Starters

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

 
Conch 2 Ways -
Sweet and Sour with Fresh Dominican Pineapple
Ceviche Martini Scented with Lemon and Hot Pepper

Corn Chowder with Grilled Tiger Shrimps, Lightly Scented with Cilantro

Conch, Garlic and Potato Soup Scented with Saffron Served with Fresh Gruyere Cheese and Giant Croutons

Locally Grown Hydroponic Tomatoes with Fresh Mozzarella, Basil, Extra Virgin Olive Oil and an Aged Balsamic Reduction

Grilled Shrimp Satay on Sugar Cane Skewers with Banana Chutney and Jamaican Curry Dip

Coco Bistro Style Ahi Tuna Sashimi:
Fresh Tuna served on a Crispy Tortilla with Red Onions, Vine Ripe Tomatoes, Scallion, Tobiko, Fresh Cilantro and a Wasabi Mayo

Caesar Salad with Crisp Bacon, Croutons, Anchovy Filets and Fresh Shaved Parmesan Cheese in a Spicy Dressing (no wimps please)

A Refreshing Salad of “Hydroponic” Mixed Greens, Organic Tomatoes, Cucumber Falafel Croutons a Lemon, Herb, and Caper Vinaigrette Perfumed with Cumin

Crispy Peking Duck Egg Rolls served on an Asian Cucumber Salad with Mango Hoisin Sauce