ENTRÉES
- Coulis Jerk Chicken with Banana, Scented with Cumin and Rum with Cous-Cous
- Chicken Breast & Confit, filled with Provolone Cheese and Ham, Served with Boulanger Potatoes
- Lemon Grass and Basil Breast of Chicken on angel hair pasta
- Roast Pork or Pork Cutlets with a Sweet and Sour Calypso Sauce
- Medallions of Pork Tenderloin with Pineapple Cranberry Chutney and Fingerling Potatoes
- Tender Local Conch Stew with Medley of Peppers in a Butter Sauce
- Flying Fish Seasoned Caribbean Style and Served with Aioli Sauce
- Red Snapper with sautéed Red Peppers & Shallots on Cous-Cous
- Sautéed Red Snapper on Christophene Risotto, Served with Curry Essence and Plantain Chips
- Roasted Grouper with Warm Potato Salad & Garlic Dijon Dressing
- Mahi-mahi or Swordfish with a Mango Passion Fruit with Seasoned Rice
- Sesame Crusted and Rare Seared Ahi Tuna with Soy and Wasabi Mousseline Served with Tomato Basil Pasta
- Grilled Filet of Salmon on Creamy Idaho Potatoes, Served with Horseradish Aioli
- Coconut Shrimp, Coated with Coconut Shavings and Deep Fried to a Golden Perfection
- Shrimp and Scallop Medley in a Ginger Cream Sauce
- Scallops Martini with Pepper Vodka Vinaigrette
- Lamb Cutlets with Portobello Mushrooms, Potato-Lentil Ragout and Rosemary Jus
- New Zealand Lamb Loin with Risotto Cheese Crust and Thyme Jus
- West Indian style Curried Lamb and Spinach, with Rice & Butternut Squash
- Fillet of Angus Beef with Caramelized Shallots and Creamed Potatoes, Served with Honey-Balsamic Jus
- Tender Scallops of Veal, Glazed with Fontina Cheese, Mushroom Compote and Sun Dry Tomato Jus
- Prime Roast of Angus Beef (carving station) with Horseradish Cream, Natural Jus and Roast Potatoes
