Download our Ala Carte Dinner Menu as a PDF | |
APPETIZERS | |
Soup | |
Lobster & Clam Chowder | Brandy Cream | Chives | 12 |
Blue Cilantrosand Salad | |
Local Greens | Root Vegetables | Grilled Peach | Jubilee Tomato | Avocado | Almonds | Pomegranate Dressing | 10 |
Caesar Salad | |
Baby Romaine | Parmesan Cheese | Caesar Dressing | White Anchovies | Croutons | 12 |
Tart | |
Burrata | Compressed Local Tomatoes | Rosemary Shell | Pumpkin Seeds| Basil Ice Cream | Truffle Balsamic | 14 |
Spring Roll | |
Goat Cheese | Corn | Mushroom | Baby Spinach | Plum Sauce | 10 |
Octopus | |
Grilled Mexican Octopus | Heart Of Palm | Crispy Sunchokes | Garlic Olive Oil | Smoked Chipotle Bbq Sauce | 16 |
Cevichesand | |
Carpaccio Style Local Wahoo | Fried Jalapeño | Shiso Leaves | Jalapeño Lime Sorbet | 12 |
Mussels | |
Kaffir Lime Leaves | Shallots | White Wine | Thyme Butter | 14 |
Yellow Fin Tuna | |
Seared | Shichimi Spiced | Watermelon Radish | Pickled Cabbage | Horseradish | Dashi | 14 |
Pork Two Ways – Pulled Baby Back Ribs – Braised Pork Belly | |
Guava Marinated | Ginger Apple Chutney | Crackling | Vindaloo Sauce | 18 |
Crab Cake | |
Tamarind Drizzle | Peruvian Pepper | Spicy Mango Aioli | Market Price |
Foie Gras | |
Seared Foie Gras | Confit Duck Spring Roll | Kumquat Chutney | Black Currant Port Reduction | 20 |
Diver Sea Scallops | |
Tomato Jam | Burnt Cauliflower Puree | Beech Mushroom | Chickpea Crumbs | Sherry Reduction | 22 |
Jumbo Shrimpsand | |
Roasted In Clay Oven | Roasted Garlic Aioli | Cayman Honey Lemon Drizzle | Market Price |
CLAY OVEN BREADS | PICK ANY TWO OR FOUR | WITH ASSORTED CHUTNEY | 5 |10 |
Stuffed: Pepper Jack Cheese | Black Forest Ham | Kalamata Olives | Yukon Gold Potato Flat Bread: Mint & Cilantro | Roasted Garlic | Black Onion Seed | Plain Butter | |
MAINS | |
Salmon | |
Pan Seared | Lotus Root | Udon Noodle Cake | Bok Choy | Truffle Ponzu Sauce | 30 |
Tuna | |
Sushi-Grade Seared or Grilled | Chinese Egg Plant | Heart Of Palm | Tempura Crumbs| Ginger Sake Sauce | 38 |
Add Foie Gras 2oz | 20 |
Market Fish | |
Grilled | Blackned | Seared | Mushroom Risotto | Corn Puree | Truffle Corn Sauce | Market Price |
Whole Catch Of The Day Blackened or Fried | |
Cooked in Clay Oven | Roasted Eggplant & Chickpea Puree | Mustard Coconut Sauce | Market Price |
Asian Aromatic Sea Food | |
Caribbean Lobster | Scallops | Shrimps | Clams | Mussels | Sushi Rice | Tender Coconut Broth | 48 |
Mediterranean Paella | |
Lobster | Shrimp | Scallops | Clams | Mussels | Spanish Sausage | Aromatically Prepared Saffron Valencia Rice | 48 |
Chicken | |
Middle Eastern Spiced Airline Chicken Breast | Grilled Cauliflower | Beech Mushroom | Marsala Sauce | 28 |
Lamb New Zealand Rack of Lamb | |
Potato & Carrot Galette | Carrot Puree | Braised Salsify | Barolo Boursin Reduction | 55 |
Duck | |
Asian BBQ Duck Breast | Caramelised Brussel Sprout | Sushi Rice | Yakiniku Sauce | 30 |
Raviolisand | |
Lobster | Boursin Cheese | Truffle Oil | Pumpkin Chorizo Sauce | 16 | 34 |
Risotto | |
Wild Mushroom | Root & Seasonal Vegetables | Confit Tomatoes | Mascarpone Cheese | 24 |
Tortelli | |
Callaloo | Ricotta & Mascarpone Cheese | Organic Tomato Sauce | Truffle Gouda Cheese | 22 |
Beef | |
Pick Your Own Certified Angus Beef Cut | |
14 oz Rib Eye Steak | 10oz New York | 8oz Beef Tenderloin | 45|30|40 |
Blue Cheese Stuffed Potato Cake | Cipollini Onion Mostarda | Porcini Sauce | |
Add 8oz Lobster Tail to the Beef | Jumbo Shrimps | 2oz Foie Gras | Market Price|15|20 |
15% Service Charge added to all checks | All prices in CI$ (Exchange Rate CI$ to US$ 1.25) Split Appetizer | Main Course CI$3 | 6 |