2 way Yellow Fin Tuna
Lightly Seared Sesame Seed Encrusted Tuna, pickled Ginger and Wasabi Tuna Tartar with Wakame.
Cornucopia of the Sea Salad
Tender Morsels of Lobster, Jumbo Shrimp, and fish tossed with local Lettuce, Hearts of Palm, Black Olives, Tomatoes, and segments of local Citrus fruit . White Balsamic Vinaigrette
Old Bay Lobster Cake
Chesapeake Bay Style, made with Local Spiny Lobster. Served with a Green papaya Slaw and Tar-Tar Sauce
Old Rum Foie Gras
Foie Gras au torchon, home made, with old rum and candied cherries. Served with reduced balsamic and Brioche
Baby baked Camembert
Imported from France, baked with a hint of Calvados, served with Homemade toastinis and Cranberry Compote
Hand Rolled in our own kitchen fresh every day
Fresh Pine Nut Pesto, with extra Virgin Olive Oil and a hint of Garlic, topped with shaved Parmesan Cheese
Fresh tomatoes tossed with Kalamata olives, garlic and a touch of white wine, Parmesan cheese
Capers, White wine, lemon juice, butter, garlic, onions and Parmesan cheese
West Indian Lobster Bisque
With chunks of Local caught Lobster and a splash of brandy
Soupe a L’Oignon
Classic French style, Oven Gratine with Croutons and Emmenthal Cheese
Always All Vegan Soup
Flavors of the Sea & Land
Fresh Line Catch of the Day
Flame Grilled Local line caught Fish, brushed with Herbes de Provence, set on a bed of fresh sautéed Spinach in extra virgin olive oil and hints of Garlic, Wild Mushrooms, Orzo Pasta and Wild Rice.
Creole Style Seafood Stew
Chunks of Caribbean Lobster, the Freshest Line Caught Fish, Shrimp, Clams and Mussels Simmered in a Creole Vegetable Stew. Served with Homemade Fettuccini
Fresh Local Lobster
Whole Lobster Grilled, served with Brown Rice and Beans, Fresh local grown Lettuce and Garlic Butter.
Straight from Julia Child’s Cook Book “Mastering the Art of French Cooking”. Served with Homemade Buttered Fettuccini.
New Zealand Lamb Loin in a Pepper Crust
Lamb Loin sprinkled with Maniguette Pepper and fresh Rosemary, Flame grilled, served with Fresh Cranberry Sauce and Lamb Jus, Duchesse Potato and Local Green Beans.
Five Spice Duck Breast & Parmentier Potatoes
French Duck Magret, rubbed with Five Spice seasoning served with seared Ginger Bok Choy and Parmentier Potatoes, Nevis grown Mango Salsa.
Molé Poblano Colombo Chicken
A fusion of one of Mexico’s national dishes and the French Antilles National Dish. The Savory Dark Chocolate flavors blend wonderfully with the smooth spices of the local Colombo seasonings. Served over rice, pistachio nuts, coconut shavings.
Certified Black Angus Beef Tenderloin
Flame Grilled, served with Duchesse Potato and 4 Special Condiments.
en-K de Caviar
15 Grams of Oscietre Prestige Caviar from the famous Kaviari house presented in its original container, garnished with Brioche toasts and the usual caviar sides