Grace Bay Club
Opening Reception Hors d’oeuvres – 5:30pm – 6:30pm
Opening Reception Hors d’oeuvres – 5:30pm – 6:30pm Cumin Seared Salmon with Asparagus and Hollandaise sauce; “Volcano Roll” Crab Roll with Crunchy Spicy Tuna and Tobiko Crust; Foie Gras Tourchon Mango and Vanilla Chutney; Mini Wagu Burger, Apple wood Smoked Bacon and Home-made Tomato Chutney, Mini Thai Green Curry, Salt and Pepper Squid
Accompanied by: Gloria Ferrer Sonoma Brut NV

Coyaba
First Course – 6:35pm – 7:15pm
Turks and Caicos Lobster Salad, Warm Pumpkin Bisque, Foie Gras ‘Wich’ Fresh Fig Compote
Accompanied by: Beringer Knights Valley Alluvium Blanc 2005

O’Soleil
Second Course – 7:30pm – 8:10pm
Roasted Chilean sea bass with vanilla poached plum
Accompanied by: Ramey Carneros District, Chardonnay 2005

Parrallel 23
Main Course – 8:15pm – 9:15pm
Long Bone Veal Chop, Filled with Morel, Pistachio and Black Truffle, Served with Rosemary Roasted Potato Gnocchi,Timbale of Creole Vegetable Ragout and Barolo Red Wine Essence with Toasted Pine Nuts
Accompanied by: Wolf Blass “Black Label” Cabernet, Shiraz/Malbec 2003

Amanyara
Dessert – 10:00pm – 10:30pm
Dessert and Cigars: Medley of Tropical Fruits and Chocolate
Accompanied by: Graham’s Tawny 20yrs Old and Bambarra 8yr Reserve