Menus consist of three to seven course
meals, with options from the following styles
| Thai
Sushi
French
Spanish |
Mexican
Jamaican
Bahamian
Pan Asian |
Down East
American Nouvelle
East & West Indian
Northern & Southern Italian |
And my own style ... Fusion
On Site Cooking Only
Different menus are available upon request
I'm always aiming to make each dish as healthy as possible
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Great Munchies at the Beach with Joni
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Oysters Rockefeller, Fresh Suckulant Oysters with a bed of Sauted Spinich with Garlic, Bacon, Shallots, and Pernod, and Finally Topped with Lemony Hollandaise Sauce.
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Baked Wonton Cups, filled with Thai Shrimp or Chicken Curry.
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Clams Casino, Baked Local Clams on the half shell, with Bacon, Onions, Garlic, Parsley, and topped with Parmesan Reggiano.
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Tuna Tar Tar mixed with Ponzu Sauce, Baby Chives, and Fresh Ginger, in Won Ton Cups.
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Bruschetta with tomatoes, olives, herbs, on a crostini with goat cheese.
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Satay-O-Chicken or Shrimp or Scallops with Joni's Sassy Peanut Sauce.
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Baked
Portobello Mushroom Caps, stuffed with Crabmeat with a Roasted Red Pepper
Scampi sauce, served over mixed Baby Greens.
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Bahamian
Conch fritters, with a spicy Tortuga Sauce.
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Steamed
Bogue Sound Clams, with tomato, garlic, beer, and herb broth.
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Baked
Brie with Guava and Roasted Garlic in a Puff Pastry.
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Hummus
with roasted garlic and roasted red peppers, served with toasted pita points.
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Herbed
Goat Cheese, on toasted tortillas, served with Joni's Sassy Mango Salsa.
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Mini
Crab Cakes with a Basil, Key Lime, Chili Aioli.
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Fresh
Jumbo Shrimp, lightly steamed and tossed with either a Jamaican, Old Bay, or
Cajun seasoning.
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Hot
lump Crab Dip with French Bread Slices.
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Hot
Spinach-Artichoke Dip with various crackers.
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Mango
or Black Bean Salsa with Blue & White Corn Chips.
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Imported
Cheese & Fresh Fruit Tray.
Sassy Soups
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Cuban
Black Bean Soup with Toasted Corn Frizzle Strips, Sour Cream and Mango Salsa
Garnish.
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Seafood Gumbo
with Chicken and Andoullie Sausage.
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Seafood Chowder
with Shrimp, Crabmeat, Scallops and Organic Vegetables.
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Scallop
Bisque with a hint of Sherry.
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Tomato
Bisque with Pesto and Cheese Crustini.
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Maryland
Style Crab Chowder.
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Jerked
Chicken Soup.
Sassy Salads
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Fresh Arugula with Prosciutto, Shaved Parmigiana Reggiano, Roasted Garlic with Black Truffle Oil, and Herbed Goat's Cheese Medallions.
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Fried Green Tomato Napoleons, Tomatoes Stacked with Buffalo Mozzarella Cheese, Prosciutto, and Roasted Red Peppers with a Balsamic Glaze.
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Ceviche, 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.
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Joni's Sassy Caesar with Homemade Sassy Croutons.
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Fresh
Mozzarella and a variety of sliced Organic Tomatoes with a Basilique
Dressing.
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Baby
Lettuce, Pear, Gorgonzola Cheese, Prosciutto, and Spiced Pecans with a
Balsamic Vinaigrette.
Entrées with Joni
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Uni, Sea Urchin Roe, with Penne Pasta in a traditional Southern Italian Garlic, Parsley, and White Wine Sauce with a dash of Chili Pepper.
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Snapper En Papillote, in a Ginger, Lime, Tangelo Broth, and Edamame, Lemongrass and Red Curry Risotto.
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Chicken Breasts Brushetta, Artichoke Raviolis, with Caramelized Roasted Garlic, and Shallots with Fresh Lemon Zest.
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Cumin and Chocolate Dusted Seared Scallops, with Mango and blood Orange Coulis, Saffron Rice with Black Beans and Lime Zest.
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Wild Salmon with Sweet Pea Wasabi Sauce, Jasmine Rice Thimbles, in a Miso -Lemongrass Broth.
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Lobster Fri Diablo, whole cut up Lobsters, Clams, Mussells, Shrimp, and Calamari, in a Spicy Red Sauce, over Linguine, served in a large saute pan, so you can choose your favorite crustations!
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Tortilla Encrusted Grouper, topped with Mango Salsa, Guava Garni, and Caramelized Plantains.
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Salmon Cannelloni with a Lemon Caper Cream Sauce, Sauteed Spinach with Garlic, Shallots, Applewood Bacon, and Shitake Mushrooms.
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New Zealand Lamb Chops, rubbed with Organic Extra Virgin Olive Oil, Rosemary, Oregano, Garlic, and Course Ground Malabar Pepper, topped with Fresh Peas, Feta, Pistachios and a Balsamic Reduction, served over Chedder-Sage Polenta.
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Fresh
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.
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Lobster
Medallions with Seafood Risotto and Grilled Organic Vegetables.
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Grouper
Oscar... Fresh Sautéed Grouper with a little Cajun spice, Crabmeat, and Fresh Asparagus with Béarnaise sauce, Roasted Garlic Mashed.
Potatoes.
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Pan
Seared Filet Mignon, with a Gorgonzola Chianti Sauce and Roasted Garlic,
served with Herbed Mashed New Potatoes with Roasted Garlic and a Sautee of
Fresh Seasonal Vegetables.
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Medallions
of Grilled Cuban Moho Pork Tenderloin, served with a Timble of Spicy Black
beans and Spanish Rice, baked Plantains, and Mango Salsa Garni.
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Jamaican
Jerked Chicken Breasts, served with a Three Pepper, Sweet Red, Bell, and
Jalapeno, Linguine, with a light vegetable broth and cream reduction, with
fresh grated Parmigiano-Reggiano Cheese and Cilantro.
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Roasted
Rack of New Zealand Lamb, encrusted with Crushed Black Pepper, Rosemary,
Dijon Mustard, and Italian Bread Crumbs, served with Sweet Potato Hash, and
Marinated Grilled Vegetables.
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Fresh
Filet of Grouper with Sea Scallops and Jumbo Shrimp with a Roasted Red
Pepper Scampi Sauce served with Rice Pilaf Timbles and a Vegetable Medley.
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Chicken
Soprano... Boneless Chicken Breast, stuffed with Sautéed Spinach and Garlic
Mozzarella Cheese and Sun dried Tomatoes, Penne Alla Vodka, Sautee of
Veggies.
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Clam
Bake... Clams, Mussels (Lobster is optional), Onions, Carrots, Corn on the
Cob, Kielbasa, Chicken, cooked together and served with North Carolina
Hushpuppies.
Daring Deserts with Joni
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Chocolate Lava Cakes.
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Imported Cheeses pared with Seasonal Fruits.
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White Chocolate-Key Lime Mousse, in Blood Orange Compote with a Dark Chocolate Truffle.
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Figs with a Balsamic Reduction, Marscapone and Walnuts.
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Hot
Guava Cobbler with Vanilla Ice Cream.
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Banana Split
Cobbler with Vanilla Ice Cream.
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Samores.
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Chocolate
Cheese Cake with Fresh Berries.
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Chocolate
Fritters served with a Hot Fudge Sauce and Fresh Raspberries.
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Tiramisu.
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Chocolate
Crème Brulee' with Caramelized Pistachio Crust.
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Black
Forest Cobbler.
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Chocolate
Fountain with Fresh Strawberries, Bananas, Pound Cake, and Pretzels.
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