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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



Homemade Fettuccini   

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

Daily Soup

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.

Beef Bourguignon

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




Coconut Grove Restaurant
Nelson Springs,
West Indies

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Phone: 1-869-469-1020
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.


Coconut Grove is the only restaurant in the Federation to receive An Award of Excellence from the Wine Spectator magazine in 2009, 2010, 2011, 2012, 2013 and 2014.


Condé Nast Traveler selected Coconut Grove Restaurant as a “Top Hot New Table “in 2006.