The Verandah Restaurant
Thursday, Friday & Sunday
Food Concept – Jamaican Condiments on the table – Pepper Grinder & Salt Shaker Freshly Baked Breads – served by waiters Note – every entrée to be served with fried sweet plantain / festival etc. Appetizers Curry Coconut Shrimp & local Seafood with garlic crostini Stuffed Chocho with chicken, bell peppers, onion and roasted corn baked in a light tomato sauce with mozzarella cheese Soups Soup of the Night – please ask your server about tonight’s Jamaican inspired soup Salad Mixed Garden Greens with fried sweet potatoes, oranges, red onion and crumbled feta, citrus vinaigrette Entrées Spiced Rotisserie Pork with apple ginger sauce and Red Stripe glaze Wood-oven Braised Chicken Breast with cumin and local herbs in a hearty black bean sauce Grilled Catch of the Day with Escovitch vegetables and lemon butter sauce Coconut Ital Vegetable Stew with green banana, pumpkin and local beans & legumes Sides Vegetable Fritters Mashed Yam and Potatoes Brown Pumpkin Rice Wood-Oven Roast Vegetables Sauté Greens Desserts A tasting of traditional local ‘Sweeties’ – coconut cream pie, pineapple upside down cake & sweet potato pudding Banana Rum Flambé with tonight’s ice cream A Scoop of Refreshing Exotic Sorbet
Food Concept – Jamaican
Appetizers
Soups
Salad
Entrées
Desserts
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