ENTRÉES

  • Coulis Jerk Chicken with Banana, Scented with Cumin and Rum with Cous-Cous
  • Chicken Breast & Confit, filled with Provolone Cheese and Ham, Served with Boulanger Potatoes
  • Lemon Grass and Basil Breast of Chicken on angel hair pasta
  • Roast Pork or Pork Cutlets with a Sweet and Sour Calypso Sauce
  • Medallions of Pork Tenderloin with Pineapple Cranberry Chutney and Fingerling Potatoes
  • Tender Local Conch Stew with Medley of Peppers in a Butter Sauce
  • Flying Fish Seasoned Caribbean Style and Served with Aioli Sauce
  • Red Snapper with sautéed Red Peppers & Shallots on Cous-Cous
  • Sautéed Red Snapper on Christophene Risotto, Served with Curry Essence and Plantain Chips
  • Roasted Grouper with Warm Potato Salad & Garlic Dijon Dressing
  • Mahi-mahi or Swordfish with a Mango Passion Fruit with Seasoned Rice
  • Sesame Crusted and Rare Seared Ahi Tuna with Soy and Wasabi Mousseline Served with Tomato Basil Pasta
  • Grilled Filet of Salmon on Creamy Idaho Potatoes, Served with Horseradish Aioli
  • Coconut Shrimp, Coated with Coconut Shavings and Deep Fried to a Golden Perfection
  • Shrimp and Scallop Medley in a Ginger Cream Sauce
  • Scallops Martini with Pepper Vodka Vinaigrette
  • Lamb Cutlets with Portobello Mushrooms, Potato-Lentil Ragout and Rosemary Jus
  • New Zealand Lamb Loin with Risotto Cheese Crust and Thyme Jus
  • West Indian style Curried Lamb and Spinach, with Rice & Butternut Squash
  • Fillet of Angus Beef with Caramelized Shallots and Creamed Potatoes, Served with Honey-Balsamic Jus
  • Tender Scallops of Veal, Glazed with Fontina Cheese, Mushroom Compote and Sun Dry Tomato Jus
  • Prime Roast of Angus Beef (carving station) with Horseradish Cream, Natural Jus and Roast Potatoes