SOUP & SALADS
Created Fresh Daily by our Executive Chef
Candied Walnuts, Arugula, Dill Oil Drizzle
Orange, Grapefruit, Avocado, Baby Greens, Pomegranate Vinaigrette
RAW / MARINATED BAR*
Shaved Conch, Citrus Essence,Pickled Local Vegetables with Local Chips
Thinly Sliced Octopus, Aji Amarillo Dressing, Cilantro Microgreens with Local Chips
Cucumber, Dill Oil, Scotch Bonnet Oil with Local Chips
Thinly Sliced Yellowtail, Passion Fruit Pulp, Cilantro Microgreens with Local Chips
Daily Catch, Shrimp & Calamari,Citrus Leche de Tigre served withLocal Chips
STARTERS
Lemon Hummus, Scallion Oil
Currants, Pine Nuts, Mint, Tomato Fondue
Served with Sriracha-Lime Mayo, Microgreens
Served with Lemon Aioli, Microgreens
ENTREES
Sweet Pepper and Onion Marmalade,finished with Dill Oil.
Tomato, Fresh Herbs, Spanish Chorizo,Garlic Bread
Pasta with Chives and Sugar Peas
Sweet Potato Orzo, Spiced Rum Jus
Garlic Sauce, White Bean Fricassee
Served with Red Wine Jus
Served with Duo Chimichurri
Served with Mount Gay Rum Sauce
Crispy Tofu, Vegetables and Rice Noodlesin a Silky Coconut-Curry Broth
SIDES
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Zucchini, Peppers, Eggplant, Broccoliwith Olive Oil & Herbs
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DESSERTS
A tropical coconut and pineapple mousse infused with Malibu rum, layered with coconut cream and topped with caramelized pineapple
Creamy vanilla panna cotta layered with fresh blueberry compote for a delicate, floral-inspired dessert
A creamy lemon cheesecake with a raspberry swirl and buttery graham base a balance of tartand sweet flavors
A rich dessert showcasing various chocolate textures mousse, crumble, ganache and sponge
Silky cashew and hazelnut cream on an almond topped with dark chocolate ganache and toasted hazelnuts
Cripsy Vegan puff pastry topped with coconut caramel and roasted banana slices, finished with a dust of cinnamon