Starters

Poached Caribbean shrimp served on a bed of fresh mesculn with chilly mango compote.

Medallions of lobster melle fuelle grilled and served with mandarin salsa.

Parfait of chicken liver served with a fruit chutney and fresh toast.

Tomato and mozzarella with roasted peppers dressed with a sundried tomato and basil pesto sauce.

Smoked salmon and cream cheese roulade with dill and caper vinaigrette on fresh greens. 

Grilled chicken satay served with fragrant basmati rice, a light peanut sauce and a home made fruit chutney.

Salad of deep fried bree with caramelized red onions, garlic popodums frizzy and rocket salad.

Smoked chicken and angel hair pasta with julienne vegetables, mango Pico and a sweet soy vinaigrette.

Vegetarian Starters

Puree of sundried tomato and pumpkin (hot soup).

Puree of cinnamon and butternut squash (cold soup).

Pan-fried vegetable spring rolls served on fresh rocket and frissee salad with a mild chillie glaze.

Tomato and mozzarella salad sliced and presented on roasted bell pepper, drizzled with a sundried tomato and basil pesto.

Terrine of chargrille vegetables sliced and served on wilted greens napped with a bell pepper relish.

Feuillete of asparagus served on a puff pastry shell and dressed with a sauce béarnaise.

Warm tart of caramelized red onion and feta cheese accompanied with a rocket and frisse salad.

Salad of Asian marinated grilled vegetables, noodles, roasted almonds , orange and soy salsa.

Meat Entrées

Rosemary marinated lamb, pan roasted to elegance, poised upon sautéed pomme garnished with glazed vegetables and a jus merlot.

Herb crusted cannon of lamb, grilled and carved on garlic saffron mash with panache of steamed vegetables and a rosemary jus.  

Braised shank of lamb served with roasted potato, steamed vegetables and a reduction of pan juices.

Medallion of beef tenderloin grilled and presented on roasted balsamic vegetables, parmentier potato and a champagne hollandaise
 Pepper crusted medallion of beef, flash roasted and served on garlic mash braised vegetables and a bordelaise sauce.

Confit of duck on roesti potato with Vichy carrots, French beans braised cabbage, caramelized apple, julienne beets and a calvados jus.
 

Shell Fish Entrées

Garlic marinated lobster, grilled and served on fondant potato with a medley of sautéed vegetables and a chillie lemon butter.

Thermidor of lobster served with a seafood paella accompanied with grilled vegetables.

Fresh Caribbean lobster basted in Cajun spices, pan fried and served with a saffron risotto, stir fried vegetables and a lemon garlic glaze.

Lemon marinated scallops, pan seared in sesame oil served on roesti potato, steamed vegetables and a salsa Carib.

Blackened marinated shrimp on coconut jasmine rice with sautéed vegetables finished with a mild chillie salsa.

Tempura of Caribbean shrimp served on a bed of basmati rice, julienne of pickled vegetables and a chutney glaze.

Sautéed shrimp and vegetables infused with soy and sesame oil tossed with noodles of the orient.

Poached shrimp in a white wine and dill broth plated with seasonal vegetables and angel hair pasta.

Vegetarian Entrees

 Medley of vegetables risotto Caribbean, a blend of Italian rice infused with local herbs and seasonal vegetables, finished with grated parmesan.

Gumbo of Caribbean root vegetables enhanced with a pinch of saffron and fresh herbs garnished with garlic crotons.

Fresh local vegetables nested in cumin infused curry presented on an open dhal roti skin.

Pesto and pasta (your choice of linguine, fettuccine or penne) napped with our homemade pesto sauce, garnished with shaved parmesan. 

Creole pasta (your choice of pasta), sautéed julienne vegetables with garlic and basil, tossed with a tangy Creole sauce.

Vegetable pot pie, braised vegetables simmered in an Asian infused broth served with a herbed cous cous.

Main Courses

Grilled catch of the day with roasted vegetables and garlic mash served with a mango and red pepper puree.

Blackened catch of the day with fondant potato, Ratatouille vegetable and citrus salsa.

Pan fried catch of the day on saffron mash sautéed spinach, roasted garlic, medley of vegetables and a tomato fondue.

Poached catch of the day on saffron mash sautéed spinach, medley of vegetables and a champagne butter sauce.

Wrapped catch of the day in banana leaf elegantly spiced, oven baked and served with Asian stir fried vegetables, basmati rice accompanied by a sweet soy broth.

Cajun catch of the day on coconut scented rice, cinnamon glazed carrots, sautéed green beans cabbage with a soy chutney drizzle.

Any fish dish