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

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