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Thin slices of seared and soy marinated beef enhanced with molasses and ginger juice sauce
Slices of Mango, Plum Tomato, Cucumber and Red Onion seasoned with garlic, hot pepper sauce, lemon juice and chives.
Poached lobster tail with salsa of avocado and exotic fruits served with a zesty orange-extra virgin olive oil vinaigrette. | Our signature dish
Arborio rice, Portobello mushrooms and Parmesan Reggiano cooked in a vegetable broth Laced with pesto oil
Specially prepared lump crabmeat served with fried caper butter sauce and scotch bonnet pineapple salsa.
With tomato fondue and coconut-cilantro sauce
Wedges of romaine lettuce hearts with bacon, croutons, parmesan cheese and anchovies served with our homemade Caesar dressing.
Walnut crusted goat cheese served with extra virgin olive oil and drizzled with tapenade.
Iceberg, Romaine, heirloom tomatoes, red onions, cucumbers, sweet peppers and celery with your choice of dressing.
Served with pan fried sliced duck breast
Served with a cheddar twist.
Our own special recipe, enhanced with Mount Gay Extra Old.
Pan Fried, atop artichoke and fingerling potatoes, laced with tarragon butter sauce
Homemade pasta tossed with crab, shrimps, scallops, calamari and Mahi Mahi in a white wine cream sauce with sun dried tomatoes and basil.
Served with cream sauce and baby vegetables
Roast US lamb, au jus, crusted in Dijon mustard and Bajan spices served with vegetable tian and cherry tomatoes.
6 oz. Caribbean lobster tail with a 6 oz petit fillet served with lemon butter and a mushroom cabernet sauce.
Served with Portobello mushroom and green asparagus.
Filet mignon, lamb chop, flat iron steak, free range chicken breast and pork medallion served with a béarnaise and a cabernet mushroom sauce.
| or
Grilled, broiled, blackened....
With drawn butter.
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