SAMPLE MENU

Hors d’ oeuvres

Smoked Salmon Crowns $80:00. Pastry cups crowned with cream fraîche and smoked salmon Rhumakee $150:00. Beef liver wrapped in bacon then broiled. (Substitute for liver; beef, Oysters, shrimp, scallops or water chestnuts) Stuffed Wantons $150:00. Chopped Shrimp and water chestnuts herbs and seasonings wrapped in wanton skins and then steamed or deep-fried. Served with cilantro dressing. (Substitute for shrimp; beef or pork) Olive Anchovy Bites $80:00. Baked pastry of black olives, anchovy, herbs and seasonings Fish Rösti $150:00. Ginger fish mixed with grated new potatoes, herbs and spices, pan fried to perfection Hot EDA Floats $150:00. Sautéed crab salad with bread crumbs, cheeses, herbs and spices baked on cracker float. (Substitute for crab; shrimp, chicken, tuna or ground pork.) (Substitute for cracker float; tortilla chips, bread toasts, mushroom caps or zucchini boats.) Assorted Finger Sandwiches $60:00. Meat or fish salads flavored with mayonnaise, mustard or island spices with trimmings. Chilled EDA Floats $150:00. Curried crab with cheeses, herb and spices mound on cracker float (Substitute for crab; shrimp, chicken, turkey or tuna)(Substitute for cracker float; pastry cups, tortilla chips, bread toasts or cucumber) Herb Baguette $60:00. With Mozzarella cheese and sun-dried tomatoes. Liver Marsala Pâté $150:00. Fried liver processed and mixed with chopped hard boiled eggs and sage. Salmon parcels $150:00. Tuna salad with cucumbers wrapped in smoked salmon Shrimp Toasts $150:00. Bread toasts topped with shrimp paste and sesame seeds then pan fried Meat balls $150:00. Ground meat stuffed with read crumbs, eggs, herbs and spices.

The prices above are based on each order containing 50 pieces.

Below prices are applied when the above are added to dinners. Three choices from above with any dinner selection ..............................add $4.00/person Four choices from above with any dinner selection ..............................add $5.25/person Five choices from above with any dinner selection. … ………………….add $6.00/person

(Prices subjected to 18% Gratuity and Current Sales Tax)

Appetizer

Stuffed Chicken Wings Boned chicken wings stuffed with chopped mushrooms, herb & cheeses then baked to perfection

Crab Cakes EDA’s crab cakes served with cucumber salad

EDA Mussels Mussels baked with EDA’s seasoned broth and crushed peanuts served on the half shell

Jerk Style Pork Tenderloin EDA marinade pork tenderloin baked to perfection thinly sliced and served with pan fried new potatoes and peanut sauce

Escoveitch Fish & Bammy Warm water fish as is available, stuffed with callaloo and pan fried, then marinade with onions, peppers and spices. Served with pan fried cassava bammy

EDA Signature Prawns Prawns simmered to perfection in EDA’s signature plantain sauce

Ahi – No Problem (Tuna) Coated with EDA spices and macadamia nuts then pan seared in sesame oil. Served with cucumber and hint of EDA’s signature sauce

Jamaica Jerk Chicken Wings Wings flying through jerk seasonings and coffee marinade then baked to crispy brown. Served with EDA’s signature sauce.

As a second course for full dinners -- with service add $6.00/person ..............or priced for buffet...please ask.

Ala Carte Menu Package -Four Star Equivalent Dining

First Course (choice of one)

Salad

Tossed green salad

flavored with balsamic vinegar/olive oil dressing, herbs and red onions.

Semi wilted Spinach salad

flavored with balsamic/olive oil and garnished with bacon, boiled egg and cherry tomatoes.

EDA Island salad

grated carrot salad a top sliced tomato and butter lettuce with creamy dressing.

EDA Signature Salad

flavored with balsamic vinegar/olive oil dressing, herbs, red onions and sprinkled with mango shreds.

Classic Caesar Salad

crisp romaine lettuce tossed with creamy Island spiced Caesar dressing, garnished with croutons and cheeses. (anchovies optional)

Suggested first course for dinner or....

The above Salads may be offered as a light menu by adding a choice of the following:......Escoveitch fish; Crab Cakes; Jerk Style Pork Tenderloin; EDA's Signature Prawns; EDA's Baked Chicken Strips or other.

Minimum order $300.00...........with service $10.00/person

Chilled Louie Du Islands mounded Seafood over shredded lettuce medley bathed in EDA’s dressing and garnished with avocado, asparague, tomato wedges and hard boiled egg.

Chilled Lobster Salad fresh Main Lobster diced and tossed in a paste of mayonnaise, yogurt and Island spices, served on a bed of dressed shredded vegetables.

Minimum $300.00....................with service $ market price

Soups Chef’s recommendation Served as starter for dinners and based upon the entrée chosen.

Entré

Crown Roast Beef crown roast rack of Beef crusted with salt, embedded with Island spices, baked to perfection (medium rear) served with light spiced beef broth. (Substitute for beef; veal, lamb or pork.) Chicken Flourentine a la EDA chicken breast stuffed with spinach, onions, cheeses and spices wrapped in filo dough and baked. Chicken - jerk style a la EDA marinade over night in jerk seasonings, coffee, red wine and baked to perfection. Baked fish du papaya marinade choice: Salmon, Snapper or Sole. Baked fish lemon spice-aid choice of: Salmon, Snapper or sole. Vegetable loaf on a sea of rice pilaf Stuffed Roast Pork rump or shoulder roast stuffed with fennel and seasonings, slow roasted to well done perfection. (Substitute for Pork; shoulder or leg of lamb; beef loin roast) Oven Roasted Turkey dressing stuffed or on the side, - served with "Thanks-giving" trimmings Roast Duck soaked overnight in EDA’s marinade, oven baked and basted with marinade and cognac to perfection - served with Julienne turnips and dried cranberries.

Please note the above are merely samples of the large selections available from the EDA kitchen, please ask for specific selections..................with service from $15.00/person

Carved Selections

A selection of roasts that are carved before your guests for 1 hour.

All items will be served with appropriate condiments and petite breads.

New York Strip Sirloin Marinade and baked under a crust of salt. $350:00 each….(serves approximately 40 guests)

Baron of Beef $500:00 each….(serves approximately 100 guests)

Island spiced baked Ham $275:00 each….(serves approximately 75 guests)

Roasted leg of Lamb $250:00 each….(serves approximately 40 guests)

Whole Turkey $200:00 each….(serves approximately 40 guests)

Roasted Tenderloin of Beef $275:00 each….(serves approximately 25 guests)

Whole Roasted Pig $495:00 each….(serves approximately 75 guests)

All of the above items are subject to a 29% Service Charge and State Taxes

Elegant Buffet

(Minimum of 50 persons)

Freshly Baked Rolls and Butter

Mixed Green Salad With assorted dressings and condiments

Marinated Green Bean Salad Mediterranean Salad Cucumber Shrimp Salad Spinach, Egg and Tomato Tortellini Salad

An Array of Seasonal Fruit

Prime Rib of Beef (Carved on site) Baked Breast of Chicken with lemon rosemary sauce Baked Salmon with papaya and cellantro

Seasonal vegetables Roasted new potatoes Couscus

An Assortment of Cakes, Torts and Mousses

Freshly Brewed Coffee, Decaffeinated Coffee and Assortment on International and Herbal Teas

Lunch $25:95 per person Dinner $32:95 per person

All of the above items are subject to a 19% service charge and State Sales Tax

Morning Starters

Eye Openers Coffee, tea and decaf station with cream, sugar and artificial sweetener ......................................$2.00 /person

............( minimum $40.00)

Starters Chef's choice of Bagel & cream cheese or assorted pastries with hot beverage station ........................$4.00/person

...........................................................with juice $5.00/person

...................................................with fresh fruit $6.00/person

.....................................with fresh fruit and juice $7.50/person

.............( minimum $80.00)

Box Lunch

You may create pre-made sandwiches from this menu. Included for each guest are 1 sandwich, 2 sides, and a condiment tray. Chips, Cookies, soda, juice or water are priced separately...........................................$7.00/person

...............( minimum $200.00)

Sandwich Selections Each sandwich type comes with the same cheese, side and condiment. For three or more selections in each order. Add $1.00 / person per each additional selection above two items.

Roast Beef; Turkey Breast; Smoked Turkey Breast; Virginia Ham; Grilled Chicken Breast; Roasted Chicken Salad; Turkey Salad; Tuna Salad; Ham Salad; Vegetarian: 'Roasted Eggplant, Roasted Red Pepper, Roasted Zucchini'

Signature Desert

Entré Deux Amis Menu Selections

Some of the Spices we use at EDA to add that special flavor of our Cuisine

SESAME SEEDS - USA, Mexico, Central America, India. - Tasty toasted, to garnish breads, add crunch to seafood and salads.

CARAWAY SEEDS - Natural fragrant; Australia, New Zealand, Netherlands - Traditional rye dread, German cakes, sauerkraut, roast pork, potato salad. Black bitter; India, Iran, Pakistan. - Bagels, breads, spice mixes.

CILANTRO - USA, South America, India. - Gives a distinct lift to salsas, chutneys, soups, Thai and Vietnamese cuisine.

POPPY SEED - Australia, New Zealand, Netherlands. - Used in baking, adds more texture than flavor.

CUMIN - India, China, Turkey. - intricate to chili con carne, gazpacho and chili powder, typical in Southwestern and Middle Eastern cuisine.

MUSTARD - Canada, India, China. - Hot, acrid, provides tangy contrast in sweet sauces.

ANNATTO - Caribbean, Central America, Mexico. - Hard seeds that provides a mild taste and used for red coloring in oils, sauces and makes yellow cheese orange.

FENNEL - Italy, India, USA. - Aromatic and slightly bitter seeds. Great on fish, typical in Italian sausage.

JUNIPER BERRIES - Italy, Eastern Europe. - A classic spice in game dishes, also used to perfume gin.

SAGE - Egypt, Thailand, USA. - Fragrant bittersweet and cooling herb, gives a lift to sauces, pesto Genovese and a balance to hot cuisine.

BAY LEAF - Mediterranean, French and most World cuisine - Aromatic lift to marinades, stews, vegetables soups, crab and shrimp boils.

CHERVIL - Germany - An additive to herb blends, delicate leaves gives garden aroma to broths and steamed vegetables.

GARLIC - China, USA - A universal favorite, gives aromatic, nutty overtones to sauces.

CLOVES - Malaysia, Sri Lanka, Indonesia - A pickling spice also used in spice blends, adds a pungent flower bud that's used in curries, ham, cakes and pickles.

PARSLEY - Israel, Egypt, USA - Adds a distinct flavor to most dishes