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| dinner |  |
| ~ STARTERS ~ | |
|---|---|
| Creamy Mussel, Clam & Lobster Soup - Scented with Saffron & White Wine & finished with Crispy Garlic Croutons | |
| Lightly Jerked Salmon - Panfried and served on a warm Asparagus Mushroom & Smoked Cheese Salad finished with a Chorizo Vinaigrette | |
| The Tides Seafood Tower (for 2 persons) - Poached Lobster, King Crab Leg, Mussels, Smoked Salmon, Jumbo Shrimp, & fresh Loch Fyne Oysters served with three Dipping Sauces | |
| Crispy Crab & Prawn Cakes - Served with Pineapple Coriander Salsa & Orange Mango Beurre Blanc | |
| Spicy Tuna & Iced Watermelon Tartar - Seasoned with Garlic, Red Onion, Ginger & Hot Pepper served with toasted Sesame Seed, Wakame Seaweed & Wonton Chips | |
| Risotto - Local Lobster & Wild Mushroom Risotto finished with Fresh Parmesan, White Truffle Oil & Lobster Bisque | |
| Homemade Open Ravioli of Shrimp, Scallop, Calamari & Asparagus - Finished with a Grainy Mustard Sauce | |
| Seared Spicy Angus Beef Salad - Served Warm and drizzled with a Mint & Ginger Coconut Marinade | |
| Half Dozen Loch Fyne Rock Oysters - Served over Ice and Spiced with Maui Red Onion, Lemon Grass & Jalapeņo Salsa | |
| Assiette of Foie Gras - Foie Gras prepared four ways, Ballottine, Soup, Pan Seared & a light Mousse served with toast, homemade Date & Apple Chutney & aged Balsamic Reduction | |
| A Glass of Ice Wine - Vidal, Pillitteri, Canada | |
| ~ MAINS ~ | |
| Thai Jumbo Shrimp Curry - Jumbo Shrimp braised in a homemade Thai Curry Coconut and Fresh Cream served with a duet of Wild and Basmati Rice | |
| Spice Rubbed Panfried Monkfish - Served on an Almond Raisin Wild Rice, Mustard & Orange Sauce & finished with a Citrus Vinaigrette | |
| Catch of the Day - Market fresh choice of Local Fish, Blackened, Chargrilled, Panfried served on a Mushroom Risotto with Chargrilled Vegetables & Lobster Cream | |
| Blackened Tuna Seared Rare - With Roast Coconut scented Jasmine Rice, Passion Fruit Sauce & Mango Coriander Salsa | |
| Supreme of Chicken - Stuffed with Mushroom, Bacon & Basil, Panfried with a Crispy Breadcrumb & Smoky Bacon Sauce with Lemon Cous Cous | |
| Pecan & Panko Crusted Scottish Salmon - in a Maple Mustard Marinade, Prawn & Saffron Risotto & Mustard Mushroom Sauce | |
| Mahi Mahi Stuffed with Scallops - Wrapped in Parma Ham resting on a Scallop & Tomato Sauce & Sweet Potato Mash | |
| Seafood Stew - Scallops, Shrimp, Salmon, Monkfish, Clams & Mussels with Loch Fyne London Smoked Salmon Champagne Sauce with New Potatoes & Baby Vegetables | |
| Braised Lamb Shank - Marinated in Red Wine & braised with Onions, Garlic, Mushrooms & Tomato & served with Garlicky Gratin Dauphinoise | |
| Fillet of Beef - Resting on whipped Truffle scented Mash, Red Wine Cepe Sauce & Roast "Choux de Bruxelles" | |
PLEASE INFORM US OF ANY ALLERGIES OR DIETARY REQUIREMENTS WHEN ORDERING
LADIES BAG HANGERS ARE FOR YOUR CONVENIENCE. THEY CAN BE PURCHASED FOR $50 BDS EACH
WE ACCEPT VISA, MASTER & AMERICAN EXPRESS CREDIT CARDS ONLY