- HOT APPETIZERS -
Mushroom Canape Sauteed mushroom, onion, sweet pepper, bacon, pineapple & curry duble cream served in a puff pastry crouton	Chicken Delicious Sauteed tenderloin of chicken, assorted bell peppers & fresh herbs served on a tomato pancake with ginger sauce
Fish Finger Fingers of grouper breaded with coconut, deep fried, served with tartar sauce	Curried Conch Tender strips of Jamaican conch prepared with local spices served on bed of cho-cho
- COLD APPETIZERS -
Caribbean Smoked Blue Marlin Served with a ceviche sauce	Rocky point seafood terrine Served with dill sauce
Cheese & Herb Terrine Served with grilled vegetables and a tomato vinaigrette	Parma Ham Served with melon
- SOUP -
Chef's Soup of the Day
- SALADS -
Spring Green Salad Assorted baby lettuce served with the chef's special dressing	Caesar's Salad Crispy lettuce & Caesar's dressing topped with crouton & parmesan cheese
Cucumber Salad Clean cucumber, sliced, served with chives & natural yoghurt on a bed of greens
- MAIN COURSE PASTA -
Italian Lasagne a la Bolognese Minced steak. home made pasta with egg, rich tomato sauce & cottage cheese baked to perfection	Fetuccini Alfredo Fresh pasta, bacon, onion, parmesan cheese & heavy cream, topped with garlic
Linguini al Pesto Linguini pasta with a pesto sauce
- FIT SHAPE -
Poached Breast of Chicken Stuffed with ackee, served with a mango sauce	Arawak Vegetarian Dish Fresh market vegetables curried, served on bed of rice
Grilled Tilapia Fillet Marinated with fresh herbs & lemon
- FISH SPECIALTIES -
Jerk Tuna Steak Served with a bernaise sauce	Grilled Fillet of Blue Marlin Served with green pepper corn & dill sauce
Mahi-mahi Cleopatra Fillet of mahi-mahi cooked meuniere, served with mushroom sauce
- POULTRY SPECIALTIES -
Chicken Kalisa Chicken breast stuffed with lobster served with a passion fruit sauce	Boneless Duck Roasted duck stuffed with apple served with orange sauce
Boneless Grilled Chicken Served with maitre d'hotel butter
- MEAT SPECIALTIES -
Tenderloin Rosini Medallion of Tenderloin topped with foie gras & mushroom sauce	Mignons of Beef Served with shallots, escallion & burgundy sauce
Loin of Pork Braise Coated with black pepper corn, served in an orange ginger sauce	Roasted Lamb Loin Parmesan Served with rosemary sauce
- DESSERTS -
Chef's Special Selection of Desserts
- COFFEE -
High Mountain Coffee	Selection of Teas
The above is only a sample dinner menu and is subject to change without prior notice.