Caribbean shrimp ceviche with pineapple and avocado.
Applewood bacon wrapped scallop on a bed of watercress salad drizzled with ginger and lime vinaigrette.
Crab and shrimp stuffed lamb chop with a cabernet reduction sauce.
Broiled redfish topped with crawfish and shrimp covered in a honey rum glaze.
Triple layer Swiss chocolate with Bacardi and raspberry reduction.