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Try some of our favorite recipes from our Dunedin Restaurant

Vanilla Rum Grouper

7 – 8 ounces fresh grouper fillet
2 ounces coconut curry sauce
1 slice grilled pineapple
1 Piece macadamia nut brittle
½ ounce vanilla rum glaze
3 ounces Timbale of wild rice medley

Grill fish until cooked. Season with salt and pepper. Place Timbale of rice on plate. Nap plate with 2 ounces coconut curry sauce, squiggle ½ ounce vanilla rum glaze over curry sauce with squirt bottle. Plate fish to the side of the sauces and garnish with brittle and pineapple.

Coconut Curry Sauce

1 piece lemongrass
2 each Kaffir lime leaf
¾ cup rice wine vinegar
½ cup sugar
¼ cup Mirin
2 cans coconut milk
1 tablespoon red curry paste
1 lime, juiced

Make a gastrique* with first 5 ingredients. Strain gastrique and add coconut milk and curry. Reduce until thickened. Add juice of one lime.

*Gastrique is a thick sauce produced by a reduction of vinegar or wine, sugar, and usually fruit.

Soy Glaze

1 cup soy sauce
1 cup hoisin
1 cup brown sugar
1 cup water
1 tablespoon Sriracha

Reduce until thickened.

Vanilla Rum Glaze

½ cup water
4 cups rum
2/3 cup brown sugar
½ cup white sugar
½ vanilla bean, cut lengthwise, scraped
¼ cup corn syrup
1 lime, juiced

Add all but lime and reduce to about ¾ cup of liquid. Add fresh lime juice.