- APPETIZERS -
Mini Kebab of shrimp with "taboule" light red butter	Creole black pudding served on a bed of papaya
Smoked flying fish and crab cake served warm with a Pineapple salsa	Terrine of red snapper accompanied with seasoning pepper coulis
- SOUPS -
Spicy callalo soup	Veloute of plantain soup
- SALADS -
Fresh market salad with smoked mango dressing	Fresh salad with mussels chive dressing
- MAIN COURSES -
Conch and Christophine stewed in a spicy creole sauce	Cassoulet of seafood in a light saffron sauce
Traditional "chicken Colombo" plump pieces of chicken in a rich curry sauce	Escalope of turkey stuffed with crab meat with local lime sauce
- FIT SHAPE -
Mangrove snapper stemed with Julienne of vegetables warm hazelnut dressing	Roast prime-ribs with sweet potato croquette and Pinot Noir sauce
- VEGETARIAN -
Macaroni with local vegetables and coulis of pumpkin au gratin
- DESSERT -
Chef's surprise
The above is only a sample dinner menu and is subject to change without prior notice.