DINNER


Starters

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

Caicos Lobster Bisque
Flambéed with Cognac and Topped with a lightly Spiced Cream

Island Style Ahi Tuna Poke
on Crisp Wonton Skins with Native Avocado, Hattian Mango, Fresh Ginger, Scallion, Sriracha, Endive and Candied Jalapeño

Crispy Caicos Lobster and Avocado Spring Rolls
over Thai Mango and Red Cabbage Slaw tossed with Fresh Herbs and Served with a Mango Sweet Chili Sauce

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

Grilled Iceberg Wedge with Gorgonzola Cheese
Roasted Chorizo, Cherry Tomatoes, Red Onion and a Port Reduction

Fresh Faro Island Salmon Tartare
on Crisp Sushi Rice Cakes with Sriracha Mayonnaise, Citrus Ponzu, Sweet Soy Glaze, Scallion and Toasted Sesame Seeds

Grilled Flatbread
Caramelized Onions, Truffle Pecorino Cheese, Crisp Chorizo, Fresh Arugula and a Port Reduction

Baja Style Fish Soft Tacos
with Crispy Cornmeal Dusted Mahi, Crisp Red Cabbage and Cilantro Slaw, Avocado, Pico De Gallo and Roasted Jalapeno, Cumin and Lime Crema

Roasted Beet Salad
with Kale, Baby Arugula, Herbed Goat Cheese, Macadamia Nuts and Horseradish Vinaigrette

 

Main Courses

Duck Confit and Porcini Ravioli
Over Sweet Potato Puree with Caramelized Apple and Fennel, Aged Port Butter, Shaved Ricotta Salata and White Truffle

Porcini and Caicos Coffee Crusted 8oz Beef Tenderloin
with Roasted Garlic Mashed Potatoes, Brussel Sprouts, Bacon Marmalade, Crispy Heirloom Carrots and Peppercorn Gastrique / Surf & Turf with Caicos Lobster

Pepper Crusted Rare Local Tuna
with Tropical Fruit Salsa, Lime Ginger Beurre Blanc, Sesame Crusted Rice Balls, Grilled Asparagus and Red Pepper Coulis

Simply Grilled South Caicos Lobster Tail
over Creamy Parsnip and Potato Mash with Balsamic Sautéed Kale, French Beans, Roasted Garlic and Tomato Chimichurri and Garlic Butter

Pesto Rubbed Fresh Atlantic Salmon
with Mushroom and Barley Risotto, Grilled Asparagus, Charred Tomato Romesco Sauce and Crispy Salmon Skin Chicharrones Tossed in Spanish Paprika

Roast Lamb Rack
with a Herb Crust Served with Goats Cheese Scalloped Potatoes, French Beans, Beet Root Paint and a Caicos Lager Onion Sauce

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

West Indian Style Shrimp Curry
with Coconut Rice, Banana Chutney, Grilled Garlic Flat Bread and Grilled Asparagus

Fettuccine a La Carbonara
with Caicos Lobster, Crisp Pancetta, Cherry Tomato and Arugula then finished with Parmesan Reggiano, Shaved Black Truffle and Fresh Basil

SIDES
Shoestring Fries | Grilled Asparagus | Goats Cheese Scallop Potatoes | Brussels Sprouts | Garlic Mash Potatoes | Mixed Vegetables