This reception will feature a Pirate's theme since Norman Island is reputed to be the inspiration for Rober Louis Stevenson's pirate novel Treasure Island.  This VIP Welcome Reception is in honor of all the visiting and local chefs, winemakers and sponsors.

VIP Reception Sponsors Include:

Appetizer Station

• Tropical Ahi Sandwich with
• Toasted bulgur wheat & Avocado Salad On a bed of Mix Greens with Spicy Papaya Dressing
• Anegada Brioche Biscotti With Lobster Bisque Espresso

Grill Station

• Grilled Porcini Lamb T-Bones With Portabella Potato “Risotto”
• Grilled Salmon Provencal
• Portabella Napoleons (Vegetarian Option)

Dessert Station

• Strawberry Mango Crepe’s Triple Chocolate Mousse Individual Tiramisu

Champagne Pierre Paillard

• Champagne Pierre Paillard Vintage 2002 Grand Cru
• Champagne Pierre Paillard Brut Grand Cru
• Champagne Pierre Paillard Rose Grand Cru

West Indian Fish Tea
A light, robust fish broth with chunks of poached, local fresh fish and dumplings infused with traditional Caribbean seasonings.

Patty and Coco Bread
A savory dough patty filled with tender beef stewed in a thick tomato gravy and served with Jamaican coco bread.

Miner’s BBQ Pork Medallions
Succulent pork medallions charbroiled on the grill and basted in the Mine Shaft’s homemade, award winning BBQ sauce served over a peppery arugula, orange and fennel toss drizzled with our house balsamic vinaigrette.

Flan Latino
A smooth and delicate custard smothered in caramel made in the tradition of the Spanish Caribbean.

Terrazas and Afincado Wineries, Argentina

2005 Afincado Cabernet Sauvignon

2008 Terrazas Torrontes

2008 Terrazas "Reserva" Chardonnay

Appetizer
Tamarind’s Creamy Seafood Chowder (tuna, mahi mahi, snapper, salmon, shrimp, basa and maybe some other fish too!) – with HOT and POTENT Pepper Wine on the side

Or

Caribbean Carrot & Ginger Soup

Entree
Mahi Mahi baked in a Banana Leaf with Coconut, Tomato and Green Chile

Or

Lemon & Herb Roasted Cornish Hen With your choice of Garden Salad with Mango Dressing or Salad of Blue Cheese & Sugar Spiced Walnuts with Pear Vinaigrette

Tamarind’s Dessert Combination
Sticky Toffee Pudding
Black & White Brownie
Frozen Lemonade Pie, and
Carrot, Coconut, Pineapple and Roasted Pecan Cake

Featuring Riesling Wines from Weingut Reinhold Haart

First Course
Warm Flat Bread with Roasted Peppers, Prosciutto, Olives and Shaved Parmesan
Baby Arugula, Cherry Tomatoes Mint Infused Avocado Puree
Mango, Anise Vinaigrette

Main Course
Roulade of Beef Tenderloin with Basil Thyme Pesto
Porcini Mushroom Ragout, Balsamic Red Wine Glace, Soft Polenta
Steamed Baby Asparagus, Carrot Ball and Red Radish

Or

Baked Linguine Pasta in Fillo Dough
Filled with Ricotta Cheese, Wilted Spinach and Julianne Vegetable

Dessert
Long Bay Signature Tiramisu
With Almond Amaretto Tulip

San Leonardo
2003 San Leonardo
2003 San Leonardo Villa Gresti
2005 Terre di San leonardo

Trio From The Sea
Bluefin Tuna Sashimi with Wasabi and Ginger, Grapefruit Snapper Ceviche and Lime Conch Salad.

Entrée
New Zealand Rack of Lamb Minted Black Cherry Jus, Green and White Asparagus, Dijon mashed new potatoes.

Dessert
Cherry and Apple Crumble

Rubicon Estate
2005 Rubicon Estate
2005 Rubicon CASK
2007 Rubicon Blancaneaux

Appetizer
Pepper Pot Soup Blend of Spinach, Vegetables Brunoise, Spinner Dumplings, Fresh Thyme & Scotch Bonnet Essence – Served with Grissini Bread Sticks

or

Conch Ceveche Thinly Sliced Citrus marinated fresh Caribbean Conch, with Sweet Peppers, Onions & Herbs, atop a Chiffonade of Fresh Greens

Entree
Oven Roasted Mofongo Stuffed Boneless Chicken Breast served on Spaghetti fresh Vegetables with a Rose Cream Sauce

or

Spicy Vegetarian Roti – Curry Spiced Vegetables wrapped in a Chapatti Bread accompanied with a Tomato Chutney and Fiery Hot Kuchala & Fresh Vegetable Slaw

Dessert
Almond Rum Tart topped with a Lemon Cream (Almonds fresh from Cane Garden Bay almond trees and Myett’s branded Rum)

Featuring Riesling Wines from The Mosel, Germany from the OHMS Collection

Starter
Honey Spiced Pumpkin Soup with Cumin Infused Creme Fraiche

Main
Caribbean Curry Goat or Conch served with Savory Black Eyed Peas and Rice and a Cool Yogurt Cucumber Salad

Dessert
Assortment of Caribbean Fruit Squares Guava, Pineapple and Guava Berry with a Rum Cream Topping

Featuring Riesling Wines from Weingut Grans-Fassian, Leiwen, Germany

The 2009 Virgin Islands Winemakers Dinners will be kicked off by a celebration on Wednesday evening, July 15, 2009 at the Sugar Mill Ruins of Nail Bay Resort in honor of all the visiting chefs and winemakers as well as the sponsors and hosts. A limited number of tickets will be available to the general public at $50 a person.

Note: the terrain is grassy and can be uneven. Please wear the appropriate footwear. Thank you.

VIP Reception Sponsors Include:

and A Taste of the Caribbean by the BVI Culinary Team