| 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 | 16 |
| Crab Cakesand | |
| Tamarind Drizzle | Peruvian Pepper | Spicy Mango Aioli | 24 |
| 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 | 36 |
| 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 | 45 |
| Mediterranean Paella | |
| Lobster | Shrimp | Scallops | Clams | Mussels | Spanish Sausage | Aromatically Prepared Saffron Valencia Rice | 45 |
| 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 | 39 |
| 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 | |
RESERVATIONS
OFFICE
HOURS
Open for Lunch 11am to 2.30pm
Small menu 4 pm to 11pm
Dinner 6pm to 10pm
GROUP BOOKING FORM & CANCELLATION POLICY
LATEST NEWS
EVENTS
CALENDAR
Try out our new Tapas Menu Sunday Brunch 11 am to 3 pm Don’t miss our new Lunch Special!
