRILLED OR FRIED four jumbo shrimp, butter, garlic, white wine, herb-bread eggplant, fresh mozzarella, grilled - with red wine vinaigrette. | 15 lemon, seasoned bread crumbs, served with plum tomatoes, fire roasted peppers, and fried - lightly battered & fried untill golden. crispy ciabatta bread. | 21 aged balsamic | 17 Served with marinara or cocktail sauce. SAMMY’S SAUSAGE & PEPPERS SHRIMP COCKTAIL or calabrese style add | 3 deliciously charred Italian sausage with sautéed four colossal shrimp served with our famous FRANK’S CLAMS OREGANATO sweet peppers. | 15 fresh horseradish cocktail sauce. | 19 six baked cherrystone clams breadcrumb salads topped in our lemon oreganato sauce. | 9 PIZZA JOYNT SALAD MEDITERRANEAN SALAD CHICAGO CONNECTION CHOPPED Ezzo pepperoni & salami, pepperoncini, mighty vine tomatoes, imported feta, kalamata mixed green, carrot, pepperoncini, beet, black olive, fresh mozzarella, tomato, red olives, pepperoncinis, baby cucumber, red celery, broccoli, cucumber, roasted red onion, crispy head lettuce, and housemade onion, and red wine vinaigrette. | 14 pepper, with housemade champagne dijon spicy ranch dressing. | 15 vinaigrette | 14 ITALIAN WEDGE SALAD SERVES 2 CAESAR’S PALACE SALAD iceberg lettuce wedges, crispy thick SUNDAY SALAD CIRCA:1924 cut bacon, tomato, cucumber, red onion, romaine, radicchio, cucumbers, pepperoncini, classic caesar with buttered croutons, guest egg, and gorgonzola dressing. | 16 tomato, garbanzos, pecorino cheese with choice of with or without anchovies. | 10 house Italian vinaigrette. On every Sunday table in Melrose Park back in the day! | 9 JOE’S MAMA’S MEATBALLS | 12 CHAIRMAN OF THE BURGER housemade meatballs with marinara & whipped 10 oz.
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Appetizers LOBSTER BISQUE SOUP MARYLAND JUMBO LUMP CRAB CAKES 7.95 Shaved fennel salad and honey chipotle sauce. 16.95 BAKED FRENCH ONION SOUP OYSTERS ROCKEFELLER Topped with melted Gruyère cheese in a crock. 6.95 Stuffed with creamed spinach, topped with Mornay sauce. 15.95 SHRIMP COCKTAIL Jumbo shrimp served with cocktail sauce. 14.95 FRIED CALAMARI Wild caught, served with cocktail sauce. 14.95 SHRIMP DEJONGHE Sautéed shrimp in sherry wine and fresh lemon juice, LOLLIPOP NEW ZEALAND LAMB CHOPS (4) baked with bread crumbs and melted garlic butter. 14.95 Greek style. 16.95 All steaks areSteaks Black Angus & Beef Chopsaged between 21-28 days. Served with homemade soup du jour and salad, potato or rice, and fresh vegetable. Peppercorn Cognac sauce or Béarnaise sauce, add $3 ea. ROAST PRIME RIB OF BEEF RACK OF NEW ZEALAND LAMB 24 oz. 36.95 Brushed with dijon mustard, lightly finished with herbed bread crumbs. 36.95 RIB EYE STEAK 16 oz., well marbled, tender and tasty. 36.95 – JAMESON’S SIGNATURE CUTS – NEW YORK STRIP STEAK PORTERHOUSE STEAK 16 oz., charbroiled to its fullest flavor. 35.95 24 oz., two favorites, New York strip and filet mignon, in a single cut. 38.95 FILET MIGNON 11 oz., the most tender of all steaks. 36.95 KC NEW YORK STEAK 24 oz., bone-in, also known as the Kansas City Strip. PORK CHOPS 36.95 Two double-cut chops (28 oz.). 25.95 JAMESON’S RIB EYE STEAK BARBECUED BABY BACK RIBS 28 oz., bone-in, Jameson’s special cut! 40.95 Full Slab.
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Boat Conference Organized by the U.N
Copiesavellshie from: SeeGrant Extension Program 6022 MoCartyHall Universityof Florida Gslnssvlila,F I.3281 1 PletW.SseOrant Cogsge le supportedhy awed of the Officeof SeeOrant, NationalOceania aad AtrnoepherieAdmlnletradon, U4. Depert- raentef Cetmmrm,grant nwahw NAESAA-~, underprovisions of the Natkmef8ee GrantCogege and ProgramsAot of 1888. This hdenaatlaals pehlldtedhy the SeeOrant Eatenekm Proipam wideh funatlons as ~ componentof the Florida CooperativeEatenslon Ssrvtse. JehuT. ggaeste,dom, In mmduetlngCoeperadve Extension work in Agriculture.Home Eoonomies, and ggerineSeieneee. State of Fkrride.U.S. gttpartnrsntef Agrharlture,UA Qspartmentof Commerse,and Soerdeof County Commiesloasm,cooperating. printed end dlstrlhutedIn ferdsemnseof the Acts of CengrWsof Stay 8 aadJune 1 1,1814. The Florida See Orant College h anEqual Employment Opportunity-Affirme- ~ eeAetkm employeraatharlmd m 'yrow4h~h, edaoatloaalkrformadon and other earvtaeeonly to individualsand InstNutlomthat ~ aoettenwithout Nacrd ta ress,eaktr, eea, or nationalorigin. I NTERNATIQNAL CONFERENCE DN DESIGN, CONSTRUCTION,AND OPERATIONOF COMMERCIAL F I SHING VESSELS Sponsored By: Florida Sea Grant College Program Society of Naval Architects and Marine Engineers, Southeast Section Florida Institute of Technology College of Science and Engineering: OceanEngineering Program Held At: Florida Institute of Technology Edi ted By: John C. Sainsbury Thomas M. Leahy Sea Grant Project No. IR/84-6 Grant No. NA 80AA-D-00038 Report Number 67 Florida Sea Grant College May 1985 Price: $10.00 ACKNOWLEDGEMENTS SPONSORS: Florida Sea Grant College Society of Naval Architects and Marine Engineers, Southeast Section Florida Institute of Technology, College of Engineering: OceanEngineering Program CONFERENCEGENERAL CHAIRMAN: Dr. JohnC. Sainsbury,Professor Chairman, Ocean Engineering Program, Florida Institute of Technology, Melbourne, Florida 32901, USA CDGRDI NATI NG COMMITTEE: Tom Col 't ins, Desco.
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Appetizers Fresh Fish & Seafood Steaks & Chops
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Opening Soon! Key West's Only 24 Hour
January 2016 BRINGING BUSINESS TO YOUR DOOR FROM KEY WEST TO SUGARLOAF Opening Soon! Key West’s Only 24 Hour Gym • Aerobic Programs • Free Weights 725 Caroline St. (free parking) • Spinning kw24hr.com • Personal Coaches • Steam Rooms State-of-the-art Cardio Equipment with Touchscreens, Hi-Def, WiFi, • Showers, Bluetooth & Consoles Lockers In This Issue: Keys to Your Health . pgs. 11 Dining & Drinking . pgs. 14-19 Key Services . pgs. 20-23 Key Events . pgs. 24 & 26 www.Our-Keys.com 305-295-6376 Gourmet Nibbles & Baskets appy New Year! We hope you had a great with Flowers by Request time ringing in 2016. We look forward to Hbringing you another year of great offers and information from our wonderful businesses here in paradise. Tucked inside of this month’s Our Keys we are proud to bring you the second issue of the Well magazine. Here’s to a healthy and prosperous new year! Michelle and Michael Finger Published by Our Keys: Information, features and advertisements contained in ‘Our Keys’ magazine are provided as a service to readers and is not essentially endorsed by the publisher. No part of this publication may be reproduced without the written permission of the publisher. All rights reserved. Our Keys: 305-295-6376; email: [email protected]; website: our-keys.com. Oh my! Valentines day Licensed & Insured ... We accept all major credit cards is just around Mention this ad for $100 OFF the corner. Your 1st INVOICE! Say It With Flowers or a Gift Basket. Since 1988 CCCO58008 Order early! FREE ESTIMATES 305.296.2568 305-295-5212 aplusroofingkeywest.com
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Valentines-Day-Menu.Pdf
SHRIMP COCKTAIL 19. STEAK BRUSCHETTA 14.99 sliced filet mignon, french boursin cheese, SHRIMP DEJONGHE 17. basil, plum tomato and extra virgin olive oil on crostini CALAMARI 12.99 ESCARGOT 14.99 FLAMING SAGANAKI 10.99 BAKED ONION SOUP 10. OYSTERS ROCKEFELLER 21. EAST COAST CrabCake 16. BLUE POINT OYSTERS 14.99 Be My Valentine SEAFOOD TOWER KING CRAB LEGS 1 POUND • U-10 PRAWNS LOBSTER TAIL • BLUE POINT OYSTERS CHILLED ON ICE WITH SAUCES 125. CHARGRILLED RIBEYE FOR TWO THIS IS A GREAT WAY TO GET OUR BIGGEST AND BEST STEAK BY SHARING 65. WITH TWO SALADS AND SIDES CHATEAUBRIAND FOR TWO Fire broiled center cut filet mignon bernaise sauce, mushrooms, chef’s potatoes and a plethora of fresh vegetables 79. with two salads Tonight we are serving our seasonal garden salad and our twice baked potatoes Our Beautiful Soup is Tomato Herb Be My Valentine STEAK AU POIVRE AND LOBSTER 55. black pepper encrusted filet mignon medallion drizzled with cognac sauce broiled coldwater lobster tail with drawn butter JUST LOBSTER (single, twin or trio) 42. Each “STEAK AU POIVRE” 33. pepper encrusted filet mignon medallions with cognac sauce FILET MIGNON 45. SLOW ROASTED PRIME RIB AU JUS with a horseradish cream regular cut 37. king cut 45. FLAMING ROAST DUCK 32. with wilted spinach and sweet orange sauce EAST COAST CrabCakes 32. with corn relish and remoulade AHI TUNA WITH ASIAN NOODLE 36. a sushi grade quality tuna steak sesame crusted and seared rare sliced with soy and wasabi OUR FAMOUS GARLIC SHRIMP DEJONGHE 28..
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NILES HERALD- SPECTATOR N
o C,' Ö NILES HERALD- SPECTATOR n $1.50 Thursday, June 25, 2015 nilesheraldspectator.com (D (D Q: GO 3 Thetasteof victory All rights reserved Nues facility makes special cans to mark Blackhawks victoiyPage 4 ANDY KROPA/AP Powerhouse duo Lady Gaga and Tony Bennett bring their "Cheek to Cheek" tour to Ravinia. Page 38 SPORTS Diamond stars The Pioneer Press Baseball and Softball Players of the Year are LINDSEY COMPTON/PIONEEP PRESS announced this Ens Crosswhite, manager of the Coca-Cola production center in Nues, displays Coca-Cola and Coca-Cola Zero cans week. Page 61 TIM CARROLL! commemorating the Blackhawks' 2015 Stanley Cup win. PIONEER PRESS OUTDOOR PATIO IS OPEN! WATCH SOCCERIN OUTDOOR PATIO AND BAR g3oc_TLog1IS31IN (u Ø969 isNO1WO doJO FEATURED ON WGN CHICAGO'S BEST T 1)1 Open 7 Days A Weik For Lunch & Dinner, LIVE ENTERÎAINMFNT SAT. & SUN. isla .a :b>ld gC66S9TO [.o T]TSHNdd, Banquet room and authentic German catering menu TT T1 6TO-DIOl s* available for all your business and Family events TNddtLO9h' GREAT FOOD, GREAT SERVICE, GREAT PEOPLE 7650 W. Irving Park Rd., Norridge 708-452-6040 www.edefweissdining.com 2 N / MARINO REALTORS I Cen 5800 Dempster-Morton Grove (847)967-5500 A Chicago Tribune Pub!ica t-ion LI (OUTSIDE ILLINOIS CALL i- 800 253 - 0021) MLS The Gold Standard www.century2i marino.com IThursday. June 25. 2015 NHS BETTER THAN NEW! OPPORTUNITY IS KNOCKING! WITHIN YOUR MEANS! Morton Grove...New Listing! Fabulous 9 roomMorton Grove..Just Listed!Impeccable 9 roomMorton Grove.. Superb and outstanding quality in brick Ranch located 2 blocks from Park Viewcustom brick Ranch with many updates throughout!this affordable 6 room Ranch located in Golf School School, Park & Pool! New décor, updated kit w/42"Large living rm, separate dining rm & eat-in kitchen.District 67' Oak floors in living room! dining room cabinets, roof,electric & windows.
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Steaks Appetizers Chicken Lakeview Favorites Desserts Pasta
604 w veterans parkway 630-553-3055 yorkville, il 60560 order online www.lakeviewgrille.com appetizers steak medallions fresh bruschetta blackened and blue cheese crusted with a cabernet toasted garlic rounds with fresh roma tomatoes, red wine sauce 12.99 onions, basil, olive oil and goat cheese heaped atop 8.99 spinach & artichoke fondue shrimp cocktail topped with 3 cheeses; served with homemade garlic rounds 9.99 (5) jumbo shrimp served with cocktail sauce 11.99 nachos steakhouse flatbread crisp tortilla chips covered with melted jack and toasted flatbread with grilled sirloin, arugula, cheddar cheeses, topped with fresh tomatoes, blue cheese crumbles, monterrey jack and a jalapeños and green onions, guacamole, 11.99 sour cream and salsa served on the side 8.99 bold balsalmic reduction add grilled chicken breast 3.99 mozzarella sticks add 8 oz sirloin steak served with a tomato basil sauce 7.99 shrimp dejonghe 5.99 6 jumbo shrimp topped with a homemade calamari dejonghe butter crust baked to perfection 11.99 lightly dusted in seasoned flour and fried golden brown; served with cocktail sauce lakeview sampler opah style! - lightly breaded then sautéed mozzarella sticks, grilled chicken quesadilla, with olive oil, crushed red pepper, oregano 11.99 bruschetta and fried calamari 17.99 and fresh garlic - add 1.00 saganaki imported greek cheese flamed table-side with metaxa brandy 8.99 entrées include fresh vegetables, homemade soup or salad and choice of potato substitute: baked french onion soup - 3.00 lakeview wedge salad - 3.00 steaks voted best steaks of the fox steaks three years in a row.
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Parisien Toastinis 5.95 ~New York Strip 24.95
1276 E. GreenB !)'street s6awano� WI 54166 (715)526--5680 ~SESAME C RUSTED ES CAR GO 10.95 AHi TUNA CRISP 10.95 White Wine, Garlic,Shallot Parsley Butter Pan Seared Ahi Tuna, Wakame,Pickled Red Onion, and GarlicBre ad Carrots, Green Apple Teriyaki Glaze, Wonton Crisp, Wasabi & GochujangLim e Aiolis CRISPY COCONUT SHRIMP 10.95 Gingered Apricot Chili Sauce DUO OF FRIED CHEESE 6.95 Homemade Batter Fried Curds& SWEET POTATO CRAB CAKES 9.95 Fresh Mozzarella, Marinara Sauce Mango Coulis, Creme Fraiche & CilantroOil FRIED GARLIC B,ATTER FRIED CALAMARI9.95 PARISIEN TOASTINIS5.95 Roasted Red Pepper Remoulade or Marinara Sauce With Applewood Bacon, Cheddar Cheese Spread PORTABELLA MUSHROOM FRIES 6.95 PESTO FRENCH FRIES 6.95 Balsamic Reduction & Sun Dried Tomato Aioli Fresh Mozzerella:Pearls andMaranara *All SteaksAre Charbroiledand USDA Choice Center Cuts* SLOW ROASTED PRIME RIB OF BEEF ~RIBEYE *Avaiable Onlyfor Saturday and Sunday Speical* 8-10 oz 20.95 12-14oz 25.95 s-10 oz� 19.95 ~ 12-14 oz. 25.95 ~ 20oz 30.95 PerfectlyMarbled & Aged To Perfection STEAKTOPPERS 2.50 ~NEW YORKSTRIP 24.95 GERMAN: Onions, Mushrooms, Peppers & Demi Glace 12 OZ. King Of All Steaks SICILIAN: Onions, Mushrooms, Peppers, KalamataOlives, Tomatoes, Demi Glace & MozzarellaCheese 24.95 BLACKENED ~FI LET OF TENDERLOIN DRUNKENMUSHROOMS 8 OZ. Most Tender Of All Cuts GORGONZOLA BUTTER HAYSTACK OR CARMEL/ZED ONIONS *Choices To Compliment AnyOJ Our SignatureEntrees * ALASKAN KINGCRAB LEGS CANADIAN LOBSTER TAIL *Price Varies withMarket* *Price Varies withMarket* 8 OZ. Split With Drawn Butter One 8 OZ. Cold Water, Chef Seasoned & Broiled With Drawn Butter TIGER SHRIMP OR OCEAN SCALLOPS 8.00 POORMAN'S LOBSTER 6.95 Sauteed & ServedWith Garlic Herb Beurre Blance, Chef Seasoned Cod Loins with Drawn Butter Batter Fried or De Jonghe Add MozzarellaCheese 1.
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Appetizers Steaks & Chops Fresh Fish & Seafood
Appetizers LOBSTER BISQUE SOUP MARYLAND JUMBO LUMP CRAB CAKES 7.95 Shaved fennel salad and honey chipotle sauce. 16.95 BAKED FRENCH ONION SOUP OYSTERS ROCKEFELLER Topped with melted Gruyère cheese in a crock. 6.95 Stuffed with creamed spinach, topped with Mornay sauce. 15.95 SHRIMP COCKTAIL Jumbo shrimp served with cocktail sauce. 14.95 FRIED CALAMARI Wild caught, served with cocktail sauce. 14.95 SHRIMP DEJONGHE Sautéed shrimp in sherry wine and fresh lemon juice, LOLLIPOP NEW ZEALAND LAMB CHOPS (4) baked with bread crumbs and melted garlic butter. 14.95 Greek style. 16.95 All steaks areSteaks Black Angus & Beef Chopsaged between 21-28 days. Served with homemade soup du jour and salad, potato or rice, and fresh vegetable. Peppercorn Cognac sauce or Béarnaise sauce, add $3 ea. ROAST PRIME RIB OF BEEF RACK OF NEW ZEALAND LAMB 24 oz. 36.95 Brushed with dijon mustard, lightly finished with herbed bread crumbs. 36.95 RIB EYE STEAK 16 oz., well marbled, tender and tasty. 36.95 – JAMESON’S SIGNATURE CUTS – NEW YORK STRIP STEAK PORTERHOUSE STEAK 16 oz., charbroiled to its fullest flavor. 35.95 24 oz., two favorites, New York strip and filet mignon, in a single cut. 38.95 FILET MIGNON 11 oz., the most tender of all steaks. 36.95 KC NEW YORK STEAK 24 oz., bone-in, also known as the Kansas City Strip. PORK CHOPS 36.95 Two double-cut chops (28 oz.). 24.95 JAMESON’S RIB EYE STEAK BARBECUED BABY BACK RIBS 28 oz., bone-in, Jameson’s special cut! 40.95 Full Slab.
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Appetizers Soups Salads
Appetizers Tuna Tartar l Gaufrette Potato and Chives Hamachi Sashimi l Soy Dressing, Radish and Avocado Crab Cake l Avocado, Pink Grapefruit and Ginger Shrimp Cocktail Escargots with Garlic Butter Cracked Conch l Avocado, Citrus-Chili Mayonnaise Sautéed Foie Gras l Caramelized Local Mango, Ginger Shrimp DeJonghe Crispy Calamari | Yuzu Dipping Sauce and Toasted Sesame Crispy Salmon Sushi | Chipotle Mayonnaise, Soy Glaze Soups French Onion Soup Sweet Pea Soup | with Parmesan Foam Bahamian Conch Chowder Salads Pear, Apple & Endive Salad | Blue Cheese Dressing Heirloom Tomatoes l Hearts of Palm, Avocado and Coconut Vinaigrette Heart of Romaine Caesar Roasted Beets and Citrus Salad | Celery and Chilies Chef de Cuisine Lisa Rolle l Chef Partner Jean-Georges Vongerichten l Restaurant Manager Carlton Smith Entrees' Mahi Mahi | Broccolini, Leeks and Sweet Garlic-Lemon Broth Sesame Crusted Salmon | Passion Fruit and Black Olive, Sautéed Potatoes Pan Roasted Grouper | Mushroom-Yuzu Broth and Crunchy Rice Local Snapper | Braised Fennel, Lemon and Olive Oil Sautéed Dover Sole | Meunière or Almondine Roasted Bahamian Lobster Tail in the Shell | Fried Plantain, Oregano and Chili Steak au Poivre | Sautéed Broccolini Char-Grilled Organic Chicken | Kumquat Lemongrass Dressing Prosciutto Wrapped Pork Chop | Glazed Mushrooms and Sage Roasted Duck | Topped with Cracked Jordan Almonds, Foie Gras and Amaretto Sauce Spiced Rack of Lamb | Cucumber Yogurt, Crispy Onion and Potatoes Café Martinique Cheeseburger | Black Truffle Mayonnaise, Brie Cheese, Yuzu Pickles
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