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Dinner

 Starters

“Callaloo”

Cream of Pumpkin

Carrot and Ginger

Vichyssoise

Gazpacho

Local Greens with Tamarind Dressing

Smoked Salmon Mousse on Toast

Caesar Salad

Hearts of Palm and Citrus

 

 

 

 Entrees

Breast of Chicken

Grilled Chicken Breast with Passion Fruit Sauce

 

Chicken Chasseur

Sautéed Breast of Chicken with Tomatoes, Red Wine and Mushroom

 

Chicken Picatta

Medallions of Chicken with White Wine Caper Sauce

 

Baked Game Hen

With Roasted Onion, Rosemary and Olives

 

Roasted Loin of Pork

Served with Tamarind Jus and Mango Chutney

 

Prime Rib of Beef

Traditional Cut of Beef Served with Creamed Horseradish Sauce

 

Curry Goat

Diced Goat Stewed with Curry, Potatoes, Carrots and Herbs

   

Roasted Rack of Lamb

Served with Soursop Jus and Mint Jelly

 

Sword Fish Steak

Grilled and Served with Papaya-Parsley Salsa

   

Filet Mignon

Broiled and Served with Caramelized Onion and Tamarind

 

Surf and Turf

Tenderloin of Beef and Antiguan Lobster Tail

Served with Drawn Butter

 

Red Snapper Filet

Pan Roasted and Served with Creole Sauce

 

Breast of Turkey

Roasted Breast of Young Turkey with Stuffing and Herb Gravy

 

 

 

 

 

 

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