Hors D\' Oeuvres Bacon Wrapped Stuffed Peppers
Hushpuppy Shrimp with whipped pepper jelly butter
Caviar Chess Pie
Hot Crab and Artichoke Dip with Benne seed pita toasts
Entrees
Island Pork Tenderloin, a tropical mix of hot and sweet notes
Grandale\'s Tournedous drizzled in a cognac/sherry/mushroom sauce
Jerk Spaghetti Pomodoro with large shrimp and basil leaves
Basil Grilled Chicken with pineapple sweet potatoes
Desserts Chocolate Sushi with chantilly cream
Grilled Banana Quesadilles with chocolate caramel sauce
Raisan Bread Pudding with vanilla rum sauce
Dark\'n Starbucks, ginger cookies, coffee ice cream with Black Seal Rum