Menu

Sample Dinner Menu

APPETIZERS

WEDGE OF ICEBERG LETTUCE  crumbled blue cheese, blue cheese dressing, toasted almonds, diced tomatoes

COYABA STYLE CAESAR SALAD parmesan regianno, garlic croutons, anchovies

MEDLEY OF ARTISANAL SALAD GREENS   orange segments, feta, diced tomato, radish, aged balsamic vinaigrette, toasted pepitas

BAY SCALLOP CEVICHE  hijike seaweed salad, spiced marie rose, tobiko caviars, crisp ginger

GNOCCHI ‘GORGONZOLA’   toasted walnuts, spinach, oven roast ‘love apple’ relish

COCONUT TEMPURA SHRIMP   noodle basket, Barcelo honey rum, teriyaki soy, sweet and sour sauces

SLOW BRAISED GUAVA AND TAMARIND GLAZED DANISH BABY BACK RIBS   Haitian fire slaw

SOUP DU JOUR     please ask your server for chef’s selection

COYABA LOBSTER BISQUE aged rum, sherry, rich cream, hint of island spice

VINE RIPENED PLUM TOMATO, GOAT CHEESE AND CARAMELIZED ONION TART XV olive oil , balsamic syrup

SEARED FOIE GRAS, TUFFLE CROUTON olive fig tapenade

ORIENTAL SWEET CHILLI CHICKEN diced pineapple , cashews, scallion

12 HOUR MERLOT BRAISED CONCH BOLOGNASE infused with basil , linguine and ricotta timbale

ENTREES

WILD MUSHROOM RAVIOLI sautéed fresh basil, pine nuts, spinach, plum tomato sauce

JERK WELLINGTON FREEBIRD CHICKEN SUPREME tropical fruit merenge, sautéed ackee and callalloo, all spice tea and island thyme jus (Winning Dish Iron Chef ‘Hot & Spicy’ Toronto 2011)

LOBSTER THERMIDOR   sautéed Caribbean spiny lobster, button mushroom, Dijon, sherry crème, savory mash, 3 cheese au gratin

TURKS HEAD BEER BATTERED FRESH ISLAND STRAWBERRY GROUPER Fish and Chips ‘style’, guava ketchup, sauce remoulade, minted green pea puree, white truffle fries

OVEN ROASTED TANDOORI MARINADED FILLET OF MAHI MAHI   corn lychee relish, jasmine rice, crisp poppadom, coconut curry sauce

CHARGRILLED BLACK ANGUS BEEF TENDERLOIN ‘WELLINGTON’ DECONSTRUCTED puff pastry lid, spinach , portabella mushroom, natural jus, truffle spritz

SLOW BRAISED PORK ‘OSSO BUCCOLETTES’ West Indian ginger jus, truffle garlic mash, tamarind pickled chayote compote

CRISPY SKIN LOCK DUART SALMON crab lobster cake, toasted coconut and hearts of palm jam, smoky hell-hot thai red curry broth

ADOBO MARINADED MAPLE LEAF DUCK SUPREME casserole of black beans

12OZ CREEKSTONE FARMS NATURAL BLACK ANGUS CENTRE CUT NY STRIPLOIN STEAK

16 OZ DOUBLE BERKSHIRE PORK CHOP

8 OZ CANNON OF BLACK ANGUS BEEF TENDERLOIN

AUSTRALIAN ‘BIG EYE’ FRENCHED LAMB CHOPPETTES

24OZ  24DAY DRY AGED PRIME COWBOY RIB EYE

SIMPLY GRILLED , PANFRIED OR BLACKENED CATCH OF THE DAY jasmine rice, grilled vegetables, lemon butter, crisp capers

LEMON AND ROSEMARY ROAST HALF FREEEBIRD CHICKEN Carrot ginger puree, watercress, gratin potatoes   (limited amount roasted daily)

MILLIONAIRE’S BURGER 5oz kobe burger , seared foie gras , lobster mayonnaise, saffron Dijon mustard, toasted whole wheat Kaiser bun, Truffle fries, guava ketchup

VEAL OSSOBUCCO ‘STUFFED’ TORTELLONIS roast garlic and stilton foam, truffle spritz, marcona almonds

SIDES

SAVORY MASH

JASMINE RICE

OLIVE OIL GRILLED ASPARAGUS

TRUFFLE FRIES  guava ketchup

SMOKY PAPRIKA SWEET POTATO FRIES  mayonnaise