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A terrine of Jamaican vegetables with a mousse of chicken, with a hint of fresh herbs and cognac | Peppered nackerel, smoked to perfection, crusted with black pepper corns, served with creamed horseradish and grilled pineapple |
A selection of local greens crowned with banana chips, marinated with honey and vegetable vinaigrette | Tortilla crown filled with wild callaloo, highland mushrooms and served with a warm bacon dressing |
With a julienne of vegetables, peppers and a hint of ginger | |
Grilled bresat of chicken, seasoned with local herbs and spices, served with a ham and sherry sauce | Grilled escallops of porkloin, infused with a herb marinade, on an orange and lemon sauce, and sweet potatoes |
Fresh filet of tilapia crowned with garden vegetables, fresh herbs and sweet Irish butter, sealed in a silver envelope, and grilled just the way you like it | Shrimps, mussels and tuna fish, served on a cushion of aborio rice, roasted peppers and balsamic vinegar sauce |
Medallions of beef grilled to perfection, served on a garlic crouton, scallion butter rose, hunter's sauce | |
The above is only a sample dinner menu and is subject to change without prior notice. | |
