New PICCOLO MONDO MENU BOOK_V1

1

MENUS“Piccolos, Mondo”Chef Eric Scuiller

Master Chef of France Winter 2015

2

Table of ContentsWelcome to the New Menu at Piccolos, Antigua...................................................................................3DAILY ROTATION OF VEGETABLES AND FLANS AT PICOLLO.................................4Egg Plant Parmigianino Reggiano Flan..........................................................................................................5Onion Flans.......................................................................................................................................................6Asparagus Flan..................................................................................................................................................7Cilantro Chorizo Goat Cheese Flan...........................................................................................................8Roasted Garlic Flan.........................................................................................................................................9Piccolo Mondo - World Wise Fusion Cuisine...........................................................................................10Caribbean Sea Food Bisque........................................................................................................................11Traditional French Onion Soup..................................................................................................................12 Chicken Caesar Salad...................................................................................................................................13Caprese Salad.................................................................................................................................................14Beets Carpaccio.............................................................................................................................................15Cajun Coated Spicy Shrimps......................................................................................................................16Grilled Portobello Mushrooms and Tri Colour Bell Pepper Tower....................................................17Egg Plant Parmesan.......................................................................................................................................18Crispy Calamari, Orange Mango Pineapple Chutney.............................................................................19PASTAS.........................................................................................................................................................20Penne Marinara..............................................................................................................................................21Spaghetti, Broccoli Fleurettes, Red Onion, Pine Nuts, Garlic, Cherry Tomatoes, Olive Oil............22Fettuccines Four Cheese Cream Sauce Caramelized Radicchio and Red Onions.........................23ENTREES ....................................................................................................................................................24Ballotine Chicken Breast and Rock Shrimps Tarragon Tomato Béarnaise........................................25Filet Migon, 3 Sauces.....................................................................................................................................26Roasted Pork Tenderloin, Manchego Cheese and Sage Filling. Papaya, Raisin & Vanilla Relish.......27Feta Oregano Crusted Lamb Rack Sweet and Sour Mint Jus...............................................................28New York Steak, 3 Sauces.............................................................................................................................29 Garden Basil Rotini Pesto and Jumbo Shrimps........................................................................................30Crab Meat Crusted Red Snapper, Arugula Lime Butter Sauce...........................................................31Peppered King Fish Steak Lime Jalapeno Mango Fruit Salsa.................................................................32Seared Mahi-Mahi Malibu Rum and Coconut Sauce..............................................................................33Grilled Spiny Caribbean Lobster Vanilla Mango Butter Sauce.............................................................34Recipe Dishes.................................................................................................................................................35DESSERTS...................................................................................................................................................36Dessert Dishes..............................................................................................................................................37Calendars 2015/2016............................................................................................................................38-39

3

Welcome to the New Menu at Piccolos, Antigua2015

“God in his glory gave us Nature and her bounty: “It’s the chef’s duty not to veil the Majesty.”- Auguste Escoffier

Over one hundred years ago, the Chef who renovated “modern” cuisine used those words and made the Savoy Hotel in London a worldwide destination. Good rules never change - what was true then is true today - quality ingredients, good stocks, short sauces, clean presentations. We have designed this exciting menu with those ideas in mind. Antigua and St. James’s Club in particular give us the best of what nature has to offer. . . the rest is up to us.

The main purpose of this booklet is to make you feel as comfortable as possible with the dishes you are serving. Your knowledge of the menu and the respect of your order should already take care of 90% of your headaches. After the description of each dish, you are provided with some room to add your own reflections in your own phrasing.

Our common experience will not and cannot be idyllic all of the time, but please kindly understand that none of the management reflections are directed to you, but on your work.

We all have a common goal:

Complete Guest Satisfaction and we will give our all to reach it.

Your questions as well as eagerness to learn and promote yourself will be for us the best reward.

Welcome to the new Menu.

PS. Auguste Escoffier died in February 1935. . . he was 89 years young.

Chef Eric SCUILLER Kannan GANESAN Antoine BROWN Corporate Chef Executive Chef General Manager

St. James’s Club, Mamora Bay, P.O. Box 63, St. John’s, Antigua T: (268) 460-5000 F: (268) 460-3015

4

Daily Rotation of Vegetables and Flans at Picollo

MONDAYPotatoes Vanilla Mousseline, Timbale of Eggplant Parmesan.

Vegetables of the Day.

TUESDAYBasil Garlic Risotto, Roasted Onion Subric.


WEDNESDAYRisotto Blue Cheese and Porto, Asparagus Flan.


FRIDAYPassion Fruit Scallop Potatoes, Cilantro Chorizo Goat Cheese Flan.


SATURDAYOrange & Saffron Risotto, Roasted Garlic Subric.


5

Note:

Egg Plant Parmigianino Reggiano Flan

Directions

Put the cream into a saucepan.

Dissolve the corn starch in 1 tbsp water and add it to the cream, stirring carefully.

Add a little salt, freshly ground pepper and a touch of nutmeg. Place the saucepan on the stove and bring to a boil. In the meantime, whisk the eggs with the grated Parmigianino and egg plant together. Once the cream has reached a boil, remove it from heat and add a little bit of the beaten eggs. Stir quickly to bring the eggs up to temperature. Slowly add the remaining cream, stirring carefully. Puree with blender. When the mixture is ready, grease the aluminum flan molds with butter or nonstick spray. Then spoon the flan mixture into the molds, leaving ½ inch of space at the top. Place the molds in a high-sided baking dish that can be used as a Bain Marie: add the water - being careful not to let the flans get wet - and bake in a 300° F oven for 20 minutes.

Servings 40

Ingredients

2 lbs. of parmesan

2.5 quarts whipping cream

10 teaspoon cornstarch

20 eggs

2 lbs. roasted egg plantsalt and pepper to tastenutmeg to taste

1 lb. hazelnut butter.

Preparation25 minutes preparation + 20 minutes cooking

6

Note:

Onion Flan

Directions

• Preheat the oven to 325°. Coat the onions in olive oil and roast until tender.

• In a large sauce pan, melt the butter hazelnut.

• In a robot coupe, puree the onions, add the eggs one by one, then the cream and the vegetable stock. Finish with the hazelnut butter. Season to taste. Pour the onion custard into the prepared ramekins. Add enough tepid water to the baking dish to reach halfway up the sides of the ramekins. Bake the flans for 35 minutes, or until almost firm, but still slightly loose in the centre; if the water in the baking dish simmers, add a few ice cubes to cool it down.

Ingredients

½ cup olive oil

1 bag cipollini onion,

1 garlic clove, smashed

1 cup vegetable stock

8 large eggs,

1 quart heavy cream

1 lb hazelnut butter

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper, nutmeg

7

Note:

Asparagus Flan

Directions

Preheat oven to 375 degrees.

Blanch the white and green asparagus tips in two different baths. Cook 10 minutes, iced down and drained.

Transfer the white asparagus in a robot coupe and puree; blend until smooth. Add eggs and yolk; season with salt and blend until combined.

Finish with the heavy cream, Panko; add the hazelnut butter at the end. Do the same thing with the green asparagus.

Divide asparagus mixture evenly between bowls. Set roasting pan on oven rack and carefully add enough hot water to roasting pan to come halfway up the sides of the bowls. Cover with parchment-paper-lined aluminum foil and bake until asparagus mixture is set, about 18 minutes. Remove flans from roasting pan and transfer to refrigerator until chilled.

Serves 16

Ingredients

1 pound large asparagus

1 cup heavy cream

1 cup packed baby spinach leaves

2 large eggs

1 large egg yolk

1 cup of Panko

1/2 cup Hazelnut butter

Freshly ground black pepper & salt

8

Note:

Cilantro Chorizo Goat Cheese Flan

Directions

Heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Add the thyme - 1 min. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly. Scatter the parmesan, cilantro, chorizo, panko and thyme in a robot coupe. Add the eggs one by one. Then the cream until smooth. Finish with goat cheese & butter. Pour into the pre coated ramequin and bake in a hot water bath 380 degree until flan is set and a wooden pick or skewer inserted in center comes out clean. 30 minutes. Transfer pan to a rack to cool slightly, 10 to 15 minutes.

Serves 25

Ingredients

1 tablespoon canola oil

1/2 pound Mexican chorizo, casings removed

2 teaspoons chopped fresh thyme leaves

2 cups grated parmesan cheese

2 bunch of blanched cilantro

10 large eggs

4 cups heavy cream

1 log soft goat cheese

1 cup panko

1 Cup hazelnut butter

9

Note:

Roasted Garlic Flan

Directions

Roast the whole garlic in ½ cup of olive oil until golden brown. In a food processor, add the roasted garlic, goat cheese, eggs, cream, pecorino cheese, thyme, salt and pepper and process until smooth, about 1 to 2 minutes. Pour mixture into ramekins and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean. 30 minutes. Transfer pan to a rack to cool slightly, 10 to 15 minutes.

Serves 20

Ingredients

2 cup roasted garlic cloves

1 log good quality goat cheese, or Chevre

12 large eggs

6 cups heavy cream

1 cup freshly grated Pecorino 1/4 cup freshly thyme 2 cup Panko ¼ cup garlic oil.

Salt pepper nutmeg

10

Piccolo Mondo World Wise Fusion Cuisine

Soups, Salads and AppetizersCaribbean Sea food bouillabaisse $10.00

Laced with a hint of “English Harbour Rum” Crème Fraiche.

Traditional French onion soup $9.00Topped with Gruyere Cheese Crouton

Chicken Caesar Salad: $12.00Without the Chicken $9.00

Romaine Lettuce, Grilled Chicken Breast,Home made Caesar Dressing, Garlic Croutons and Parmesan Chip

Caprese Salad $10.00Fresh Buffalo Mozzarella Cheese, Ripe Tomatoes

Drizzled with Basil Pesto and Extra Virgin Olive Oil

Roasted Beet Carpaccio $10.00Cashews, White Truffle Essence, Pecorino Cheese,

Roasted Garlic Vinaigrette

Cajun Coated Spicy Shrimp $13.00Lemon Mustard Aioli, Zucchini Ribbons

Grilled Portobello & Tri Color Bell Pepper Tower $12.00 Yellow, Green & Red Roasted Bell Peppers, Fresh Mozzarella, Oven Dried Tomato

Balsamic Syrup & Basil Oil.

Eggplant Parmesan $9.00Fried Breaded Eggplant Lasagna Style, Lemon Saffron Tomato Puree,

Italian Cheeses and Garden Basil

Crispy Calamari $9.00 Orange Mango & Pineapple Chutney

11

Note:

Caribbean Sea Food Bisque

Technique

Sauté the split lobster heads in olive oil for 5 minutes. Add the mirepoix tomato product and stir with a spatula for 5 minutes on low heat. Flambée with Cognac and then deglaze with the white wine. Set aside. Bring one gallon of water to a boil and add lobster base, jerk and bouquet garnit. Cook for 5 minutes, then pour over the shell fish base. Simmer while removing the impurities from the top for 20 minutes. Add the heavy cream and cook for another 10 minutes. Puree with the blender and pass through a French China cup. Be careful with the pieces of shell. Your bisque has to be thick. Add corn starch if needed. In the mean time saute the diced white fish, shrimps & crab meat with white onions. Minced for 5 minutes and flambée with Cavalier Rum. This garnish will be added by the waiter before he served.

Ingredients for 1 Gallon

Olive Oil 3 ozLobster Heads 64 ozCarrots 2 ozCelery 2 ozOnions 2 ozCognac 2 ozWhite Wine 8 ozTomato Paste 3 ozFresh Tomatoes 16 ozHeavy Cream 16 ozBouquet Garnit & Lobster Stock Jerk Seasoning

Garnish with chunks of white fish, Titi shrimps and crab meat. Finish with the heavy cream star.

12

Note:

Traditional French Onion Soup

Technique

This is a very simple soup to make, but the paradox is, it is also easy to miss. There are some golden rules that you must remember.

1. Brown the onions for a very long time in butter about 1 hour; this will give you this unique flavour.

2. After you add the flour, cook it until golden, no after taste.

3. When deglaze with the port, reduce to dry.

4. When you add the chicken and veal stock, be sure they are COLD, otherwise you will have pieces of flour in your soup.

5. When the liquids are added to the soup, cook for ONLY 20 minutes.

Ingredients for 1 gallon

Butter 1 LB

Onions Sliced 6 LB

Flour 2 CUPS

Port Wine 1 CUP

Chicken Stock 1 GAL

Veal Stock 1 QT

Bouquet 1 EA

Salt To Taste

Pepper To Taste

13

Technique:Pre-grilled the chicken breast and keep moist.

Croutons: It is very important that they are made at least every two days because they need to be crispy and well seasoned. Garlic powder, fresh herbs (thyme, rosemary) parmesan and olive oil. Roast in the oven until golden brown.

Caesar Dressing: Combine all the ingredients in a stainless steel bain marie. Put half of the vinegar and half of the cheese. Keep the oil away. Puree with a vertical blender until smooth and then gradually add the oil. At the end, add the rest of the cheese.

Service Time: To order, combine all the ingredients: lettuce, croutons, parmesan and sun dry tomatoes. When they are all mixed, topped with julienne of chicken and the parmesan chips.

Chicken Caesar Salad

Ingredients for 10 Servings

Boneless Chicken Breast (6 Oz) 5 Ea Romaine Lettuce 20 Oz Croutons 4 CupsGrated Parmesan 1 CupSun Dry Tomatoes (Julienne) ½ CupParmesan Chips 10 EaCaesar Dressing 1 pt

Caesar Dressing 1 Gallon:Canola Oil 2 ptDijon Mustard 2 CupsWhite Vinegar 3 CupsFresh Eggs 8 EaAnchovies 6 OzGarlic 10 OzWorcestershire Sauce 3 TbspParmesan Cheese 10 OzLemon Juice ½ Cup.

Note:

14

Technique:The most important step in this dish is to peel the tomatoes. Pick them with the tip of your knife and submerge in hot boiling water for 15 seconds and ice them down. Peel and slice like you did for the beets. Wrap them per six in clear film and refrigerate.

Mozzarella & Basil: The cheese will be sliced harmoniously and the basil kept fresh in a water bath.

Basil Oil: Purée the olive oil in a cocktail blender with basil leaves, raw garlic, goat cheese, lemon juice and salt and pepper. Keep in a plastic bottle.

Service Time: If busy, you can have a few plates made with just tomatoes, cheese and basil leaves. At pick up time, add a few Kalamata olives and drizzle with the basil oil and a touch of olive oil. Crack pepper a la minute.

Caprese Salad


Tomatoes (Large) 10 EA Buffalo Mozzarella 2 LbsFresh Basil 2 BchKalamata Greek Olives 2CupsOlive Oil Extra Virgin 8 Oz

Basil Oil: Olive Oil 16 OzGoat Cheese 8 OzMinced Garlic 1/2CupFresh Basil 2 BchLemon Juice (Fresh) ¼ Cup

Salt & Pepper to taste.

Note:

15

Technique:Coat the beets in olive oil, salt and pepper. Roast in a hot oven until the blade of your knife go through. When your beets are ready, let them cool down at room temperature. When cold, peel and slice them with the slicer or Mandoline ¼ inch. Wrap them 6 per pack in clear film wrap.

Mise en place: Slice the green lettuce in a large julienne (see photo) or a medium bowl. Shred the pecorino cheese if needed. Roast the cashew nuts in the oven until golden brown.

Garlic Vinaigrette: Mix a cup of olive oil with the whole garlic cloves. Bake in medium oven until golden. Cool down. In a small bain marie, add the olive oil, canola oil, white balsamic vinegar, Dijon mustard, roasted garlic and salt and pepper. Puree until smooth.

Service Time: Lay down 6 slices of beets at the bottom of the plate. Tossed in a bowl of lettuce, cashews, truffle oil and cheese. Frizzle the dressing on the top with a plastic bottle.

Beets Carpaccio


Red Beets 10 EA Olive Oil 8 OzGreen Lettuce 5 EaPecorino Cheese 2 CupsCashew Nuts 2 CupsTruffle Oil 8 Oz

Garlic Vinaigrette: 1 Gallon Garlic 1 CupOlive Oil 1 QtCanola Oil 2 QtDijon Mustard 2 CupsWhite Balsamic Vinegar 2 CupsSalt, Pepper and Suzie’s Hot Sauce to taste.

Note:

16

Technique:The coating is of course the most important step. In a small bowl, whisk together the egg and Suzie’s hot sauce. In a separate bowl, stir together the flour, corn meal, pepper, mustard and Cajun seasoning. Dip shrimps into the dry mixture, then into the egg and then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.

Lemon Aioli: Reduce the white wine with minced shallots and saffron until almost dry. Mix in the blender with the mayonnaise, garlic, dijon mustard, olive oil and lemon juice. Salt and pepper to taste. Keep in a plastic bottle.

Zucchinis Ribbons: Slice them very thin with the mandolin. Keep refrigerated.

Service Time: Fry the shrimps and zucchinis. To order, set them on a dot of tomato sauce, drizzle the aioli all over and garnish with a wedge of lime.

Cajun Coated Spicy Shrimps


Shrimps U 15 30 EA Whole Eggs 4 EachSuzie’s Hot Sauce 2 TbspAll Purpose Flour 1 CupCorn Meal 1 CupCajun Spices ¼ CupSalt & Pepper to TasteTomato Sauce 2 CupsZucchini Ribbons 20 Ea

Lemon Aioli: 1 Gallon White Wine 2 CupsShallots (Minced) ½ CupSpanish Saffron ½ OzDijon Mustard 1 CupsMayonnaise 3 CupsGarlic 8 OzOlive Oil 2 CupsLemon Juice 6 OzSalt pepper and Suzie’s Hot Sauce to taste.

Note:

17

Technique: The bell peppers are the most challenging here, as they have to be perfectly grilled. But still crispy. Coat them lightly in olive oil. “Burn” them on an open burner until the skin blackened. Lock them in a plastic bag for 10 min., then clean them of all seeds, stems & skin under cold running water. Pad dry.

Portobello’s: Remove stem and clean out gills with a spoon. Season with a little olive oil, salt and pepper, garlic, basil and a drizzle of Balsamic vinegar. Grill for approximately 2 minutes per side until cooked through. Mozzarella & Tomatoes: Slice into 1/2” rounds and season with olive oil, sea salt and pepper.

Balsamic Syrup: Take balsamic vinegar and bring to a simmer in a saucepan. Stir in brown sugar and reduce until thick and syrupy.

Basil Oil: Pick basil leaves, blanch, then ice down. This process shocks the colour and keeps the basil bright green. Blend with olive oil and salt and pepper. Set aside for later.

Service Time: In a ring, stack layers of grilled peppers, Portobello, tomato, mozzarella. Drizzle with balsamic syrup and basil oil. Served on a bed of mixed greens.

Grilled Portobello Mushrooms and Tri Colour

Bell Pepper Tower


Yellow Bell Peppers 5 Ea Red Bell Peppers 5 Ea Green Bell Peppers 5 Ea Olive Oil 1 CupPortobello 8 Each Olive Oil ¼ CupBalsamic Vinegar ½ CupFresh Buffalo Mozzarella 2 Lbs Tomato (Large, Peeled) 5 Ea

Balsamic Syrup:Balsamic Vinegar 1 Cup Brown Sugar 6 Oz

Basil Oil:Basil Leaves 1 BchOlive Oil 8 Oz

Finishing Touch:Mix green lettuce 1 Lbs

Note:

18

Technique:The secret to this dish is the marinating of the egg plant with salt. Peel & slice the egg plant (1/3 inch). Lay them flat on a sheet pan. Sprinkle with salt and repeat the operation until all egg plant is marinated. Refrigerate for 2 hours. That will extract the salt.

Base for the Sauce: Blend a whole peeled tomato from the pulp in a mixer. Add olive oil and roasted garlic. Put a bit of tomato paste for a bright colour, basil, salt, pepper flakes and a touch of sugar. Simmer 25 minutes. Your tomato sauce is ready.

Dipping Mix: Mix flour, salt and pepper in the first bowl. In the second bowl; eggs with dash of olive oil. In the third bowl, panko bread crumbs & parmesan. Rinse the eggplant and pad dry. Dredge them in bowls 1, 2 & 3. Set them on wax paper for 5 min.

Fry them to a golden brown and set on paper towels.

Setting up your Dish: In a 200 pan coated with olive oil, alternate tomato sauce, egg plant, sauted Portobello’s and mozzarella until reaching the top. Bake until golden. 40 min. Set aside, when cool, apply some weight and let rest over night.

Service Time: The day after, cut 30 squares. Wrap individually, and bake to order. Present as shown.

Egg Plant Parmesan


Egg Plants 20 EaSalt 1 CupItalian Plum Tomatoes in can 2 EaOlive Oil 1 CupRoasted Garlic 1 Cup Tomato Paste ½ CupBasil salt, pepper sugar pepper flakes.

Dipping Ingredients:All Purpose Flour 2 Cups Whole Eggs 12 EaPanko Bread Crumbs 3 CupsGrated Parmesan 2 CupsOil for Frying

Finishing Touch:Portobello Mushrooms Saute 3 LbsMozzarella Cheese 3 Lbs

Note:

19

Technique: Keep the regular flour dusting made daily. Be sure the oil is very hot and clean. Fry to order. Never ahead of time.

Cure the Fruits: Sprinkle the diced mangos and pineapple with salt. Place them in a colander and refrigerate for 2 hours. This action will remove the excess of water and keep your relish crunchy.

Base for the Chutney: Combine in a saute pan, the sugar, lemon juice and star anis. Reduce until golden caramelization, then deglaze with the vinegar. Reduce by half, then add the orange, grapefruit juice and chilli flakes. Reduce to syrupy consistency.

Finish the Chutney: Rinse the diced fruit under running water to remove the salt. Pad dry. In a mixing bowl, mix with the orange reduction, refrigerate for two hours. Your chutney is ready.

Service Time: Fry the calamari to order. Serve the relish under. Garnish with lime.


Calamari (Defrost, Dry) 2 Lbs Season Flour for Dusting 2 Cups Frying Oil Lime Garnish 1 Ea

Pineapple Chutney 1 Gallon:Sugar 1 cupLemon Juice ½ cup Star Anis (Whole) 8 EaRice Vinegar 1 CupRed Chilli Pepper Flakes 1 TspOrange Juice 1 QrtGrapefruit Juice 1 QrtMango (Diced) 3 LbsPineapple (Diced) 3 LbsSalt to taste

Note:

Crispy Calamari, Orange Mango

Pineapple Chutney

20

Pastas

All your pastas are available as an appetizer $8.00 or as main course 18.00

Penne, Spaghetti or Fettuccines, Chunky Marinara Sauce.

Penne Broccoli Fleurettes, Red Onion, Pine Nuts, Garlic, Cherry Tomatoes and Olive Oil.

Spaghetti with Crisp Prosciutto, Roasted Tomato,

Caper Sauce and Aged Parmesan.

Fettuccines Four Cheese Cream Sauce with Caramelized Radicchio and Red Onions.

21

Technique:The pasta will be cooked “Al dente’ in salty boiling water and a touch of olive oil. When ready, pour them in a colander and lightly cool them down with iced water, that will stop the cooking process. When they are still luke warm, lay them down on a sheet pan where they will become room temperature and then coat them lightly with olive oil & refrigerate.

Marinara Sauce: This is by far the most important sauce on the menu. It has to be absolutely consistent and also bear in mind that a lot of kids will take it …Not too spicy please.

In a saucepan, saute the onions in olive oil, but do not let them brown. To the saucepan, add the liquid drained from the diced tomatoes and tomato paste. Add the basil, Italian seasonings, sugar, bouquet and crushed red peppers. Simmer liquid and spices for about 30 minutes or until liquid is reduced by half. Add the diced tomatoes and crushed tomatoes and cook just until heated, about 1 minute. Restaurant Note: All pasta will be served with a side of parmesan.

Penne Marinara


Penne Pasta 3 Box Marina Sauce: 1 Gallon Onions (Minced) 2 Cups Olive Oil ½ CupTomato Paste 1 CupCan Tomatoes (Italian) 3 EaTomato Pureed 1 EaFresh Basil 1 BchBouquet Garnit 1 EaItalian Seasoning 1/4CupSugar ¼ CupRed Pepper Flakes 1 TspSalt & Pepper to Taste.

Note:

22

Technique:The pasta will be cooked “Al dente’ in salty boiling water and touch of olive oil. When ready, pour them in a colander and lightly cool them down with iced water, that will stop the cooking process. When they are still luke warm, lay them down on a sheet pan where they will become room temperature and then coat them lightly with olive oil & refrigerate.

Vegetable Stock: A large amount of water will be kept on a burner with diced carrots, onions and celery, tomato, bay leave, whole pepper corn and a bouquet garnit. Also, add a bottle of white wine and salt to taste. Cook for 30 min. and strain.

Comfit the Tomatoes: Coat the tomatoes in olive oil and dry oregano. Bake at very low heat, 200 degrees for a couple of hours until evaporation of water and the tomatoes become firm.

Service Time: All your garnishes will be pre blanched and “Al Dente”. Sautée the onions in hot olive oil, 20 sec. Add peppers and tomatoes. Finish with broccolis and pine nuts and deglaze with the stock. Cook for 10 more sec. Combine with the hot pasta and serve.

Restaurant Note: All pasta will be served with a side of parmesan.

Spaghetti, Broccoli fleurettes, Red Onion,

Pine Nuts, Garlic, Cherry Tomatoes, Olive Oil


Dry spaghetti 2 Pk

Vegetable Stock: Water as neededWhite wine 1 BtlCarrot /onion/ celery 2 CupsBay leaves 10 EaWhole pepper corn 1 TbspBouquet garnit 1 EaFresh tomatoes 6 EaSalt & pepper to taste.

Garnishes: Broccoli fleurettes 2 Cups Tri colour bell peppers 2 CupsRed onions (sliced) 1 CupCherry tomatoes 2 PtOlive oil 1 QtRoasted pine nuts 2 Cups

Salt pepper and Suzie hot sauce to taste.

Note:

23

Technique:The pasta will be cooked “Al dente’ in salty boiling water and a touch of olive oil. When ready, pour them in a colander and lightly cool them down with iced water, that will stop the cooking process. When they are still luke warm, lay them down on a sheet pan where they will become room temperature and then coat them lightly with olive oil & refrigerate.

Alfredo Sauce: This is again a very important sauce in the menu. I choose a very basic and easy to execute recipe. Be sure to respect the proportions and the technique.

In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add heavy cream and bouquet. Season with garlic powder, salt, and white pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan.

Finishing Touches: Coat the radicchio with olive oil and balsamic grill until soft and chop. Sautée the onion in butter until golden. Deglaze with Port. Mix with the lettuce.

Service Time: At pick up time, toss the pasta in sauce. Topped with a dash of lettuce onion mix.

Restaurant Note: All pasta will be served with a side of parmesan.

Fettuccines Four Cheese Cream Sauce

Caramelized Radicchio and Red Onions


Dry Fettuccini 2 Bx Alfredo Sauce: 1 Gallon Butter 8 OzCream Cheese ½ CupHeavy Cream 2 QtBouquet Garnit 1 EaGrated Parmesan 2 CupsGarlic Powder 2 TbspSalt & White Pepper to Taste.

Garnishes: Radicchio 4 Ea Olive Oil ½ CupBalsamic Vinegar ½ CupWhite Onions (sliced) 1 EaButter 1/2 CupPort Wine 1 Cup

Note:

24

Entrees All our entrees are going to be served with chef daily selection of starch, vegetable flan and fresh vegetables.

Please ask your server.

Meats and Poultry

Chicken Breast filled with Rock Shrimps $28.00Tarragon Tomato Béarnaise.

Seared Filet Mignon $39.00

Your choice of Cognac Mustard Sauce, Béarnaise or Wild Mushroom and Port.

Roast Pork Tenderloin, Manchego cheese and Sage $29.00 Papaya, Dry Raisin and Vanilla Relish

Feta oregano crusted Lamb rack $36.00Sweet and Sour Mint Jus.

Center Cut Strip-Loin Steak $34.00

Your choice of Cognac Mustard Sauce, Béarnaise or Wild Mushroom and Port.

Fish and Seafood

Garden Basil Rotini Pesto and Jumbo Shrimps $35.00Garnish with a Parmesan Chip.

Crab Meat Crusted Local Red Snapper $27.00Lime Arugula Butter Sauce

Peppered King Fish Steak $25.00

Jalapeno Mango and Pineapple Fruit Salsa.

Seared Mahi-Mahi, $29.00

Malibu Rum and Coconut Essence.

Grilled Spiny Caribbean Lobster $55.00Vanilla Mango Butter Sauce

All Inclusive guests pay US$40.00 surcharge. This does not include wine by the bottle. All prices are subject to 22.5% Service & ABST

25

Technique:Prior to the service, trim the meat of all silver & fat. Cut about a 4 oz. centre. Cut in the filet and split open. Diced the rest of the meat and refrigerate.

Base for the filling: Saute the shrimps, onions and tarragon in the butter for a few minutes. Deglaze with the white wine and set on the side. Refrigerate.

Filling: The meat will be process in a robot coupe, with first, the egg whites. When incorporated, finish with the cream, cognac, salt and pepper. Be careful, the cheese is very salty. Combine with a spatula the shrimps. Split the filet in 2 and fill with the mousse. Tie with kitchen twine.

Sauce: Combine the shallots, pepper, white wine, vinegar and tarragon. Reduce to almost dry. In a bain marie, whip the yolks and the reduction with a bit of water until thick and creamy. Slowly whisk in the melted butter until incorporated. Whisk the chopped tomato.

Service Time: Roast the chicken. To order, slice on the plate like the photo. Sauce under. Garnish with the legumes du jour.

Note:

Ballotine Chicken Breast and Rock Shrimps

Tarragon Tomato Béarnaise


Boneless Chicken Breast (6o z) 10 EaRock Shrimps 2 Lbs Butter 6 OzTarragon 3 OzOnions Minced 1 EaWhite Wine 1 CupEgg White 3 EaHeavy Cream 1 CupCognac 2 Oz

Sauce:Shallots, Minced ½ Cup Crack Pepper ½ Tsp Dry White Wine 1 Cup White Wine Vinegar 1 CupTarragon 2 TbsEgg Yolks 10 Ea Water 10 Tbs Butter Clarified 2 LbsTomato Sauce ½ Cup

26

TechniqueThe idea here is to give all the meat lovers the possibility to go any where they want with the choices of 3 very distinctive sauces.

Mustard Cognac: Sauté shallots in hot butter, 3 min. Flambée Cognac. Deglaze Madera. Add the veal stock and seasonings. Simmer. While skimming for 10 min, whisk the mustard at the end. The sauce should NOT boil.

Béarnaise: Crack the fresh whole pepper corn with a rolling pin. Dust the excess pepper off. Combine tarragon, vinegar, wine, peppercorns, shallots, tarragon with a bouquet garnit. Cook over high heat until reduced to almost dry. Make Hollandaise Sauce using tarragon reduction. When stiff, add chopped chervil/parsley at the end and season.

Mushroom Port: Soak and clean the dry morel of any impurities. Thinly slice shallots. Sauté with the morels and regular white mushrooms for 3 min. Add Port and deglaze pan, scraping up any brown bits. Add Cabernet wine and boil sauce until almost evaporated and reduced to a glaze. Finish with veal stock, bouquet and boil sauce until slightly thickened. Whisk the butter mustard at the end. The sauce should NOT boil.

Filet Migon, 3 Sauces


Filet Mignon Steaks (6OZ) 10 EA

Choice of Sauce on the side 3 OZ

Vegetable Du Jour 1 SV

Breadfruit Chip 1 EA

Restaurant note: we will need a degree of cooking for this dish.

Note:

27

Technique:Prior to the service, trim the meat of all silver. You could do a natural jus that you add to the relish. Cut about a 6 OZ centre cut in the filet. Separate the ends and the centre.

Base for the filling: Saute the onions and sage in the butter for a few minutes. Deglaze with the white wine and set on the side. Refrigerate.

Filling: Dice the ends of the meat. Process in a robot coupe with first, the egg whites. When incorporated, finish with the cream & Cognac, salt & pepper. Be careful, the cheese is very salty. Combine with a spatula the cheese and sage in the mousse. Split the filet in 2 and fill with the mousse. Tie with kitchen twine.

Sauce/Relish: Add the vinegar to the papayas. Add all ingredients, but honey, and reduce for 15 Minutes. Finish with honey.

Service Time: Roast the loin to a medium, well sliced on the plate like the photo. Served a good amount of relish under. Garnish with the legumes du jour.

Roasted Pork Tenderloin, Manchego cheese and Sage Filling. Papaya,

Raisin & Vanilla Relish


Center Cut Pork Tenderloins 10 Ea Butter 6 OzSage (Fresh if possible) 8 OzOnions Minced 1 EaWhite Wine 1 CupEgg White 3 EaHeavy Cream 1 CupCognac 2 Oz Manchego Cheese (small pieces) ½ CupPapayas (ripe cube) 5 Ea Champagne Vinegar 1 Cup Sugar 2 Tbs Cinnamon Sticks 3 Ea Star Anise 3 Ea Vanilla Bean 2 EaRaisins 1 CupHoney ½ CupPork Jus Optional.

Restaurant Note: Will be cook MW except if different degree mention.

Note:

28

Technique:The originality of this dish will be the golden brown crispy crust and the tanginess of the sauce. The fact of Caramelizing vinegar and sugar is called a “Gastrite”. It is one of the oldest cooking techniques and was in use 2000 years ago in crater of the culinary world…China.

Crust the Lamb: Sear the lamb in olive oil. Keep it rare. When cold, brush it with Dijon. Refrigerate. In a robot coupe, mix all the ingredients. Puree until it reaches play dough consistency. Roll down until 1/8 inch. Top the meat with the crust.

Base for the Sauce: Brown some regular lamb bones that you use for the “curry goat”. When golden, discard the fat. Add a mirepoix. Roast again for 10 minutes. Add water bouquet garnit and a bit of tomato paste. Cook for 45 minutes. Your stock is ready.

Sauce: Combine vinegar, sugar and chutney. Reduce until golden caramelization. Deglaze lamb stock. Bring to a simmer. Whisk in the butter. Add tomato and mint, salt and pepper to taste.

Service Time: Roast the lamb. To order, respect the degree of cooking. Garnish like the photo. The sauce will go under.

Feta Oregano Crusted Lamb Rack

Sweet and Sour Mint Jus


Lamb Racks 10 EA Olive Oil 20 OZDijon Mustard 20 OZ

Crust:Panko white Bread Crumbs 2 CUPSGarlic Cloves ¼ CUPGreek Feta Cheese ½ CUPFresh Parsley (chopped) ½ CUPRoom tTmperature butter 6 OZFlour 2 TBS

Sauce:Vinegar 1 CUP Brown Sugar ½ CUPEnglish Chutney ½ CUPLamb Stock 1 QTRoom Temperature Butter 8 OZTomatoes (diced small, no seeds) 2 EAFresh Mint 2 TBS

Restaurant Note: We will need a degree of cooking for this dish.

Note:

29

Note:

New York Steak, 3 Sauces

Ingredients for 10 servings

New-York Steaks (8OZ) 10 EA

Choice of Sauce on the side 3 OZ

Véegetable Du Jour 1 SV

Breadfruit Chip 1 EA

Restaurant note: we will need a degree of cooking for this dish.

TechniqueThe idea here is to give all the meat lovers the possibility to go any where they want with the choices of 3 very distinctive sauces.

Mustard Cognac: Sauté shallots in hot butter for 3 min. Flambée Cognac. Deglaze Madera. Add the veal stock and seasonings. Simmer. While skimming for 10 min, whisk the mustard at the end. The sauce should NOT boil.

Béarnaise: Crack the fresh whole pepper corn with a rolling pin. Dust the excess pepper off. Combine tarragon vinegar, wine, peppercorns, shallots and tarragon with a bouquet garnit. Cook over high heat until reduced to almost dry. Make Hollandaise Sauce using tarragon reduction. When stiff, add chopped chervil/ parsley at the end & season.

Mushroom Port: Soak and clean the dry morel of any impurities. Thinly slice shallots. Sauté with the morels and regular white mushrooms for 3 min. Add Port and deglaze pan, scraping up any brown bits. Add Cabernet wine and boil sauce until almost evaporated and reduce to a glaze. Finish with veal stock, bouquet and boil sauce until slightly thickened. Whisk the butter mustard at the end. The sauce should NOT boil.

30

Technique:The pesto will be always made in the house. When you cover the top to avoid the oxidation ….he will keep for weeks.

Base for the Pesto: In a robot coupe, puree the garlic with olive oil first. When it reaches a puree consistency, add the basil and then finish with the pine nuts and goat cheese. The mix has to be thick and emulsified. If it “looks” broken, you have to do it again.

Parmesan Chip: In a clean omelette pan, spread a good amount of shredded parmesan. Cook until golden and flip on the other side. When golden and crisp on both sides, keep on a paper towel. Have about 30 of them ready every evening.

Service Time: Sautée 8 shrimps per order in Olive oil about 30 seconds. Deglazed with the white wine, reduce. Add pesto and cream. Reduce until syrupy and top with the parmesan chips.

Garden Basil Rotini Pesto and Jumbo Shrimps


Rotini Pasta (Blanched, al Dente) 2 Bx Jumbo Prawns (16-20) 8 EaOlive Oil 20 OzPinot Grigio Wine 1 Btl

Pesto 1 Gallon:Olive Oil 56 OzGarlic 16 OzBasil Leaves 8 Oz Goat Cheese 16 Oz Pine Nuts 12 OzHeavy Cream 1 PtParmesan Chips 10 Ea

Restaurant note : extra cheese available on the side.

Note:

31

Technique:Pre-sear this fish with olive oil on the flat top.

Crust: In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Spread the mixture evenly over the fish.

Sauce: Reduce the vinegar, wine, shallots, mignonette and bouquet until almost dry. Add the cream and reduce by half. Wisk the room temperature butter. Season to taste. Strain through a china cup; add the watercress in a blender. Bring the sauce to a single boil. Add the lemon juice and keep warm.

Service Time: Roast the fish in the oven until done. Garnish like the photo. Drizzle the oils on the plate. Set the fish on the bottom half and finish with the watercress beurre blanc. Garnish with the legumes du jour.

Crab Meat Crusted Red Snapper,

Arugula Lime Butter Sauce


Red Snapper Seak (6 Oz) 10 Ea Crab Meat 20 Oz Bread Crumbs 4 CupsMinced Peppers, Onions, Jalapeno 1 CupMozzarella ½ CupWhite Vinegar 1 CupWhite Wine 1 CupMinced Shallots 1/2CupCracked Mignonette 1 TbsBouquet Garnit 1 EaHeavy Cream 1 QuartRoom Temperature Butter 2 LbsBlanched Arugula 1 LbsSalt Pepper Espelette Pepper, Lemon Juice, Vegetables du Jour.

Note:

32

Technique:The fruit salsa will be the key factor of this dish. The problem is, due to the large amount of acidity it will have to be done daily, because it will become mushy over night. That will be the first thing to do when you come in the afternoon.

Fruit Salsa: In a saute pan, combine the sugar, the white vinegar and fish stock. Bring to a simmer. During this time, open the vanilla beans lengthwise and scrape the vanilla seed from the middle. Add them to the boiling liquid and cook for 3 minutes. Dice the mangos and pineapple in ½ inch cubes. Mix them in a bowl, scallions, jalapeno peppers, lime juice and rind, and hot sauce. Pour on the top, the vanilla reduction & mix. Taste for salt and pepper. Refrigerate.

Service Time: Crack the black pepper corns with a rolling pin. Get rid of the excess powder pepper (too bitter). Coat your fish. To order, sautee in walnut oil, flambéed rum, deglaze Chardonnay & finish with a touch of fish stock. Serve on a bed of room temperature salsa. Garnish with the vegetables du jour.

Peppered King Fish Steak Lime Jalapeno

Mango Fruit Salsa


King Fish Steaks (6 Oz) 10 Ea Crack Black Pepper 8 Tsp Walnut Oil 20 Oz Cavalier Rum 20 OzChardonnay 1 Btl Fish Stock 1 Qt

Fruit Salsa:Sugar ½ Cup White Vinegar ½ Cup Fish Stock 1Cup Vanilla Bean 3 Ea Mango (Ripe) 3 EaPineapple (Ripe) 2 Ea Scallions (Minced) ½ Cup Jalapeno Peppers ½ Cup Limes (Juice & Rind) 4 EaHot Suzie Sauce to taste

Note:

33

Technique:Prior to the service, pre-sear this fish with olive oil on the flat top.

Base for the Sauce: Make a Roux Blanc with the butter and flour. Let it cool down. Combine the fish stock and heavy cream and bring it to a simmer. Whisk the cold roux in the hot stock until the mix is smooth. Skim the top and cook for 10 min. Strain.

Sauce: Saute the shallots in the butter. No colour please. This sauce needs to be white. Flambée with the rum. Add the white wine. Reduce until dry. Gently add the fish veloute and simmer for another 10 minutes. Wisk the room temperature butter. Season to taste. Strain through a china cup; Bring the sauce to a single boil. Add the lemon juice and keep warm.

Service Time: Roast the fish in the oven until done. Garnish like the photo. The sauce will go under and the shredded roasted coconut on the top. Garnish with the legumes du jour.

Seared Mahi-Mahi Malibu Rum and Coconut Sauce


Mahi Mahi Steak (6 Oz) 10 Ea Olive Oil 20 Oz

Flour 8 Oz Butter 8 OzFish Stock 2 QtHeavy Cream 1 CupButter 8 OzMinced Shallots 1/2 CupMalibu White Rum 6 OzWhite Wine 1 CupMinced Shallots 1/2 CupRoom Temperature Butter 5 Oz Lemon Juice ¼ Cup

Roasted Shredded Coconut 1 Cup

Note:

34

Technique:The lobster, if fewer than 2 pounds will be served in 2 halves like on the picture. If the crustacean is bigger we will just serve one half. In both cases the product will be pre-cook and frozen and brought back to temperature in a court bouillon.

Court Bouillon: A large amount of water will be kept on a burner with diced carrots, onions and celery, bay leave, whole pepper corn and a bouquet garnit. Also add a bottle of white wine and salt to taste.

Vanilla Mango Butter Sauce: Split open the vanilla beans and simmer with the heavy cream. Combine shallots, vinegar, white wine bouquet, 7 min. Reduce to almost dry. Add the vanilla cream and reduce gently for 10 min. Remove the bouquet and add the butter gradually. When thickened, add the mango and puree again…finish with the lemon juice. The sauce is ready. Keep warm.

Service Time: At pick up time, submerge the lobster in the court bouillon. Served as on the photo with sea grape leaves & pineapple top and vegetable du jour.

Restaurant Note: The kitchen needs to know if the lobster is “au Natural” or vanilla /mango sauce.

Grilled Spiny Caribbean Lobster

Vanilla Mango Butter Sauce


Caribbean Lobster 10 EA

Court Bouillon: Water as neededWhite Wine 1 BtlCarrot /Onion/Celery 2 CupsBay Leaves 10 EaWhole Pepper Corn 1 TbspBouquet Garnit 1 EaTomato Sauce 2 CupsSalt to Taste

Vanilla Mango Butter Sauce: 1/2 Gallon White Vinegar 1 Cup White Wine 2 CupsShallots (Minced) ½ CupBouquet Garnit 1 EaHeavy Cream 2 CupsVanilla Beans 3 EaRoom Temperature Butter 3 LbsMango Pulp (Ripe) 8 OzLemon Juice 6 Oz

Note:

35

Recipe Dishes

36

Desserts

Pumpkin Cheese Cake $12.00Whip Cream, Caramel Sauce and Ginger Cookie Crumble

White Chocolate Raspberry Cheese Cake $11.00

Raspberry-swirled white Chocolate Cheese-Cake, White Chocolate on a Pinot Grigio infused Mango Sauce

Tiramisu $10.00

A layer of Creamy Custard set atop Espresso soaked Lady Fingers

Dark and White Chocolate Cake $9.00 Strawberry and Passion Fruit Sauce

Cappuccino Crème Brulée $9.00

Daily Selection of Sorbets $8.00

Daily Selection of Ice Cream $8.00

37

Dessert Dishes

Chocolate Cake

Creme Brulee

Raspberry Cheese Cake

Chocolate Cheese Cake

Pumpkin Cheese Cake

Tiramisu

38

39

AT A GLANCE

40Designed and Printed by Signs and Impressions - Tel: (268) 562-4839

Documents

New PICCOLO MONDO MENU BOOK_V1