This is the plate we put on the invitation. A filet mignon, cooked to order, crowned with a lobster claw poached in butter, then a seafood cream sauce spooned over at the pass. [CHEF LINA: WHERE THE DISH CAME FROM, IN YOUR WORDS]
Underneath is where the islands come in: asparagus seasoned with Caribbean spice, and yucca mashed smooth instead of potato. It is fine dining with a Caribbean accent, the way our kitchen likes to cook. [CHEF LINA: WHY YUCCA, WHAT THE SPICE BLEND IS]
We serve it plated, and every table goes down at once, because a dish like this should arrive hot and whole, not waiting on a buffet. It's the centrepiece of the Maxwell, our most intimate wedding collection, and it can join any menu you build with us.
[CHEF LINA: ONE DETAIL ONLY THE KITCHEN KNOWS: TIMING, THE SAUCE, HOW 150 PLATES GO OUT TOGETHER]