Appetizers   

Chilled Gazpacho
Served With Lime Scented Sour Cream 


Conch Chowder
Fresh Bahamian Conch, Tomato, Boniato & Cumin


 Mache’ Greens Salad
‘Lambs Ear Lettuce’ With French Vinaigrette Dressing
( When Available )


Tuscan Arugula Salad
Shaved “Reggiano” Parmesan Cheese, Olive Oil, Lemon & Balsamic Glaze


Carpaccio of Red & Golden Beets
Orange Vinaigrette, Feta Cheese & Roasted Pine Nuts 
 

  Gorgonzola, Caramelized Pear, Walnut & Organic Bahamian
Spinach Salad
With Home Made Honey Mustard Vinaigrette


Jumbo Crab Cake
Watercress, Red Pepper Confit & Bearnaise Sauce


 West Indies Crab Salad
Blue “Swimmer Crab” Meat, Capers, Sweet Onion, White Balsamic Vinegar,  Served on Shredded Greens, Roasted Tomatoes & Topped With Cajun
Mayonnaise




Entrée 

Seared Local Yellow Fin Tuna Steak
Orange Segments, Cucumber Sesame Salad & Wasabi Cream


Roasted Bahamian Lobster Tail
With Green Basil Butter


Pan Seared Local Grouper
Baby Lima Beans & White Balsamic Drizzle


‘Junkanoo’ Capellini
Sautéed Local Lobster & Baby White Shrimp In Spicy Tomato Arrabiata Sauce
With Preserved Lemon and ‘Gremolata’


Vegetarian Pasta of The Day
 

Crispy Pan Seared “Almost Boneless” Chicken
Mashed Potatoes, Steamed Asparagus and Citrus Herb Bearnaise
 

Cider Brined Pork Tenderloin
Goat Cheese Mashed Potatoes, Crispy Onions, Prune & Apple Relish


Curried Colorado Lamb Chops
Toasted Cous Cous Salad, Marinated Cucumber & Yogurt Mint Sauce


Grilled Angus Beef Tenderloin
Blackened Onions, Steamed Baby Fingerling Potatoes
& Aged Balsamic Vinegar