Patio Restaurant Lunch Menu

Monday (Continental)

• Soups:
  • Soup (hot): Pumpkin Soup (condiments - sour cream & chopped herbs)
  • Soup (cold): Chilled Sweet Potato and Leeks Vichyssoise
• Hot Pans
  • Baked macaroni & cheese
    
  • Stir-fry vegetables with steamed Tofu
    
  • Garlic mashed potatoes
    
  • Braised vegetables
    
  • Pumpkin Rice
    
  • Yorkshire pudding (in pan closest to carving)
• Carving Station:
  
  • Braised Beef with red-wine mushroom sauce and braised onions
    
  • Condiments – horseradish cream & whole grain mustard
• Live cooking station I
  • Grilled Chicken Scallopine with Tomato / Salsa
    
  • Condiments – Fried Onion Rings
    
• Live cooking station II:
  
  • Blackened Mahi Mahi
    
  • Condiments – Mango Chutney & Fresh Lime Wedges
    
• Pizza Station:
  
  • Jerk Chicken Pizza with Vegetables
    
• Salads:
  • Roast Pumkin Salad with Pickles, Onions, Peppers, Coconut and Herbs – Vinaigrette
    
  • Pasta Salad with Tuna, Roast Onion and Sweet Corn – Herb Mayonnaise
    
  • Moroccan Cuscus Salad with Grilled Chicken, Diced Tomatoes and Cucumber – Olive Oil /
  • Lime Juice Dressing
    
  • String Beans with Roasted Bell Peppers & Toasted Almonds – Creamy Italian Dressing
    
  • Assorted Condiments including olives, parmesan cheese, kernel corn, lima beans, onion, croutons, fried bacon, pickles, pepperoncine, sprouts, toasted nuts, tasted seeds, kidney beans etc. (AT LEAST 8 each)
    
  • Assorted fresh lettuce & vegetables – to include mixed lettuce, spinach leafs, shredded carrots, cabbage, onion, peppers etc (AT LEAST 6 each)
    
  • 4 dressings including Balsamic Vinaigrette / Ranch / Thousand Island plus one daily changing
    
  • Assorted Cheeses and Fruits / Crackers

Tuesday (Italian)

• Soup:
  • Minestrone – Condiments - chopped parsley / chives, Parmesan cheese
• Hot Pans:
  • Meat loaf with capers in rich tomato sauce
    
  • Polenta layered with mushrooms, mozzarella cheese, tomatoes
    
  • Zucchini & Eggplant Parmigiano
    
  • Mashed potatoes
    
  • Pesto Rice
    
  • Vegetable lasagne
  • Carving Station:
    
  • Whole Roast Chicken
    
  • Condiments – Chicken Jus, Caramelized Onion and Mushroom Cream Sauce
    
• Live cooking station I:
  
  • Pasta Station – 1 long, 1 short pasta / tomato sauce / cream sauce / assorted cut vegetables / assorted meats and seafood / garlic / pesto / herbs / parmesan
    
• Live cooking station II:
  
  • Grilled Fillet of snapper (or any other fresh fish) with olive oil & herbs
    
  • Condiments – Fresh lime wedges, Tartar Sauce, Jamaican Cocktail Sauce
    
• Pizza Station:
  
  • Greek Pizza - Mediterranean spiced Tomato, Mozzarella and Feta cheese topped with a chilled Greek salad of cucumbers, red onions, fresh tomatoes, Greek olives, Feta cheese and a lemon-herb vinaigrette. Served with Tzatziki yogurt sauce.
    
  • Pesto Chicken & Cheese Pizza (NEAPOLITAN PIZZA: Grilled chicken breast marinated in a basil pesto sauce with mild onions, Mozzarella cheese, sun-dried tomatoes, pesto sauce and toasted pine nuts)
• Salads
  • Antipasti Station – total of 4 platters including grilled Vegetables / Tomato Mozzarella with fresh Basil / Prosciutto with Melon / Marinated Mussels / Smoked Marlin and Seafood Platter / Bruschetta / grilled marinated Mushrooms / Grilled Tomatoes with Goat Cheese etc.
    
  • Assorted Condiments including olives, parmesan cheese, kernel corn, lima beans, onion, croutons, fried bacon, pickles, pepperoncine, sprouts, toasted nuts, tasted seeds, kidney beans etc. (AT LEAST 8 each)
    
  • Assorted fresh lettuce & vegetables – to include mixed lettuce, spinach leafs, shredded carrots, cucumber, cabbage, onion, peppers etc (AT LEAST 6 each)
    
  • 4 dressings including Balsamic Vinaigrette / Ranch / Thousand Island plus one daily changing
    
  • Assorted Cheeses and Fruits / Crackers
    

Wednesday (Tex/Mex)

• Soups:
  • (hot) Mexican Chicken Tortilla Soup (condiments – avocado, sour cream, fried tortilla strips, lime wedges)
  • (cold) Chilled Gazpacho Andaluz
• Hot Pans:
  • Southern fried chicken with condiments (BBQ Sauce, sour cream etc.)
    
  • Baked potatoes with sour cream on the side
    
  • Green peas with bacon
    
  • Mexican rice (with tomato, olives, peppers)
    
  • Vegetable Burritos (baked with tomato sauce and cheese)
  • Carving (Taco) Station:
  • Beef & Turkey Mince, Taco Shells, Shredded lettuce, shredded cheese, diced tomatoes, fire-roast tomato salsa
  • Live cooking station I:
    
  • Corn Meal Crusted Fish Fillet with lime, tartar sauce
    
• Live cooking station II:
  
  • BBQ Station – Hamburgers, Jerk Sausages, Hot dogs, Hot dog Rolls & Hamburger Buns
    
  • Condiments – lettuce, sliced tomato, pickles, sliced onion, mustard, ketchup
    
• Pizza Station:
  • Shrimp & Seafood quesadillas
    
  • Hawaiian Pizza - Fresh pineapple, bacon, Mozzarella cheese and tomato sauce.
• Salads:
  
  • Caesar Salad Station (Romaine Lettuce, Caesar Dressing, Fresh grated Parmesan, diced boiled egg, capers, anchovies, croutons, diced chicken, diced fried bacon
    
  • Chickpeas, Feta, Tomato and Cucumber Salad – Citrus Vinaigrette
    
  • Mexican Tortilla Salad – Romain / Kidney Beans / Kernal Corn / Peppers / Fried Flour or Corn Tortila Strips / Boiled Eggs – Vinaigrette served on the side
    
  • Sweet Potato / Orange / Pastrami / Olives – Vinaigrette
    
  • Rice Salad / Chicken / Raisins / Peppers / Bacon / Tomatoes – Ranch Style Dressing
    
  • Assorted Condiments including olives, parmesan cheese, kernel corn, lima beans, onion, croutons, fried bacon, pickles, pepperoncine, sprouts, toasted nuts, tasted seeds, kidney beans etc. (AT LEAST 8 each)
    
  • Assorted fresh lettuce & vegetables – to include mixed lettuce, spinach leafs, shredded carrots, cabbage, onion, peppers etc (AT LEAST 6 each)
    
  • 4 dressings including Balsamic Vinaigrette / Ranch / Thousand Island plus one daily changing
  • Assorted Cheeses and Fruits / Crackers

Thursday (Asian)

• Soup:
  • Chicken egg drop soup with sweet corn
• Hot Pans:
  
  • Sweet & Sour Chicken
    
  • Vegetable Fried Rice
    
  • Asian steamed vegetables with mushrooms
    
  • Asian BBQ Pork Spare Ribs with toasted sesame
    
  • Szechwan beef stir fry
  • Carving Station:
    
  • Vegetable Spring Rolls
    
  • Condiments – Sweet Plum Sauce, Chili Garlic Sauce
    
• Live cooking station I:
  
  • Singapore Noodles
    
• Live cooking station II:
  
  • Tempura Fried Fish fillet
    
  • Condiments – Asian salsa of palm hearts, red & green peppers; Lime Wedges; Asian Sweet & Sour Sauce
    
• Pizza Station:
  
  • Mango (Pineapple as substitute if Mango is out of season) Tandoori Chicken - Grilled Tandoori chicken, mango, mild onions, red peppers and Mozzarella cheese on a SPICY golden curry sauce. Topped with fresh cilantro and a sweet mango-chili sauce.
    
• Salads:
  
  • Spicy Cucumber Salad
    
  • Asian Rice Noodle Salad with Garlic, Peppers, Shrimps, Chili Sambal, Sesame Oil
    
  • Asian Egg & Tomato Salad
    
  • White Cabbage & Chicken Salad with Pak Choy
    
  • Assorted Condiments including olives, parmesan cheese, kernel corn, lima beans, onion, croutons, fried bacon, pickles, pepperoncine, sprouts, toasted nuts, tasted seeds, kidney beans etc. (AT LEAST 8 each)
    
  • Assorted fresh lettuce & vegetables – to include mixed lettuce, spinach leafs, shredded carrots, cabbage, onion, peppers etc (AT LEAST 6 each)
    
  • 4 dressings including Balsamic Vinaigrette / Ranch / Thousand Island plus one daily changing
    
  • Assorted Cheeses and Fruits / Crackers
    

Friday (Jamaican)

• Soups:
  • (hot): Red Peas Soup with Spinners
    
  • (cold): Chilled Carrot & Ginger Soup with Apple and Orange
• Hot Pans:
  
  • Escovitch Snapper Fillet
    
  • Parsley potatoes
    
  • Plantain Sticks (ripe – baked in the oven) with roasted peppers
    
  • Mixed Vegetables
    
  • Pumkin Rice
    
  • Coconut Vegetable rundown (chocho, pumpkin, tomatoes, etc)
  • Carving Station:
    
  • Jerk Pork with Jerk sauce
    
• Live cooking station I:
  
  • Curry Chicken Roti
    
  • Mango Chutney / Toasted Coconut / Diced Pineapple / Raisins
    
• Live cooking station II:
  
  • Rasta Pasta Station
    
  • Mixture of local vegetables & ackee / fresh tomato strips / short pasta
    
• Pizza Station:
  
  • Jerk Sausage Pizza with peppers, onion, tomato and mozzarella
    
  • Ackee, Calalloo & Feta Cheese Pizza
    
  • Salads:
    
  • Green Beans with Chocho and Tuna / Tomatoes / Red Onion - Vinaigrette
    
  • Fried Breadfruit with Pastrami & Oranges – Vinaigrette Base
    
  • Sweet Potato Salad with green peas, pickles and sweet corn – mayonnaise base
    
  • Papaya / Shrimp Salad with Tomato, Chopped Capers and Roast Onions – Lime Dressing
    
  • 4 dressings including Balsamic Vinaigrette / Ranch / Thousand Island plus one daily changing
    
  • Assorted Cheeses and Fruits / Crackers

Saturday (International)

• Soup:
  • Curried Chicken & Vegetable Soup
• Hot Pans:
  • Dauphinoise Potatoes
    
  • Sauté pumpkin with braised pak choy
    
  • Rice with mixed vegetables
    
  • Pasta with spicy Arrabbiatta sauce
    
  • Ratatouille
    
  • Carving Station:
    
  • Pork Fillet wrapped in Puff Pastry with mushroom Duxelles
    
  • Sherry Onion Jus
    
• Live cooking station I:
  
  • Grilled bratwurst with sauerkraut, hot dog buns on the grill, mustard, and sauce made of sauté sliced onions, curry powder and ketchup
    
• Live cooking station II:
  
  • Fish Taco Station (breaded snapper fingers)
    
  • Condiments – Corn Taco Shells / diced tomatoes / shredded lettuce / sour cream / picante salsa / guacamole / diced onion
    
• Pizza Station:
  
  • Jerk Chicken Enchiladas (flour tortillas, baked with mozzarella cheese, béchamel & tomato Sauce)
    
  • Mediterranean Pizza - Sundried Tomato Pesto sauce, Roasted Red Peppers, Kalamata Olives, Spinach, Fresh Garlic & Feta Cheese
• Salads:
  
  • Sweet & Sour Beetroot with Raisins, Pineapple and Pine Nuts – Yogurt Dressing
    
  • Broccoli & Turkey with Jerk Croutons, Garlic and Ginger Vinaigrette
    
  • Country Style Carrot & Raisin Slaw
    
  • Rice Salad with smoked Marlin, Roasted Peppers, Olives, Capers – light mayonnaise / vinaigrette base
    
  • 4 dressings including Balsamic Vinaigrette / Ranch / Thousand Island plus one daily changing
    
  • Assorted Cheeses and Fruits / Crackers

Sunday

• Soup:
  • Creamy tomato soup with Jerk Croutons
• Hot Pans:
  
  • Pasta al forno
    
  • Stewed Oxtail with Broad Beans
    
  • Roast potatoes with garlic and rosemary
    
  • Rice & Peas
    
  • Sauté zucchini sticks with thyme
    
  • Steamed Callaloo with sauté carrots
    
  • Fried Plantain
    
  • Corn on the Cob
    
• Carving Station:
  
  • Roast Papaya Glazed Turkey
    
  • Mild papaya jerk turkey Jus / Cranberry Sauce
    
• Live cooking station I:
  
  • Roast Pork loin with Mustard Herb Crust
    
  • Condiments – Sherry Onion Jus
    
• Live cooking station II:
  
  • Grilled Fish fillet
    
  • Condiments – fresh lime / cocktail sauce / tartar sauce
    
• Pizza Station:
  
  • White shrimp pizza
• Salads:
  
  • Waldorff Salad
    
  • Cauliflower, Cheese, shredded Chicken, Tomato and Roasted Bell Pepper Saldad – Herb Vinaigrette
    
  • Pasta Salad with sundried tomatoes, Garlic, Basil, Parmesan Cheese, Celery and Olives – Vinaigrette
    
  • Fried Sweet Potatoes / Shrimp / Oranges / Red Onion / Green Peppers / Capers – Orange Yogurt Vinaigrette
    
  • 4 dressings including Balsamic Vinaigrette / Ranch / Thousand Island plus one daily changing
    
  • Assorted Cheeses and Fruits / Crackers
    

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