Appetizers |
Smoked Fish Terrine
Presented on cucumber spaghetti and horseradish cream |
Spinach & Cream Cheese Roulade
Accompanied by roasted sweet pepper coulis |
Marinated Salmon
With beetroot salad and dill-mustard sauce |
Trio
With Melon, papaya, ginger and honey sauce |
Crab & Spinach Samoosa
With sweet and sour dip |
Thai Seasoned Chicken Sate
With Melon, papaya, ginger and honey sauce |
Jamaican Ackee, tomato and mozzarella Turnover
Served with a tangy tomato & basil sauce |
Rasta Pasta
A pasta roll stuffed with spicy jerk sausage filling, sliced onto a fruity jerk sauce |
Ackee & Bacon Strudel
Served with a light mushroom and cream jus |
Salad Bar |
Create your own masterpiece from our salad bar |
Soups |
Potato & Cheese Soup
Flavoured with caraway and toped with bacon bits |
Tomato & Orange Bisque Topped with almond flecked cream
|
Soup of the Day
Ask your waiter for today's creation |
On the Lighter Side |
Steamed Paupiette of Sea Trout
Stuffed with garden fresh vegetables and presented on a light tarragon sauce |
Spinach & Ricotta Tortellini
Bound in a tomato and fresh basil sauce |
Fettucine with smoked salmon and artichokes
Tossed in white wine sauce, garnished with fried onions |
Grilled Chicken Salad
On wilted salad leaves, with banana chips and coconut curry dressing |
Vegetarian |
Penne Pasta Amatriciana
Sauteed with roated peppers, sun dried tomatoes and virgin olive oil |
Stir Fried Vegetables
With ginger root, sesame seeds and rice vermicelli |
Callaloo and Vegetable Tart
With a hint of jerk spice, served wih mixed salad |
Main Course |
Grilled Marlin Steak
Garnished with fried basil and tomato-sweet pepper salsa |
Seafood Newberg
Selected shrimp, fish, scallops and crab, cooked in a brandy-mustard sauce and served in a rice ring |
Roast Leg of Lamb
In a herb and garlic crust, served with mint jelly and apple-rosemary jus |
Sautee of Chicken Opor Ayam
Cooked in coconut milk with almonds and savoury rice |
Pan-Seared Reef Snapper
Topped with glazed banana and red wine butter |
Chef's Daily Special
Please ask your waiter for details |
Smoked Pork Loin
Presented on braised red cabbage and apple |
Roast Rib Eye of Beef
Served with a burgundy and shallot sauce |
Dessert |
Chocolate Truffle Cake
Complemented by blue mountain coffee sauce |
Sicilian Bombe
Frozen terrine with almonds & Chocolate |
Iced Pineapple Creole
Peppered pineapple, grilled and served with vanilla ice cream and butterscotch sauce |
Baked Cheese Cake
With blueberry sauce |
Thin & Crispy Apple Tart
Served with warm cinnamon sauce |
Mango & Coconut Mousse
Presented in a fillo pastry cup with mango chocolate sauce |
Cheese and Fruit Plate
With crackers |
Fresh Tropical Fruit Salad
With wild orange liqueur |
All main courses are served with starch and seasonal vegetables |