Main Course

starters   |   main courses   |   desserts/coffee  |   rum/scotch

Pan Seared Fresh Salmon with Smashed Buttered Red Skin Potatoes, Crisp Shallots, Sautéed Spinach and a Lemon and Caper Beurre Noisette with Tomato Confit

Simply Grilled Black Angus 16oz Bone-in Prime Cut Rib Eye with Shoestring Fries, Garden Vegetables a Side of Green Peppercorn Sauce and a Classic Béarnaise Sauce

Locally Caught Lobster Simply Grilled Served with Jasmine Rice, Snow Peas and Garlic Lemon Butter

Roast Lamb Rack with a Herb Crust Served with Sweet Potato Mash, Buttered Carrots and Broccoli, Beet Root Paint and a Caicos Lager Onion Sauce

Herb Ravioli of Conch and Flame Grilled Sweet Peppers with a Piquant Rose Sauce , Fresh Arugula, Homemade Pesto, Crisp Fried Leeks and Fresh Parmesan

Jerked Pork Tenderloin with a Caribbean Style Chorizo Laced Ratatouille , Mash Potatoes and a Mango Port Reduction

A Festival of Free-range Grain Fed Chicken Breast and Tiger Shrimps with West Indian Coconut Curry, Crispy Poppadum, Jasmine Rice and a Spicy Banana Chutney

Rare Blackened Tuna with Red Thai Curry Sauce, Jasmine Rice, Mango Chutney and Buttered Broccoli

Penne Pasta with Caicos Lobster, Shrimp, Scallops and Asparagus in a White Wine Tomato Cream Sauce Laced with Fresh Homegrown Basil and Topped with Asiago Cheese Shavings