New Seafood and Steak menu at the Carribbean Breeze

Our restaurant name has changed from Caribbean Breeze Latin Grill to Caribbean Breeze Seafood and Steak.  Enjoy Signature Dishes from a new menu. For example, here is a sample:

(Updated Prices as of 5/10/13)

See the full menu at www.caribbeanbreeze-restaurant.com/menu.html

Signature Dishes

Appetizers

Fried Calamari Rings

Dusted with Panko bread crumbs, fried in olive oil and served with a side of marinara sauce.

New Zealand Green Lip Mussels

New Zealand mussels sautéed with white-wine lemon-butter sauce, roasted-garlic, fresh rosemary and a hint of tomato sauce.

Caribbean Ceviche

Assorted fresh seafood, marinated in our lemon vinaigrette sauce. Served in a martini glass. 

Seafood

Sea Bass 

Pan-seared with our Chardonnay Wine Sauce, fire-roasted peppers, artichokes, capers and asparagus.

Mahi-Mahi  

Pacific Ocean Mahi-Mahi, fresh-caught, pan-seared with assorted tropical fruits and a splash of

Grand Marnier, garnished with fresh pineapple.

Fisherman’s Platter  

Shrimp, scallops, salmon, calamari, mussels, baby clams, pan-seared in their own juices, with roasted

garlic, white wine sauce and a hint of tomato sauce. Served over a bed of linguine pasta.

Steaks. Poultry, and Chops

NY Strip 

 grilled and topped with blue cheese; crumble in red wine reduction sauce.

Served with seasonal veggies.

Flambée for Party of 8 at the Caribbean Breeze

Flambé for Party of 8, a set on Flickr.

I often wondered how to make a Flambéed Bananas Dessert. Here's a recipe on how its done.

Flambéed Banana Dessert Ingredients:
Serves :Two.( Increase the portions for more servings.)
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1/2 a stick of butter.
2 bananas, sliced in rounds.
1/2 a cup of brown sugar.
Juice from a 1/2 lemon.
1 tablespoon of cinnamon.
1/2 a cup of dark rum.
Vanilla ice cream.
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Directions:  Heat the butter in a pan over a low flame stove.  Add the brown sugar, cinnamon and lemon juice. Cook until the mixture is thick and bubbly, and then add the bananas.
To flambé, increase the flame burner to high.  Remove the pan off the burner. Add the Rum and tilt the pan back into the flames. Be careful, the pan will briefly catch on fire, while burning off the alcohol. This will create a dramatic effect and add flavor of the rum, without the alcohol.

Reduce the flame.  Return the pan to the burner.   Next, get a bowl of Vanilla Ice Cream and set it aside. Remove the pan from the burner and spoon in the bananas into a bowl of ice cream. Top it with whipped cream. Serve.