SALADS

  • Ceasar Salad with Romaine Hearts, Parmesan Shavings, Crispy Bacon and Candied Walnuts tossed with a zesty Garlic Dressing
  • Sweet and Sour Coleslaw with Crunchy Banana Chips and Raisins
  • Baby Spinach Leaves with Avacado and Red Onion
  • Spinach and Orange Salad with Mushrooms, Chopped Eggs, Bermuda Onion and Warm Bacon Dressing
  • Seafood Salad with Shrimp, Mussels, Calamari, Lobster and Crab
  • Curried Chicken Salad
  • Potato Salad with Apple, Egg and Light Dressing
  • Chilled Pasta Salad with Hearts of Palm and Feta Cheese
  • Mesclun Greens with Preserved Beets & Mango in Pink Ginger & Sesame-Soy Vinaigrette
  • Assorted Baby Greens with a Medley of Fresh Seasonal Vegetables and Tossed with a Passion Fruit Vinaigrette
  • Traditional Three Bean Salad
  • Buffalo Mozzarella with Beef Tomatoes and Basil Pesto
  • Local Marinated Eggplant
  • Curried Scallop & Coconut Salad
  • Squid & Organic Pepper Salad
  • Steamed Crayfish Tails with Papaya & Cashew Nuts in Island Dressing
  • Salad of Baby Shrimp with Coriander in Citrus Vinaigrette
  • Caribbean Style Salt Fish Salad
  • Seafood Salad with Shrimp, Mussels, Calamari, Lobster and Crab
  • Crab Salad with Peppers and Onions in a Light Balsamic Vinaigrette
  • Lobster Salad with Mango Fruit in a Creamy Citrus Lime Sauce
  • Poached Half Salmon with Dill Sauce