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Cream of Pumpkin

Carrot and Ginger



Local Greens with Tamarind Dressing

Smoked Salmon Mousse on Toast

Caesar Salad

Hearts of Palm and Citrus





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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