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| Set Menu | | | |
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| 1st Course – Starter | | | |
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| Mixed Starter Platter | | | |
| 1 x BBQ Jerk Chicken Niblets, 1 x Saltfish Accra, 1 x Marinated King Prawns 1 x Cocktail Pattie, 1 x Plantain Drop | |
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| 2nd Course - Mains | | | |
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| CS Vegetarian Stew | | | |
| A variety of blanched marinated vegetables cooked to form a rich stew and served with steamed rice | |
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| Brown Fish Stew | | | |
| Spiced pieces of filleted fish stewed with a selection of seasoned mixed vegetables and served with steamed rice | |
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| Pineapple & Mango Chicken | | | |
| Succulent pieces of tender chicken, fused with fresh mango, pineapple & capsicums in a sweet & sour sauce, served on a bed of lettuce | |
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| Oxtail Cassoulet | | | |
| Traditional oxtail cooked in a variety of herbs and spices with butter beans and carrots, served with rice & peas | |
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| Curry Goat Parcel with crispy coconut shavings | | | |
| Boneless pieces of goat cooked in a blend of West Indian spices and simmered in a rich curry sauce, and displayed in a filo pastry parcel & served with rice & peas | |
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| Stuffed Jerk Chicken | | | |
| Grilled marinated chicken breast stuffed with plantain, spinach & red peppers,
served on a potato rosti, topped with a golden biscuit trellis, served with rice & peas
and a choice of traditional jerk sauces (mild, medium or hot). | |
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| Escovitch Fish | | | |
| 10” Filleted Red Snapper marinate with hot peppers, herbs & spices and served with wilted onions, capsicums & steamed rice | |
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| 3rd Course – Dessert | | | |
| Tropical Fruit Salad with Mango Sorbet Spiced Carrot Cake, served with Pistachio Ice Cream
Caribbean Fruit Cheesecake served with a vanilla ice cream | |
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