Black & White Full Moon Dinner - Holiday Season Events on St. John

Our holiday season kicked off in November with Thanksgiving followed by our November Full Moon Dinner held on the Saturday after Thanksgiving. Themed Black & White, the evening was inspired by the White Moon falling the day after Black Friday. Chef Lori was inspired by the simple yet striking contrast of Black & White, and created a dichromatic menu with simple yet striking flavors. Making the evening even more special was the addition of the Caribbean Wine Club, who provided the wine pairings for the evening.

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Wines for the evening from the Caribbean Wine Club

Wines for the evening from the Caribbean Wine Club

The Black & White Full Moon dinner started with a surprise amuse bouche from Head Chef Lori; a perfect bite of house-made ricotta and spiced berry jam on a crostini. The amuse bouche was followed by the first course, a pan seared scallop with a duxelle of mushroom, pike quenelle and a saffron beurre blanc. For the wine pairing the first course was paired with a glass of 2017 Picayune “Hey Penny” Rose; a blend of 45% Syrah, 45% Grenache and 10% Barbera from Mendocino County, California.  

 
House-made ricotta and spiced berry jam on a crostini

House-made ricotta and spiced berry jam on a crostini

Pan seared scallop with a duxelle of mushroom, pike quenelle and a saffron beurre blanc

Pan seared scallop with a duxelle of mushroom, pike quenelle and a saffron beurre blanc

 

Creating a simple dish with deep flavors was Chef Lori’s goal for the second course, a truffle scented white bean soup with black garlic oil. The flavors were developed slowly over time with finesse and a focus on showcasing and harmonizing the dish’s three main components: truffles, white bean and black garlic. The earthy flavors of the dish were balanced with the contrasting yet complimentary fruity notes of the 2015 Matthiasson “Linda Vista” Chardonnay from Linda Vista Vineyard in Oak Knoll, Napa Valley.

Truffle scented white bean soup with black garlic oil

Truffle scented white bean soup with black garlic oil

Lobster stuffed striped ravioli with sage brown butter and crispy sage leaf was the third course for the November Full Moon Dinner. The handmade striped pasta embodying the evening’s Black & White theme. The Caribbean Wine Club pairing for this dish was a glass of the 2015 Dropout Albarino made from 100% Albarino grape from Andrus Island off the coast of California.

 
Lobster stuffed striped ravioli with sage brown butter and crispy sage leaf

Lobster stuffed striped ravioli with sage brown butter and crispy sage leaf

 

Chef Lori also added an intermezzo to the meal, champagne sorbet with candied grapefruit peel. A bright, light bite to cleanse the pallet before the fourth course. 

The final savory dish of the evening was the fourth course, a duck breast sous-vided in duck fat on a bed of black rice, with orange and toasted pistachios. To pair with the richness of this dish, the deep dense 2012 Corazon Del Sol ‘Luminoso’ Estate was selected; a blend of equal parts Grenache, Syrah and Mourvedre from the cool, mountainous regions of Argentina.

Dessert for the Black & White themed dinner featured a vanilla poached pear with chocolate sauce and creme anglaise. The drink pairing for the fifth course was the only non-wine selection of the evening, a sinfully smooth white-chocolate martini. Guests of the November Full Moon Dinner also went home with a Black and White cookie, a New York City specialty brought to the island for one night only, to thank our guests for being part of this amazing dinner.

 
Champagne Sorbet with candied grapefruit peel (top); Duck breast on a bed of black rice, orange segments and toasted pistachios (bottom)

Champagne Sorbet with candied grapefruit peel (top); Duck breast on a bed of black rice, orange segments and toasted pistachios (bottom)

 
Vanilla poached pear with chocolate sauce and creme anglaise with white chocolate martini

Vanilla poached pear with chocolate sauce and creme anglaise with white chocolate martini

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 The holiday events continue at Lucky Chops Lounge for the next month. Lucky Chops is open for both Christmas Day (4pm-9pm with the regular Asian-Caribbean menu) and New Year’s Day with a special happy hangover menu (see LuckyChopsVI.com) and shortened hours (1pm-7pm).

The next Full Moon Dinner is Sunday, January 20th. The gourmet vegetarian menu (below) was conceived by Chef Lori around the theme Packages & Parcels and offers guests a delicious and healthy way to start 2019. Reservations are recommend throughout the holiday season (340) 690-3868.

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