Anacaona, Grace Bay Club

Opening Reception - 6:30pm-7:30pm

Hors d’oeuvres: Tartar of Tomato and Mozzarella with a Basil Chip, Smoked Conch on a Crispy Sweet Potato Nest with Sambal Sour Cream, Lobster Wanton with a Carrot Orange Sauce, & Duck Confit in Phyllo with Cranberry Chutney

Accompanied by:

Oriel 2005 Jasper
Sonoma Coast, USA. An elegant Pinot Noir

Oriel 2006 Mana
Marlborough, New Zealand. A bright Sauvignon Blanc

Oriel 365
Valdobbiadene, Italy. A festive Prosecco

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Coyaba

First Course - 7:35pm-8:15pm

“Turks and Caicos Seafood Trio”
North Caicos Crab ‘Cocktail’ sweet corn sorbet, chilled Shrimp espresso
Lobster Wakime Nugget
Conch and Port Salut and Pancetta ‘Burger’

Accompanied by:

Oriel 2004 Ortolan
Falkenstein, Austria. A fresh Grüner Veltliner

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O’Soleil, The Somerset

Second Course - 8:30pm-9:10pm

Roasted pumpkin and local tamarind soup with braised oxtail ravioli

Accompanied by:

Oriel 2004 Femme Fatale
Bordeaux, France. A radiant Merlot Rosé

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Parallel 23, The Regent Palms

Main Course - 9:15pm-10:15pm

“The Regent Palms Mer et Ter”
Lightly juniper smoked beef tenderloin and vanilla roasted lobster tail with spaghetti squash latkes,
bouquet of baby vegetables, port demi glace, morel mushroom and pink peppercorn guava emulsion

Accompanied by:

Oriel 2004 Dylan
Russian River Valley, USA. A crisp Chardonnay

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Oriel 2005 Iconic
Grand Vin de Bordeaux, France. A classic Cabernet Sauvignon and Merlot blend

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Magnolia

Dessert and Cigars - 10:30pm-11:30pm

Dessert trio of chocolate and ginger truffle, papaya sorbet and lemon flan

Accompanied by:

Oriel 2004 Ondine
Sauternes, France. A luscious Sauvignon Blanc and Semillon blend

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Hennessy XO Cognac
Rich, full-bodied and complex, Hennessy XO combines the spicy aromas of oak and leather with the sweeter essences of flowers and ripe fruit