Tapenaded Goats Cheese Mille Feuille - 16;Leaves’of Goats Cheese Log, Tomato and Grilled Marinated Zuchini, with Mediterranean Black Olive Paste.
Red Snapper - with Pineapple and Scotch bonnet.
Poached Snapper - with Sugar and Spice. With Island Lettuce and a light Balsmico Vinaigrette.
Thai Duck Satay - Thai Red Curried Duck Breast Satay on Glass Noodles, Sautéed Callaloo and Oriental Sauce.
SOUP
Chilled Cucumber and Yogurt - Very Refreshing Delicate Persian Soup Citrus Tinged with Lime and Mint.
Cream of Mushroom - Smooth and Creamy Mushroom Soup, Served with a Paprika Cheese Straw.
Jerk Minestroni - Italian Favorite Soup Jamaicaned with Local Vegetables and Jerk Sausage.
SALAD
Please Choose Your Salad from the Salad Bar
ENTREE
Baked Kingfish Delice - Fillet of Oven Baked Kingfish with Red Wine Veal Jus and Capers.
Lamb a la Crème Turbigo - Roasted Lamb Leg with Kidneys in a Mustard Café au Lait Sauce with Tomato and Duchesse Potatoes.
Grilled Lobster Tail Provence Style - Served with Garlic Butter, Lime and Rice.
Vegetarian Choice - Cauliflower and Broccoli Buds finished with Chopped Hard Boiled Egg and Gratinated with Pecan Nut Crumbs. Red Sweet Pimento Coulis.
DESSERT
Romanoff Passion Pavlova - Meringue Shell Filled with Liquered Strawberry and Vanilla Cream, in a Pool of Passion Fruit.
Chocolate Chip Cappuccino Mouse
Avocado Syllabub - Sweetened Avocado with whipped Cream, with Papaya and Nibbs of Almonds.
‘Tatin’ed Apple and Pear Filo Tart - Served Warm with Ice Cream and a Dialogue of Coulis.
