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| dinner |  |
| ~ STARTERS ~ | |
|---|---|
| Creamy Fresh Mushroom Soup - finished with Whipped Cream, Winter White Truffle Oil, Duck Ragout & Garlic Croutons | |
| Assiette of Foie Gras - Foie Gras cooked Four ways, & served with homemade Date & Apple Chutney & aged Balsamic Reduction | |
| Stewed Clams, Mussels, Calamari & Scallops - with Garlic Tomato & Lobster Cream served over Chargrilled Bread | |
| Sashimi - Molasses Cured Scottish Salmon crowned with Pickled Cucumber Salad scented with Dill Mirrin Chive Dressing | |
| Exotic Caesar Salad - Lightly spiced whole Jumbo Freshwater Shrimp finished with a Garlic and Thyme Sauce served with a Classical Caesar Salad | |
| Sautéed Spiced Jumbo Shrimp & Thai Scented Crab Cakes - Served with a Red Curry Coconut Coriander Cream | |
| Fresh Prince Edward Island Mussels - Served in a Shadow Benny & Lemongrass Cream | |
| Risotto - Local Lobster & Wild Mushroom Risotto finished with Fresh Parmesan, White Truffle Oil & Lobster Bisque | |
| Seared Spicy Angus Beef Salad - Served Warm and drizzled with a Mint & Ginger Coconut Marinade | |
| Half Dozen Colchester Rock Oysters - served over ice and Spiced with Maui Red Onion, Lemon Grass & Jalapeño Salsa | |
| ~ 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 | |
| Jamaican "Jerk" Pork Tenderloin - wrapped in Parma Ham with Pesto Mash, Leek & Calvados Cream finished with caramelized Apples | |
| Roast Breast of Duck - sliced & served resting on a bed of Braised Root Veggies, crispy Potato Cake & Blueberry Balsamic Jus | |
| Chargrilled Tuna - Served on a Sweet Potato Mash with Spicy Pineapple, Coriander & Cumin Sauce | |
| Lightly Spiced Supreme of Chicken - resting on a bed of Chargrilled Mediterranean Veggies Sweet Chili Glaze & topped with a Chunky Tropical Banana Coriander Salsa | |
| Roast Mahi Mahi - Served resting on a Lemon, Cashew & Smoked Bacon Pilaf, with seared Asparagus & finished with a caramelized Orange Beurre Blanc | |
| Sautéed Bay Scallops - Ginger scented stir fried Vegetables crowned with a Chargrilled Sushi Rice Cake & finished with a Soy & Coriander Reduction | |
| Catch of the Day - Market fresh choice of Local Fish, Blackened, Chargrilled, Panfried served on a Vegetable Risotto surrounded with Fresh Mushroom & White Wine Cream Sauce | |
| Roast Rack of Colorado Lamb - Rolled in a Herb & Panko Bread Crumb served resting on Parmesan Herbed Cous Cous and fresh Mint Jus | |
| Fillet of Beef - Served with Sautéed Potatoes, Cepe Bordelaise Sauce & Plantain Fu Fu | |
| Chargrilled Lollypop Centre Cut 10 oz Veal Chop - with Gratin Dauphinoise, Wild Mushroom Cream finished with Soya Reduction | |
OUR MINIMUM FOOD CHARGE PER PERSON IS BDS $100.00 - 15% SERVICE CHARGE WILL BE ADDED TO ALL TABLES OF 6 PERSONS AND ABOVE
LADIES BAG HANGERS ARE FOR YOUR CONVENIENCE. THEY CAN BE PURCHASED FOR $50 BDS EACH
SMOKING OF CIGARS ARE PERMITTED IN THE BAR AND COURTYARD AREA ONLY
PRICES ARE IN B'DOS DOLLARS & ARE INCLUSIVE OF VAT & SUBJECT TO 10% SERVICE CHARGE
WE ACCEPT VISA & MASTER CREDIT CARDS ONLY