Barbudan Conch Fritters  $16

Calypso Dipping Sauce

and Citrus Dressed Baby Green  Salad


Seared Rare Ahi Tuna  $18

Wakame Seaweed Salad, prostate Wasabi and

Ginger Soy Glaze


Warm Goat Cheese Crisp Salad  $15

Roasted Mushrooms Mixed Greens Balsamic Vinaigrette


Barbuda Lobster and Shrimp Cake  $17

With Caribbean “No Mayo” Pineapple Slaw

and Pepper Spiked Remoulade


  Bacon and Blue Cheese Salad  $15

            Crispy Pancetta Mixed Greens, generic Reds and Other Colors, pharm

                    Marinated Tomatoes Crumbled Blue Cheese


Garden Fresh Chilled Gazpacho  $14

  With Garlic Croutons and Basil Oil

   Add Shrimp and Lobster addl. $9


House Oven Dried Tomatoes and Fresh Mozzarella  $16

Eggplant Crisps, Basil Pesto and Mixed Pepper Confit


Low Bay Caesar Salad  $16

Paper Thin Parmesan Crisps in a Herb Crouton Ring


Lobster and Shrimp Poke  $18

Pacific Rim Style Marinated Lobster and Shrimp Cocktail

 Served with Wonton Crisps

Main Course

    Fillet Mignon au Poivre  $43

With Herb Roasted Potato

Vegetable du Jour and Green Peppercorn Sauce


Bacon Wrapped Pork Tenderloin  $38

Port Wine Mushroom Sauce, Sweet Potato Mashed and Vegetables


Thai Bouillabaisse with Lobster   $45

½ Lobster, Shrimp and Fish with Lemongrass, Ginger and Curry Steamed in Coconut Milk with Fresh Lime and Herbs


    Fettuccini with Salmon in Jerez Sherry Cream Sauce  $37

With Parmesan Romano, Sundried Tomato and a Touch of Dill


Rum, Guinness and Spice Braised Beef Short Ribs  $38

Roasted Sweet Potato Mashed and Vegetables


Barbuda Style Stuffed Lobster   $44

In a Silky Sauce with Herbs Onions and Peppers

Served with Caribbean Peas and Rice


    Rosemary Roasted Half Chicken $35

Citrus Accented Sauce Country Potatoes and Vegetable du Jour

The Fish

Mahi Mahi $37            Ahi Tuna $39                    Salmon $38

Red Snapper $38        Grilled Shrimp $41

Your Choice of Preparation

Mediterranean; Olives, Garlic, Peppers Lemon and Capers

Caribbean; Spice Rubbed with Black Pineapple Salsa

Thai; With an Aromatic Red Coconut Milk Curry

French; Herb Beurre Blanc Sauce

Asian; Sweet Chili and Ginger Soy Glaze

Served with indigenous rice and vegetable du jour

Executive Chef ; Daniel Rubino                      Sous Chef: Claudette Beazer

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