DINNER


Starters

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

Conch Dumpling Soup

Shitake Mushrooms, Minced Scallion, Crispy Nori and Napa Cabbage in a Miso and Roasted Dashi Broth

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

Crispy Shrimp 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
Romaine, Crisp Bacon, Croutons, Anchovy Filets and Fresh Shaved Parmesan Cheese in a Spicy Dressing (no wimps please)

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

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

Pepper Crusted Beef Carpaccio
Parmesan Aioli, Cured Egg Yolk, Arugula, Shaved Parmesan, Crispy Capers, Charred Lemon and Chili Oil

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

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

 
 

Main Courses

Duck Confit and Porcini Ravioli
Sauteed Baby Spinach, Creamy Wild Mushroom Sauce, Toasted Walnut and Sage Pesto, Basil Chips and Shaved Parmesan Reggiano

Porcini and Caicos Coffee Crusted 8oz Beef Tenderloin
with Roasted Garlic Mashed Potatoes, Grilled Asparagus, Bacon Marmalade and Peppercorn Gastrique

Pan Seared Sea Bass

Grilled Broccolini, Bacon Polenta Cake, Summer Tomato Salad, Crispy Prosciutto, Balsamic Reduction and Fresh Garden Basil

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

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
Shrimp, Crisp Pancetta, Cherry Tomato and Arugula then finished with Parmesan Reggiano and Fresh Basil

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