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| Set Menu | | | |
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| 1st Course – Starter | | | |
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| Starter Platter | | | |
| Jerk Chicken Niblets, Peppered King Prawns, Mini Crab cakes, Festivals & Mini Patties
Served with pineapple salsa, sweet chilli sauce & BBQ dips | |
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| 2nd Course - Mains | | | |
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| Roasred Egg plant | | | |
| Egg Plant filled with roasted vegetables and served with mango and coconut sauce | |
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| Mixed Vegetable Rundown | | | |
| Selection of vegetables simmered in traditional Caribbean rundown sauce | |
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| Brown Fish Stew | | | |
| Filleted pieces of Red Snapper marinated & stewed in a rich Caribbean sauce served with traditional Bajan Cou Cou | |
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| Oxtail Cassoulet | | | |
| Traditional Oxtail cooked in a variety of herbs & spices with butter beans & carrots served with rice & peas | |
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| Curry Goat Parcel with crispy coconut shaving | | | |
| Boneless pieces of Goat cooked in a blend of West Indian spices, simmered in rich curry sauce and served in a filo pastry parcel served with steamed rice | |
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| Flamed Jerk Chicken | | | |
| Marinated chicken on a puffed pastry served with traditional jerk sauce and rice & peas | |
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| 3rd Course – Dessert | | | |
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| Carrot Cake with a rum sauce | | | |
| A delicious mix of carrots, raisins combined to form this lightly baked Caribbean favourite | |
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| Mango & Passion Fruit Cake | | | |
| Crumbled biscuit base topped with mango, kiwi sorbet, vanilla clotted cream and crowned with a rich passion fruit coulis | |
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| Tropical Fruit Salad | | | |
| Freshly cut pineapple, mango, passion fruit & melon served with a chocolate dip | |
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| Selection of Ice Creams & Sorbet | | | |
| A choice of Chocolate, Vanilla, Rum & Raisin and Lemon sorbet | |
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