Required Dress Code
Ladies: "semi-formal"
Gentlemen: collar shirt, long pants, dress shoes / closed shoes

APPETIZERS

Blue Mountain Coffee Smoked Duck Breast
braised leeks, tangy papaya salsa

Nut Crusted Crab & Cherve Cakes
stir-fried greens, Asian sweet & sour sauce

Carpaccio of Caribbean Blue Marlin
grilled palm hearts, caper lime dressing

Rare Seared Black Pepper Crusted Salmon
potato-chocho salad, garlic herb aioli

Crispy Fried Jamaican Sushi
of local vegetables and ackee, wasabi mayonnaise

SOUPS

Our own ‘Bloody Bay Cappuccino’
of fire roasted tomatoes, sour cream and allspice

Rocky Point Shrimp Bisque
oranges, dry sherry, parmesan stick

Chilled Watermelon
cantaloupe & honey dew, yogurt, basil & lime oil

SALADS

Tomato – Mozzarella Stag
Local smoked marlin, balsamic dressing

Crisp Romaine Lettuce
papaya, feta cheese,, gorgonzola-citrus dressing

Chef’s West Indian Market Salad
choice of roasted onion or mango dressing-
standard dressings available upon request

ENTREES

Grilled Caribbean Seafood Skewer
Shrimps, Mussels, Scallops and Squid
roasted peppers, coconut run-down sauce

Fillet of Snapper
braised spinach and mushrooms, saffron potatoes, Japanese Dashi Broth

‘Island Spiced’ Beef Tenderloin
lentils with bacon and tomato, mustard merlot reduction, scallion mashed potatoes

Lemon Garlic Rack of Lamb
sauté squash, roasted coconut polenta, rosemary jus

Asian Spiced Chicken Breas
goat cheese mashed potatoes, tamarind grilled vegetables, roasted cashews,
orange soy reduction

Mille Feuille of Calalloo
grilled peppers, fried tofu & red peas humus, toasted nuts,
warm yellow split peas vinaigrette

DESSERTS

Cinnamon Panna Cotta
passion fruit granite, coconut brittle

Triple Chocolate Rum Fudge
macerated Seville oranges

Warm Ginger Mocha Bread Pudding
peanut & Vanilla Shake

Tangy Lime Parfait
honey fruit compote, rosemary syrup

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