Menus consist of three to seven course meals, with options from the following styles

And my own style ... Fusion

• Oysters Rockefeller, Fresh Suckulant Oysters with a bed of Sauted Spinich with Garlic, Bacon, Shallots, and Pernod, and Finally Topped with Lemony Hollandaise Sauce.

• Baked Wonton Cups, filled with Thai Shrimp or Chicken Curry.

• Clams Casino, Baked Local Clams on the half shell, with Bacon, Onions, Garlic, Parsley, and topped with Parmesan Reggiano.

• Tuna Tar Tar mixed with Ponzu Sauce, Baby Chives, and Fresh Ginger, in Won Ton Cups.

• Bruschetta with tomatoes, olives, herbs, on a crostini with goat cheese.

• Satay-O-Chicken or Shrimp or Scallops with Joni's Sassy Peanut Sauce.

• Baked Portobello Mushroom Caps, stuffed with Crabmeat with a Roasted Red Pepper Scampi sauce, served over mixed Baby Greens.

• Bahamian Conch fritters, with a spicy Tortuga Sauce.

• Steamed Bogue Sound Clams, with tomato, garlic, beer, and herb broth.

• Baked Brie with Guava and Roasted Garlic in a Puff Pastry.

• Hummus  with roasted garlic and roasted red peppers, served with toasted pita points.

• Herbed Goat Cheese, on toasted tortillas, served with Joni's Sassy Mango Salsa.

• Mini Crab Cakes with a Basil, Key Lime, Chili Aioli.

• Fresh Jumbo Shrimp, lightly steamed and tossed with either a Jamaican, Old Bay, or Cajun seasoning.

• Hot lump Crab Dip with French Bread Slices.

• Hot Spinach-Artichoke Dip with various crackers.

• Mango or Black Bean Salsa with Blue & White Corn Chips.

• Imported Cheese & Fresh Fruit Tray.

Sassy Soups

• Cuban Black Bean Soup with Toasted Corn Frizzle Strips, Sour Cream and Mango Salsa Garnish.

• Seafood Gumbo with Chicken and Andoullie Sausage.

• Seafood Chowder with Shrimp, Crabmeat, Scallops and Organic Vegetables.

• Scallop Bisque with a hint of Sherry.

• Tomato Bisque with Pesto and Cheese Crustini.

• Maryland Style Crab Chowder.

• Jerked Chicken Soup.

Sassy Salads

• Fresh Arugula with Prosciutto, Shaved Parmigiana Reggiano, Roasted Garlic with Black Truffle Oil, and Herbed Goat's Cheese Medallions.

• Fried Green Tomato Napoleons, Tomatoes Stacked with Buffalo Mozzarella Cheese, Prosciutto, and Roasted Red Peppers with a Balsamic Glaze.

• 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.

• Joni's Sassy Caesar with Homemade Sassy Croutons.

• Fresh  Mozzarella and a variety of sliced Organic Tomatoes with a Basilique Dressing.

• Baby Lettuce, Pear, Gorgonzola Cheese, Prosciutto, and Spiced Pecans with a Balsamic Vinaigrette.

Entrées with Joni

• Uni, Sea Urchin Roe, with Penne Pasta in a traditional Southern Italian Garlic, Parsley, and White Wine Sauce with a dash of Chili Pepper.

• Snapper En Papillote, in a Ginger, Lime, Tangelo Broth, and Edamame, Lemongrass and Red Curry Risotto.

• Chicken Breasts Brushetta, Artichoke Raviolis, with Caramelized Roasted Garlic, and Shallots with Fresh Lemon Zest.

• Cumin and Chocolate Dusted Seared Scallops, with Mango and blood Orange Coulis, Saffron Rice with Black Beans and Lime Zest.

• Wild Salmon with Sweet Pea Wasabi Sauce, Jasmine Rice Thimbles, in a Miso -Lemongrass Broth.

• 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!

• Tortilla Encrusted Grouper, topped with Mango Salsa, Guava Garni, and Caramelized Plantains.

• Salmon Cannelloni with a Lemon Caper Cream Sauce, Sauteed Spinach with Garlic, Shallots, Applewood Bacon, and Shitake Mushrooms.

• 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.

• 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.

• Lobster Medallions with Seafood Risotto and Grilled Organic Vegetables.

• Grouper Oscar... Fresh Sautéed Grouper with a little Cajun spice, Crabmeat, and Fresh Asparagus with Béarnaise sauce, Roasted Garlic Mashed. Potatoes.

• 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.

• Medallions of Grilled Cuban Moho Pork Tenderloin, served with a Timble of Spicy Black beans and Spanish Rice, baked Plantains, and Mango Salsa Garni.

• 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.

• 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.

• 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.

• Chicken Soprano... Boneless Chicken Breast, stuffed with Sautéed Spinach and Garlic Mozzarella Cheese and Sun dried Tomatoes, Penne Alla Vodka, Sautee of Veggies.

• 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

• Chocolate Lava Cakes.

• Imported Cheeses pared with Seasonal Fruits.

• White Chocolate-Key Lime Mousse, in Blood Orange Compote with a Dark Chocolate Truffle.

• Figs with a Balsamic Reduction, Marscapone and Walnuts.

• Hot Guava Cobbler with Vanilla Ice Cream.

• Banana Split Cobbler with Vanilla Ice Cream.

• Samores.

• Chocolate Cheese Cake with Fresh Berries.

• Chocolate Fritters served with a Hot Fudge Sauce and Fresh Raspberries.

• Tiramisu.

• Chocolate Crème Brulee' with Caramelized Pistachio Crust.

• Black Forest Cobbler.

• Chocolate Fountain with Fresh Strawberries, Bananas, Pound Cake, and Pretzels.