Download our Lunch Menu as a PDF | |
SOUPS & STARTERS | |
Forest Mushroom Soup | |
Cheese Crouton | Truffle Oil | 8 |
Tropical Black Bean Soup | |
Tasso Pork | Mango Relish | Double cream | 7 |
Conch Fritters | |
Jerk Aioli | 9 |
Yellow Fin Tuna Tartar | |
Toasted Sesame seeds | Scallion | Wonton Chips | 12 |
Mussels | |
Organic Tomatoes | Fresh Thyme Butter | Chardonnay Deglazed | 12 |
Crab Cake | |
Tamarind Drizzle | Avocado Salad | 14 |
SALADS | |
Add Grilled Or Blackened Chicken, Shrimps | Catch of the day to your Salad | 6|8 |
Baby Spinach | |
Goat cheese | Dried Cranberry | Toasted Almond | Lemon Dressing | 8 |
Petite Green | |
Berry Tomato | Pickled Water Melon | Pomegranate Dressing | 8 |
Baby Romaine | |
Garlic Bread | Parmesan Cheese | Cesar dressing | 8 |
Arugula | |
Manchego Cheese | Roasted Beets | Kalamata Olives | Granny Smith Apple | Walnuts | 8 |
Caprese Salad | |
Fresh Buffalo Mozzarella | Vine Ripe Tomato | Fresh Basil | Lemon Olive Oil | Aged Balsamic | 11 |
CLAY OVEN BREADS | PICK ANY TWO OR FOUR | WITH ASSORTED CHUTNEY | |
Stuffed:Pepper Jack cheese | Ham | Olives | |
Flat Bread:Fresh Mint & Cilantro | Roasted Garlic | Black Onion seed | |
4|8 | |
SANDWICHES & WRAPS | |
All Sandwiches & Wraps will come with your choice of Hand-cut Fries or Salad | |
10oz Certified Angus Beef Tenderloin Burger | |
Brioche Bun | Lettuce | Tomato| Onions | Mushroom| Bacon | Cheddar, Swiss or Blue Cheese | 14 |
Buffalo Chicken Sandwich | |
Brioche Bun | Pulled Chicken | Lettuce | Tomato | Onions | Cheddar, Swiss or Blue Cheese | 14 |
Mahi Mahi Sandwich | |
Grilled Or Blackened | Brioche Bun | Lettuce | Tomato | Onions | Truffle Aioli | 14 |
Lamb Kebab | |
Onion Marmalade | Smoked Paprika & Black Salt Frites | 12 |
Tandoori Chicken Wrap | |
Tomatoes | Pickled Cumber | Mango Mint Chutney | 12 |
Classic Cuban | |
Thinly Sliced Black Forest Ham | Mustard | Pickle | Cuban Bread | 14 |
Home Made Vegetarian Burger | |
Brioche Bun | Lettuce| Tomato| Onions | Mushroom | Cheddar, Swiss or Blue Cheese | 12 |
Vegetable Panini | |
Buffalo Mozzarella | Fresh Basil | Mushroom | Zucchini |Red Pepper | Olive tapenade | 12 |
ENTREES | |
Fresh Catch Of The Day | |
Udon Noodles | Scallions | Curry Coconut Sauce | 18 |
Wild Salmon | |
Zaatar Rubbed Salmon | Asparagus | Mango | Sushi Rice | Ponzu Reduction | 18 |
8oz.Grilled New York Steak | |
Gorgonzola | House Cut Frites | Truffle Aioli | 20 |
Lobster Salad | |
Salad of Grilled Caribbean Lobster| Fresh Fruits | Baby Greens | Mango Chilly Sauce | 22 |
Ravioli | |
Confit Duck | Shitake Mushroom | Soy Butter Sauce | 14 |
Fish & Chips | |
Cabbage & Papaya Slaw | Lime Tartar Sauce | Hand-Cut Fries | 15 |
Home Made Linguini | |
Vine Ripe Tomato Sauce or Alfredo Sauce | Grilled Locally Grown Vegetables | Parmigiano-Reggiano | 12 |
Add Shrimp, Chicken | Fish | 6|8 |
Butter Chicken | |
Chicken Slowly Cooked In Clay Oven | Mango Chutney | Basmati Rice | 18 |
Seafood Curry(Shrimp | Mussels | Clams | Mahi) | |
With Tangy Onion & Tomato Sauce | Basmati Rice | 22 |
15% Service Charge added to all checks | All prices in CI$ (Exchange Rate CI$ to US$ 1.25) |