Pfeeeeew..... It's done!

All right !... It took a while but the challenge is done !...The old menu is gone, and the new one is up and running beautifully!...
When I took over the destiny of Captain Oliver's 8 month ago, it was clear for me (and for the large majority of the customers...) that changes were necessary to maintain this establishment afloat and also, but specially to bring it back where it was or above, in term of reputation, few years ago.
One of my main priority was of course to change the Diner menu, and I already announced few weeks ago that it was ready, but, between the time and the fact of being ready, and the time and the fact to put it really in place and execution, on a regular daily basis, was another story! It was a real challenge, understand with the staff, because nobody in this house wanted changes except me!... they did everything you can imagine to discourage me, including (and now I am talking about the waitstaff..) to continue to sale to the customers items from the old menu even though the guest had the new menu in hands, and this, by recommending some of pour "specials" which were nothing else than our old recipe !... this of course to help the kitchen staff who didn't wanted to produce the new dishes...
When after a while they realised that I wasn't going to give up on the challenge, and that I was going nowhere but they would be the one to go before me, they finally bowed down and in bad faith started to execute what I told them to do... They realise then that it was fun and interesting to learn something new, and started to follow with exactitude my recipe that I wrote in a book that I gave to them. The book, include all the menu recipes with the strict and very detailed but simplified description, as well as the picture of the dishes the way I wanted them to come out of the kitchen.
So I can say now that it is done, the customers, since 3 weeks are dining with the new diner menu, the plates are coming out beautiful and so far everybody is happy, including the staff... They are proud of themselves, and somehow, I am proud of them too, and I told them so! I knew they could do it, and the matter of fact is that I think they are doing it even better than I expected... They just wanted to challenge me on the beginning, until they realised it was to their benefit too, to produce quality versus what they were used to produce before...
Here below are some pictures (a lot..) of some of the dishes that our customers can have every night of the week (except Saturday, because it is buffet night..), I am very glad I succeeded in that matter, and I know that the Resort's owner, Captain Oliver Lange is also very happy and proud again of his establishment...

Crab meat "rilletes", fresh mint and preserved ginger

Escargots turnover, in a cream of garlic and parsley

Broiled Napoleon of Tomato, Mozzarella and Goat cheese, balsamic and basil vinaigrette

Shrimps marinated in lime juice, served on a chilled tomato and raspberry vinegar sauce, Mexican guacamole

Sauteed sliced chicken breast rolled and seasoned in a variety of Caribbean spices, flambe with old dark rum and Cajun honey

Chilean sea bass smothered with a fresh ginger and tarragon infusion

Steamed grouper fillet, fresh basil cream sauce

Mix of Scallops, jumbo shrimps and Grouper simmered in a saffron pottage

Lamb rack gratinated with goat cheese, garlic smashed potato and rosemary juice

Sauteed prawn shrimps with red Thai Curry and Khaffir lime leaves

Fisherman's mix seafood plate, sauteed with garlic and parsley, "a la plancha" style

Grilled chicken breast "mafe" style, peanut butter and sun-dried tomato sauce

NY Steak grilled with a sweet and spicy Cajun honey Mango chutney

Red snapper fillet and lobster red butter sauce

Beef Tenderloin, Cognac and Goose liver cream sauce

Chicken simmered in a "soft" Indian style Madras Curry and Coconut milk

Mahi Mahi fillet, Pernod and anise star sauce

Grilled Fresh Lobster by the pound