Join Chef Volundar S. Volundarson at the Ferry House.

The menu features an AMUSE–BOUCHE of Roasted Butternut Squash & Apple Bisque with Bahamian Stone Crab Salad; APPETIZERS include your choice of Bahamian Spiny LobsterTerrine with Green Crispy Salad, Vodka Creme Fraiche and Daikon or Grilled Portabello Mushroom–Baby Artichoke with Pickled Onions, Roasted Bell Peppers and Balsamic Reduction or Roasted Garlic Yukon Potato Soup with Jicama, Crispy Shiitake Mushroom and Brioche. Followed by a Basil and Cucumber Sorbet. Main courses include: Crispy Skin Daurade Fillet, Braised Endives and Fava Beans with Island Butter Fish Sauce or Sauteed Chilean Sea Bass with Spinach-Mushroom Parmesan, Crispy Shallots and Golden Fingerling Potatoes or Wheat & Spinach Crusted Squab Breast–Foie Gras with Black Trumpet Mushroom and Confit Squab Leg or Cumin Scented Veal Loin with White Truffle Porcini Mushroom Ravioli, Sweet Bread, Asparagus and Veal Reduction. Followed by a dessert choice of Felchlin Chocolate Strawberry Mousse Cake with Raspberry Sauce, Baked Asian Pear with Pecan Cream and Bahama Rum & Raisin Ice Cream.

Two seatings available. For details please see the website.