consist of three to seven course meals, with options from the following
Thai, Sushi, Pan-Asian
FFrench, SpanishAmerican Nouvelle
East & West
my own style...Fusion
On Site Cooking Only
Different menus are available
I always try to make
each dish as healthy as possible
Munchies at the Beach with Joni
Rockefeller, Fresh Suckulant Oysters with a bed of Sauted
with Garlic, Bacon, Shallots, and Pernod
and finally topped with Lemony Hollandaise Sauce
Wonton Cups, filled with Thai Shrimp or Chicken Curry
Casino, Baked Local Clams on the half shell, with Bacon,
Onions, Garlic, Parsley, and topped with Parmesan Reggiano
Tartar mixed with Ponzu Sauce, Baby Chives,
and Fresh Ginger in Won Ton Cups
with Tomatoes, Olives and Herbs on Crostini with Goat Cheese
or Shrimp or Scallops with Joni's Sassy Peanut Sauc.
Portobello Mushroom Caps, stuffed with Crabmeat
with a Roasted Red Pepper Scampi sauce, served over mixed Baby
Conch fritters, with a spicy Tortuga Sauce
Bogue Sound Clams, with tomato, garlic, beer, and herb broth
Brie with Guava and Roasted Garlic in a Puff Pastry
with roasted garlic and roasted red peppers,
served with toasted pita points.
Goat Cheese on toasted tortillas, served with Joni's Sassy
Crab Cakes with a Basil, Key Lime, Chili Aioli
Jumbo Shrimp, lightly steamed and
tossed with either a Jamaican, Old Bay or Cajun seasoning
lump Crab Dip with French Bread Slices.
Spinach-Artichoke Dip with various crackers
or Black Bean Salsa with Blue & White Corn Chips
Cheese & Fresh Fruit Tray
Black Bean Soup with Toasted Corn Frizzle Strips,
Sour Cream and Mango Salsa Garnish
Gumbo with Chicken and Andoullie Sausage
Chowder with Shrimp, Crabmeat, Scallops and Organic Vegetables
Bisque with a hint of Sherry
Bisque with Pesto and Cheese Crostini
Style Crab Chowder
Arugula with Prosciutto, Shaved Parmigiana Reggiano, Roasted
with Black Truffle Oil, and Herbed Goat's Cheese Medallions
Green Tomato Napoleons, Tomatoes Stacked with Buffalo Mozzarella
Cheese, Prosciutto, and Roasted Red Peppers with a Balsamic
A real treat! Minced Fresh Local Catch, prefrably Grouper
or Snapper, tossed with Fresh Squeezed Limes, Grapefruit,
and Oranges, with Julienned Peppers, and Onions, marinating
, and cooking in the citrus. [This dish is a rarity in the
states, but very popular in the Bahamas and Caribbean, as
well as South America, and Mexico. It is actually cooked
by the citrus]
Sassy Caesar with Homemade Sassy Croutons
Mozzarella and a variety of sliced Organic Tomatoes
with a Basilique Dressing
Lettuce, Pear, Gorgonzola Cheese, Prosciutto and Spiced Pecans
with a Balsamic Vinaigrette
Sea Urchin Roe, with Penne Pasta in a traditional Southern
Italian Garlic, Parsley and White Wine Sauce with a dash
of Chili Pepper
En Papillote, in a Ginger, Lime, Tangelo Broth,
and Edamame, Lemongrass and Red Curry Risotto.
Breasts Brushetta, Artichoke Raviolis,
with Caramelized Roasted Garlic, and Shallots with Fresh Lemon
and Chocolate Dusted Seared Scallops, with Mango and Blood
Orange Coulis, Saffron Rice with Black Beans and Lime Zest.
Salmon with Sweet Pea Wasabi Sauce, Jasmine Rice Timbales,
in a Miso -Lemongrass Broth.
Fra Diablo, whole cut up Lobsters, Clams, Mussells, Shrimp,
and Calamari, in a Spicy Red Sauce, over Linguine,
and served in a large saute pan so you can choose your favorite
Encrusted Grouper, topped with Mango Salsa, Guava Garni,
and Caramelized Plantains.
Cannelloni with a Lemon Caper Cream Sauce, Sauteed Spinach
with Garlic, Shallots, Applewood Bacon, and Shitake Mushrooms.
Zealand Lamb Chops, rubbed with Organic Extra Virgin Olive
Oil, Rosemary, Oregano, Garlic, and Course Ground Malabar
topped with Fresh Peas, Feta, Pistachios and a Balsamic Reduction,
served over Chedder-Sage Polenta.
Ahi Tuna Tenderloin Medallions,
Marinated and Seared with Black and White Sesame Seeds,
served over a Thai Vegetable Risotto, with Coconut, Lemongrass,
Wild Mushrooms, and a Roasted Red Pepper and Wasabi Garni.
Medallions with Seafood Risotto and Grilled Organic Vegetables.
Oscar... Fresh Sautéed Grouper with a little Cajun spice,
Crabmeat, and Fresh Asparagus with Béarnaise sauce, Roasted
Garlic Mashed Potatoes.
Seared Filet Mignon, with a Gorgonzola Chianti Sauce and
Roasted Garlic, served with Herbed Mashed New Potatoes with
and a Sautee of Fresh Seasonal Vegetables.
of Grilled Cuban Moho Pork Tenderloin, served with a Timble
of Spicy Black beans and Spanish Rice, baked Plantains, and
Mango Salsa Garni.
Jerked Chicken Breasts, served with a Three Pepper, Sweet
and Jalapeno, Linguine, with a light vegetable broth and cream
with fresh grated Parmigiano-Reggiano Cheese and Cilantro
Rack of New Zealand Lamb, encrusted with Crushed Black Pepper,
Rosemary, Dijon Mustard, and Italian Bread Crumbs,
and served with Sweet Potato Hash, and Marinated Grilled Vegetables
Filet of Grouper with Sea Scallops and Jumbo Shrimp
with a Roasted Red Pepper Scampi Sauce
and served with Rice Pilaf Timbles and a Vegetable Medley
Soprano... Boneless Chicken Breast, stuffed with Sautéed
Spinach and Garlic Mozzarella Cheese and Sun dried Tomatoes,
Penne Alla Vodka,
and a Sautee of Vegetables
Bake... Clams, Mussels (Lobster is optional), Onions, Carrots,
Corn on the Cob, Kielbasa, Chicken, cooked together
and served with North Carolina Hushpuppies
Deserts with Joni
Cheeses pared with Seasonal Fruits
Chocolate-Key Lime Mousse, in Blood Orange Compote
with a Dark Chocolate Truffle.
with a Balsamic Reduction, Marscapone and Walnuts
Guava Cobbler with Vanilla Ice Cream
Split Cobbler with Vanilla Ice Cream
Cheese Cake with Fresh Berries
Fritters served with a Hot Fudge Sauce and Fresh Raspberries
Crème Brulee' with Caramelized Pistachio Crust
Fountain with Fresh Strawberries, Bananas, Pound Cake, and