Crab & Tropical Fruit Timbale
With Lemon Mayonnaise over
Shingled Roma Tomatoes
(Serves 2)

4 tablespoons Lemon Mayonnaise*
1/4 lb lump crabmeat
1/4 cup diced mango
1/4 cup diced pineapple
1/4 cup diced kiwi
1/2 cup diced avocado
2 Roma tomatoes, diced

Lemon Mayonnaise
¼ cup fresh lemon juice
½ cup prepared mayonnaise
2 tsp lemon zest
1 tsp sugar
Combine all ingredients in a bowl.

Ingredients:

2 8 oz. portions tuna

Sweet Soy Glaze
1 cup honey
1 cup pineapple juice
1 1-inch piece of peeled ginger (roughly chopped)
½ cup soy sauce
2 teaspoons corn starch

Asian Slaw
¼ cup red cabbage
¼ cup white cabbage
¼ cup shredded green cabbage
¼ cup each julienne red, green and yellow peppers
4 tablespoons soy sauce
2 teaspoons sesame oil
3 teaspoons granulated sugar
½ cup prepared mayonnaise
1 head parsley, finely chopped

Sweet Soy Glaze:
1. Place honey in saucepan and cook on high until reduced by half.
2. Add all ingredients except cornstarch and bring to a simmer.
3. Add cornstarch to water and stir until thoroughly combined. Add to simmering mix and cook for 3 minutes. Strain through fine mesh sieve.

Asian Slaw:
1. Shred cabbages & carrot, place in a mixing bowl.
2. Julienne bell peppers very finely, add to mixing bowl.
3. Combine soy, sesame oil, sugar, mayonnaise & parsley.
4. Combine all ingredients and let stand for at least one hour.

To Assemble:
1. Season Tuna & grill to medium rare.
2. Spread glaze over tuna just before fish is done cooking.
3. Place fish atop a bed of rice.
4. Place Asian Slaw on top of fish.
5. Drizzle sweet soy glaze around plate.

1 cup milk
2 tablespoon heavy cream
2/3 cup sweetened cream of coconut
1 teaspoon vanilla extract
2 tablespoons dark rum
3 eggs
3 egg yolks
½ cup sugar
1/4 cup water
6 pineapple slices
½ cup toasted shredded coconut

Toasted Shredded Coconut:

To toast grated or shredded coconut, whether its fresh or dried, spread it in a baking pan, and put it into a 350 degree oven for 10-12 minutes.

Instructions:
1. Preheat the oven to 350 degrees.
2. Heat the milk & cream in a heavy saucepan until bubbles form around the edge. Do not let the mixture boil. Add the cream of coconut, vanilla and rum. Heat the mixture until bubbles form, whisking constantly.
3. Beat the whole eggs and yolks together. Add them to the hot milk mixture, and whisk well over the heat until the custard is smooth and evenly colored. Remove the pan from the heat.
4. In another saucepan, bring the sugar and water to a boil. Allow the sugar mixture to boil, without stirring, until it is syrupy and brown. When it is caramelized, pour a little of the syrup into each of the six custard cups. Swirl each cup so the caramel coats the side and bottom, taking care not to burn yourself.
5. Fill the cups with the custard. Set the cups in a baking pan, and pour water into the pan until it comes halfway up the sides of the cups. Bake the custard for 15-20 minutes. It is done when a toothpick inserted in the custard comes out clean.
6. Let the custard cool to room temperature and refrigerate it. When the custard is thoroughly chilled, unmold it by running a knife around the side of each cup. Invert the cups onto a baking sheet. If the custard isn’t released within 4 minutes, gently tap the bottoms of the cups with a knife handle.
7. Serve each mound of custard on a sliced pineapple, and sprinkle the custard with the toasted shredded coconut.

specials / Sugar Mill map / accommodations / rates / restaurant / recipes / weddings

FAQs / art gallery / reservations / awards & press releases / e-mail us / contact us