Staycation Menu Options 2025 - 2026
THE BEACH
To choose
2 Cold or Hot Canapes
1 Appetizer
1 Entrée or Main Course
1 Dessert
Water, Bread and Butter
CANAPES SELECTION
- Seasonal Conch Ceviche with Plantain Chips
- Caprese Flatbread, Balsamic Reduction and Thai Basil
- Local Avocado and Shrimp Mousse
- Harissa Lemon Chicken Skewers
- Conch Fritters with Mango Scotch Bonnet Sauce
- Tuna Tartar Nikkei Style
- Local Fish Ceviche
- Mushroom and Heart of Palm Ceviche (Vegan) with Plantain Chips
- Chicken Yakitori with Teriyaki Glaze and Black Sesame Seeds
- Caprese Brochette, Cherry Tomato, Buffalo Mozzarella Balls, Thai Basil and Aged Balsamic
- Jerk Chicken Skewers, Green Onions, Sweet and Sour Sambal Oelek Hot Sauce
- Coconut Fried Wild Shrimp with Rum Infused Cocktail Sauce
- Vegetarian Samosas with Tamarind Sauce
Appetizers selection
- Caramelized Pear and Apple Vichyssoise, Smoked Bacon and Black Truffle Oil
- Classic French Onion Soup, Gruyere Croutons and Buttered Garlic Baguette
- Coconut and Pumpkin Soup, Crème Fraiche Bouchon with Sage and Garlic Bread
- Corn Chowder Soup with Lobster Medallions and Crispy Dumplings
- Tabouleh Quinoa Salad, Mint, Shallots, Tomatoes, Green Onions, Celery, Carrots, Green Asparagus
- Panzanella Salad, Mixed Greens, Seasonal Vegetables, Toasted French Bread, Papadum
- Supreme Caesar Salad
- Tropical Poke Bowl with Creamy Scotch Bonnet Dressing
- Local Green Salad with Seasonal Vegetables and Balsamic Vinaigrette
Entrees and Mains
- Pan Seared Jumbo Lump Crab Cakes, Roasted Corn Relish with Callaloo Pesto
- Chef Choice Ramen Selection (Chicken, Pork or Vegetarian)
- Crispy skin Queen Snapper, Wilted Callaloo, Red Beans and Rice Infused with Coconut Milk and Scotch Bonnet
- Grilled Mahi Mahi, Lemon Risotto with Tarragon, Blister Brussel Sprouts and Tropical Salsa
- Catch of the Day with Seasonal Vegetables in Papillote, Shrimp White Sauce, Saffron Rice and Grilled Asparagus
- Pan Seared Free-Ranged Chicken Breast Stuffed with Mozzarella Cheese and Prosciutto, Wilted Island Greens with Sundried Tomato and Garlic Cream
- New York Steak, Local Pepper Jelly, Roasted Herbed Potatoes, Parsley and Salsa Verde
- Callaloo Pesto Crusted Chicken, Gungo Peas Rice with Thyme, Steamed Cassava with Mojo Verde and Baby Vegetables
- Double Cook Marinated Chicken Curry, Snow Peas, Coconut Coulis, Fresh Peppers and Soja Sprout Salad
- Center Cut Bone in Jerk Pork Chop, Local Pumpkin Puree, Braised Bok Choi Cabbage and Tropical Fruit Chutney
- Duo of Jerk Pork and Jerk Chicken, Rice and Beans, Fried Plantain and Cilantro Coleslaw
- Beef Milanese, Parmesan White Rice, Stuffed Provencal Tomatoes and Vodka Glassed Carrots
- “From Land to Sea” Grilled Wild Jumbo Shrimp and Petite NY Strip Loins, Roasted Sweet Potato Hash, Sauteed Green Beans and Chimichurri
- Peking Style Duck Tacos, Flower Tortilla, Sliced Cucumber, Curry Apple Salad, Radishes, Lettuce, Pico de Gallo and Guacamole
- Breaded Lamb Curry with Parmesan Cheese Polenta, Sauteed Rainbow Swiss Chard
Desserts:
- Caribbean Coconut Crème Brulee and Caramelized Banana Carpaccio and Whipped Cream
- Key Lime Pie, Lemon Zest, Whipped cream and Berries
- Warm Sticky Toffee Pudding, Caramel Toffee Sauce with Tahitian Vanilla Ice Cream
- Coconut Rum Cake, Ice Cream, Salted Caramel Sauce and Strawberries
- Chocolate Molten Lava Cake, Ice Cream with Strawberry Coulis
- New York Cheesecake With Mango Tartar and Berries
- Mango Panna Cota
- Seasonal Fruit Display
