Chef’s Wednesday Menu
THREE COURSE CHEF’S WEDNESDAY TABLE MENU
selections based on seasonal and local ingredients
54
À LA CARTE
FIRST COURSE
local citrus and avocado salad with starfruit and arugula
12
baby nevis lettuces with red wine vinaigrette and Kittitian herbs
12
sauteed conch with burnt eggplant puree, oyster mushrooms and christophene
14
chilled shrimp salad with passionfruit, green papaya and coconut
16
MAIN COURSE
jerk spiced pink snapper with basil leaf, bananas and sorrel pickled onions
26
pan-roasted mahi mahi with creamed, kale and lemon-caper butter
27
roasted lamb loin with potato hash, green beans and parmesan fondue
42
roasted spiny lobster tail with okra and orzo ‘risotto’
45
All prices quoted are in USD and exclude a 12% food and beverage tax and 10% service