THE MENU
TO DRINK: Luau Coconut (pictured)
Peel-and-Eat Hot Pepper Shrimp
Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato-Ginger Chutney (magazine only)
Steamed rice
TO DRINK: Sauvignon Blanc
Caribbean-Inspired Menu
TO DRINK: Luau Coconut (pictured)
Peel-and-Eat Hot Pepper Shrimp
Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato-Ginger Chutney (magazine only)
Steamed rice
TO DRINK: Sauvignon Blanc