New summer menu at Coco Reef

Coco Reef has introduced its new summer menu, which includes some adventurous selections that are unlikely to be found elsewhere on the island. 

Chicken livers with agnolotti, crispy salmon with pancetta and the five-spice baby chicken are some of the eye-catching choices that make up this eclectic menu.  

Brand-new to the starter menu is one of the most popular dishes in the restaurant — the Homemade Agnolotti with Fontina, Spinach, Butternut Squash, Toasted Almonds and Regiano Shavings Topped with Local Chicken Liver (see recipe, below) available in starter ($15) and main ($25) sizes. 

Also new is the Duck Confit and Mushroom Risotto with Italian parsley, truffle oil and parmegiano which also come in both starter ($15) and main ($25) sizes.  

Chef Michael Gomez said that popular starter dishes for guests include the Warm Proscuitto Wrapped Mozzarella with Vine Ripe Tomatoes, Candied Figs, Basil and Garlic Oil as well as the Seafood Vol u Vent with Curried Shrimp, Lobster and Local Fish.  

On to the main menu, the Moroccan Spiced Roasted Lamb Rack has proven popular with guests so far and comes served with roasted potatoes, classic
ratatouille, rosemary, thyme and a red wine sauce. 

The fish dishes are also doing well and there are plenty of choices including the salmon and pancetta, pan-seared scallops, shrimp curry, curry pumpkin and lobster bisque, pan roasted rockfish and seafood vol au vents. 

“There is a little bit of an Asian touch to the menu,” said Gomez. “We have continental and French influences as well. It is a mixed menu — lots of different people come to our hotel so that is the reason. A lot of guests who come to visit Bermuda, they want to try the local fish — especially the scallops dish and rockfish.” 

Recipe / Agnolotti at Coco Reef

Ingredients: Serves 6

• 1 cup of roasted butternut squash

• 7 oz spinach, sauteed with garlic and chopped onions

• 1 cup of Roasted pine nuts

• 3 1/2 oz butter

• 1 tablespoon all-purpose flour

• 1/2 cup of grated Parmigiano , 1/2 cup of goat cheese and 1/2 cup of fontina cheese

• 1 lb all-purpose flour

• 5 eggs

• Salt and pepper to taste

• 200 grams -— chicken livers / garlic /shallots, touch of port wine & salt and pepper

Directions:

• Pre-heat oven to 392F. Cut butternut squash into cubes, add salt and pepper, brush with butter and bake for 25 minutes or until golden brown. Sautée spinach with garlic and chopped onions, allow to cool, puree the roasted butternut squash and the spinach and add the cheeses, pepper and a dusting of nutmeg.

• Prepare the pasta dough by forming a well with the flour. Add 4 eggs and the remaining egg white to the center and begin incorporating the flour. Add a drop of water if necessary. Knead until you have a smooth dough. Let the dough rest for 20 minutes, covered with a kitchen towel. 

• Using a rolling pin or pasta machine, roll out the dough into two thin sheets. On the first sheet place a tbsp of pasta stuffing 1 1/2 to 2 inches from one another. Cover with the other sheet and squeeze the dough around the filling to remove any air. Use a pasta cutter or knife blade to cut out the agnolotti.

• Cook the agnolotti in a large pot of boiling salted water for 5 minutes. Then remove using a slotted spoon and toss with brown butter and roasted pine nuts and a good amount of grated parmesan cheese.

• Pre-heat a pan, cook onions, garlic and shallot  add chicken livers, cook until golden brown.