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Flavors of the Sea & Land
Cornucopia of the Sea Salad US $27.00
Fresh morsels of local Lobster, Jumbo Shrimp, and fish tossed with local Lettuce, Hearts of Palm, Black Olives, Tomatoes, and segments of local Citrus fruit White Balsamic Vinaigrette
Fresh Line Catch of the Day US $30.00
Local Line Caught Fish Flame Grilled… Served on a Sauté medley of Local Kale, Carrots and Swiss Chard braised with Grilled Onions
Ratatouille Cioppino Seafood Stew US $44.00
Fresh line caught fish and shrimp in a ratatouille Cioppino with local fine Herb and garlic Crustini.
Fresh Local Lobster US $48.00
Nevis Lobster Grilled, served with Brown Rice and Beans, Fresh local grown Lettuce and Garlic Butter.
Beef Bourguignon US $40.00
Straight from Julia Child’s Cook Book “Mastering the Art of French Cooking” Served with Homemade Buttered Fettuccini.
Flame Grilled New Zealand Lamb Chops US $40.00
West Indian 3-day Marination, Flame Grilled, then slow roasted & served with Cranberry Sauce and an Herbed Lamb Jus, Duchesse Potato and Local Green Beans.
Five Spice Duck Breast & Parmentier Potatoes US $44.00
French Duck Magret, rubbed with Five Spice seasoning Flash Flamed, slow roasted, & served with seared Ginger Bok Choy and Parmentier Potatoes, & Nevis grown Mango Salsa.
Black Angus Beef Tenderloin US $46.00
Flame Grilled, served with Duchesse Potato and local Green Beans with a generous helping of caramelized onions.
King Chicken US $29.00
Boneless Chicken Breast Marinated and Grilled simmered in a mushroom cream sauce & served with Homemade Buttered Pasta!
SPECIAL: Firecracker Shrimp US $38.00
Jumbo White Shrimp are steeped in a Lively Nevis Island marination featuring Locally grown Seasoning Peppers, Scallion, Herb Celery, Thyme, Ginger & Garlic with a just a hint of South American Smoked Chipotle Pepper. The shrimp are Flash fried with the marinade, deglazed with Brandy, and finished with a traditional French “Monte au Beurre” to thicken the sauce.
It has a little zip, but is not hot…we can turn up or down the heat as requested! The flavors are as vibrant and dynamic as the colors a Real taste of the West Indies! Served over Long Grain White Rice.
Appetizers
2 way Yellow Fin Tuna US $19.00
Lightly Seared Sesame Seed Encrusted Tuna Sashimi Style and Tuna Tartar with Wakame served with the traditional Pickled Ginger and Wasabi.
Fines Herbs Salad US $ 14.00
Back yard grown Herbs toasted with local grown Lettuce.
Old Bay Lobster Cake US $18.00
Chesapeake Bay Style, made with Local Spiny Lobster. Served with a Green papaya Slaw and Tar-Tar Sauce
West Indian Satay US $17.00
West Indian Satay grilled on a stick…Served over Corn, Edamame, & Black Eyed Peas Succotash with a Mango Coulis
Pastas
Homemade Fettuccini
Hand Rolled in our own kitchen fresh every day
Pesto US $ 19.00
Fresh Pine Nut Pesto, with extra Virgin Olive Oil and a hint of Garlic, topped with shaved Parmesan Cheese
Pomodoro US $ 19.00
Fresh tomatoes tossed with Kalamata olives, garlic and a touch of white wine, Parmesan cheese.
Shrimp and local Herbs US $ 22.00
Buttered Pasta tossed with fresh garden herbs and Shrimp.
SPECIAL: Pasta & Wild Mushrooms US $22.00
Oregon State Giant Oyster, white and brown Shimeji, and Maitake Mushrooms are sautéed with Shallots and hand chopped Garlic in Olive Oil then deglazed with Brandy and finished with just a bit of butter. It sounds rich, but these are very delicate mushrooms so the sauce is actually very subtle…just enough to showcase the mushrooms and not hide them!
Soups
West Indian Lobster Bisque US $14.00
With chunks of Local caught Lobster and a splash of brandy
Soupe a L’Oignon US $14.00
Classic French style, Oven Gratine with Croutons and Emmenthal Cheese
Caribbean Calaloo US $14.00
Traditional soup made with Greens and ground Provisions. Oil Free, Dairy free, Gluten free, Vegan and low in sodium.
On an Island that imports a great majority of its food for consumption we aggressively pursue and support small local farmers and fishermen who share the same friendly sustainable approach to living as we do.
All Prices are in US $, and are subject to 10 % VAT + 10 % service Charge + 2% Tourism levy.
Our Chef de Cuisine Stephen Smith graduated from the prestigious Culinary Institute of America & is also a Registered Dietician. Please let us know if you have any special diets or allergies. He will be pleased to talk to you and accommodate you to his best.
