| Download our Banquet Menu as a PDF | |
| *To Design your menu please choose two item for the group from desired category with exception of Palate Cleanser, Main course and Desserts | |
| Your Menu will be priced accordingly to the average of the chosen Menu Items | |
For The Cocktail Hour | |
| Chef’s Choice Passed Hors d’oeuvres | 40/dozen |
Appetizers* (2) Selection maximum for group | |
| Jumbo Shrimp Roasted In Clay Oven | Arugula |Honey Lemon Drizzle | 18 |
| Seared Scallops| Truffle Fennel Puree | Roasted Tomato Jam | 16 |
| Tuna Tartar | Fried Jalapeño | Shiso leaves | Lime Sorbet | 12 |
| Pork Two Ways| Guava Marinated | Apple chutney | Vindaloo Sauce | 16 |
| Duck Spring Roll | Plum Puree| Sweet Soy | 12 |
| Kitchens Inspiration | Market Price |
Soups * (2) Selection maximum for group | |
| Lobster Bisque | Brandy Cream Foam | 10 |
| Wild Mushroom Soup| Parmesan Stick |Truffle Drizzle | 9 |
| Carrot Ginger Cappuccino| Lemon Powder | 9 |
| French Onion Consommé | Gruyere Crouton | 9 |
| Kitchens Inspiration | Market Price |
SALADS* (2) Selection maximum for group | |
| Organic Greens | Pomegranate Vinaigrette | 10 |
| Baby Spinach Salad | Goat Cheese | Watermelon | Wild berry Dressing | 10 |
| Romaine Hearts | Pancetta Crisp | Caesar Dressing | 9 |
| Arugula | Shaved Manchego | Beets | Granny Smith Apple | Walnuts | 9 |
| Organic Tomato |Roasted Beet Root | Basil Vinaigrette | 9 |
| Kitchens Inspiration | Market Price |
Palate Cleanser* (1) Selection maximum for group | |
| Kitchen Seasonal Inspiration | 5 |
ENTREES* (3) Selections maximum for group | |
| Surf And Turf | Tenderloin Of Beef | Caribbean Lobster | Green Peppercorn Sauce | 55 |
| New Zeeland Rack Of Lamb | Yukon Gold puree | Barolo Reduction | 38 |
| Tenderloin Of Beef | Truffle Mashed Potato | Porcini jus| Baby Onion | 38 |
| Kalamata Crusted Chicken | Garlic Mashed Potato | Red Pepper Chipotle Sauce | 28 |
| Fresh Local Catch | Mushroom Risotto | Corn Truffle Sauce | 32 |
| Pork Tenderloin | Black Beans Puree | Chimichurri Sauce | 30 |
| Kitchens Inspiration | Market Price |
Desserts* (2) Selections maximum for group | |
| Sticky Toffee Pudding| Vanilla Bean Ice Cream | 9 |
| Mango Crème Brulee | 9 |
| Key Lime Bar | 9 |
| Roasted Banana Cheesecake | 9 |
| Home Made Ice Cream Or Sorbet | 7 |
| Opera Cake | 12 |
| Tasting Of Imported Cheese | 15 |
| Chefs Custom course $100 per guest. | |
| Additional wine pairings, Standard $60. Premium $100. | |
| 15% Service Charge added to all checks | All prices in CI$ (Exchange Rate CI$ to US$ 1.25) | |
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!
