Divine dining in a lush tropical garden. The Caribbean offers such a wide variety of tropical fruits, spices, herbs and exotic seafood. When coupled with European influences, it is fast making new world cuisine very popular. The Chefs at Coyaba trust you will enjoy their new and inventive dishes along with old classics with a twist. They truly delight in preparing for your dining pleasure.

Coyaba is dedicated whenever possible to using artisanal products, sustainable purveyors, local fishermen and farmers, for inspiration in menu development.

I. Signature Appetizers

  • Penne Pasta

    duck bacon | light ricotta creme | sweet green pea puree

  • Bay Scallops

    ceviche | seaweed salad | sriracha | tobiko | marie rose

  • Shrimp

    tempura | coconut | noodle basket | sauce trio

  • Gnocci

    toasted walnuts | spinach | gorgonzola | tomato

  • Danish Baby Back Ribs

    guava | tamarind | Haitian fire slaw

  • Pates

    forestier + duck foie | toast | port wine relish

  • Edamame Hummus

    taco chips | sesame | smoked paprika

  • Hijike Wakime Kale

    greens | wasabi sesame seeds | oriental hibiscus coulis

  • Romaine Lettuce

    parmigiano reggiano | croutons | anchovies | caesar dressing

  • Artisinal Greens

    orange | radish | palm | goat cheese | vinaigrette

  • Iceberg Lettuce

    blue cheese | toasted almonds | tomatoes

II. Signature Entrees

  • Ravioli

    mushroom | pine nut pesto | basil plum tomato sauce | arugula

  • Beef Tenderloin

    “deconstructed wellington” | portabella | spinach

  • Grouper

    Turks head beer batter | fish and chips style | mushy peas | truffle fries

  • New York Striploin

    Halpern’s 12 oz centre cut | tobacco onions | pick-a-peppa bbq | truffle fries | guava ketchup

  • Corvina Fillet

    broiled | tomato | marcona almond | basil | butter | cauliflower silk

  • Fried Chicken Drummers

    waffle | chorizo plantain | maple syrup | gravy

  • Tuna Loin

    potato wrapped | nori | tamarind stir fry | papaya ginger | mango wasabi

III. Coyaba Spice

  • Tandoori Salmon

    jasmine rice | coconut curry | poppadom | tropical fruit merenge

  • Chicken Breast

    “Wellington Freebird” | jerk | ackee croquette | callalloo | pick-a-peppa gravy

  • Pork Osso Buccolettes

    cinnamon harvest relish | honey mustard | watercress | arugula | christophene au gratin

IV. Sides

  • Grilled Asparagus

    olive oil | lemon

  • Truffle Fries

    guava ketchup

  • Savory Mash

    leek hay

  • Jasmine Rice

    braised vegetable broth

V. Dessert

  • Brulee of the Day

    different creations daily

  • Banana Caramel Xango

    vanilla ice creame | banana cheesecake wrapped in tortilla | deep fried | rolled in cinnamon sugar

  • Caribbean Key Lime Pie

    mango and raspberry coulis

  • Individual Sea Salt Cheesecake

    blackberry lychee kiwi compote

  • Sticky Toffee Pudding

    creme anglaise

  • Chef’s Selection of Homemade Ice Cream or Sorbet

    Three petit scoops | flavors change regularly

  • Ultimate “Callebaut” Petit Pot Aux Chocolat

    edible silver leaf (limited number daily)

  • Chocolate Fondant

    almost flour-less chocolate cake with warm chocolate centre (baked to order)

  • Gluten Free Chocolate Gateaux

    caramel sauce | creme fraiche

  • Apple Pie a la Mode

    served with vanilla ice cream (baked to order)

  • Cheese Board

    classic extra sharp vermont | herbed goat | double cream brie | gorgonzola | manchego | port salut | sliced apple | crackers

  • “Popadickcornnuthole”

    guava dick | almonds | popcorn | caramel and chocolate dipping sauces