STARTERS
SEA URCHIN ASPIC ON COLD CALLALOO PASSED VELOUTE
THE RED TUNA FOUR WAYS “OWN MAKING”
Smoked, marinated, ceviche, potted
COLD HOME MADE BARBECUED RIB OF PIGLET
Served on green papaya “rougail” salad
AVOCADO GREEN GASPACHO SEASONED WITH “MATAGRINGO” SPICES
Served with crab flavored corn tortillas
COLOMBO SPICES COATED SEARED JUMBO PRAWNS
Served cold on pilaf rice salad with topical dried fruit mix
CHAR GRILLED TOMATO, SWEET GREEN PEPPERCORN, ONIONS & GARLIC SALAD
Served with cold poached egg & spicy dressing
TROPICAL SEASON FRESH FRUITS PLATTER
Lime dressing, plantain chips & cottage cheese
HOME MADE FOIE GRAS TERRINE GRAN CARIBBEAN STYLE
Served with candied lime and candied ginger preserves
FRESH COCONUT HEART SALAD WITH PINEAPPLE & LIME VINAIGRETTE
Marinated whelks, conchs & shrimps
THE TRADITIONNAL MULLIGATAWNY CONCH CHOWDER
A marriage of West & East Indies styles
“3 COLORS” SWEET PEPPER & ONIONS CRAB CAKE
Served with mango chutney
CARRIBEAN FRITTO MISTO WITH JALAPEÑO RELISH
Assortments of chicken, spareribs, prawns, conch & tropical veggies fritters
WEST INDIES SEAFOOD STYLE RIZOTTO
Vary upon market’s finds
FISH & SEAFOOD
PAN SEARED CARIBBEAN GROUPER WITH SEA URCHIN SAUCE
Served with pumpkin and potato mash & Creole slaw
FISHERMAN’S MIXED GRILL WITH “FEROCE” BOUILLABAISSE STOCK
Casarecce pasta & chayote squash julienne
SEARED DIVER SCALLOPS WITH KEY LIME & CANDIED GINGER SABAYON
Yucca mash & fried green papaya shave
CHAR GRILLED SWORDFISH TOURNEDOS WITH HOT & SOUR CHUTNEY
Petite seafood & vegetables jambalaya
OVEN ROASTED CRAYFISH WITH MY EXTRA VIRGIN OLIVE OIL “NO BUTTER” GARLIC SAUCE
Rice patties & stir fry onions and mixed pepper
MEAT & POULTRY
OVEN BAKED RACK OF LAMB WITH KEY LIME & CANDIED GINGER BUTTER
Petit own jus, sweet potato cake, stir fry greens
SLOW ROASTED WILD PIGLET RACK WITH SWEET & SOUR SAUCE
Yucca chips & Creole slaw
BREAST OF FREE RANGE CHICKEN STEAMED OVER COLOMBO STOCK
Fried plantain, tropical dried fruit mix pilaf rice
PAN SEARED BEEF TENDERLOIN TOURNEDOS WITH GRILLED PINEAPPLE
White rum sauce, corn pancakes, roasted garlic spinach
CHAR GRILLED VENISON RIB CRUSTED WITH FIVE PEPPERCORN
Cranberry & Merlot sauce, celeriac purée, spring veggies casserole
SWEET DELICACIES
KEY LIME VARIATION (bit size)
Caramelized shortcake, crispy tart, crème brulée, ice cream, charlotte mousse, ti’punch, tuile
PINEAPPLE CRUMBLE
Caramel Pineapple sauce, rum flambé, served with “ti’punch” ice cream
DARK “GRAND CRU” CHOCOLATE VARIATION (bit size)
Dried mango shortcake, honey & pecan tart, custard, ice cream, charlotte mousse, hot chocomilk, tuile
CARAMELIZED AVOCADO THIN PUFF PASTRY TART
Vanilla bean ice cream
EXTRA VIRGIN OLIVE OIL ICE CREAM FRITTER
Mango, rum & chilly pepper sauce
MARKET TROPICAL FRUITS RAINBOW AND CREAM CHEESE ICE CREAM
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