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Dinner Menu Sample

Award-winning cuisine menu options

Menu 1
Seafood Bisque
Creamy Crab filled Wontons atop Sesame laced Seaweed salad with Raspberry Infused Black Pepper Gastrique
Crispy Prawns tossed in a Burnt Orange Glaze over Flash Sauteed Baby Corn and Snow Peas with Fried Ginger and Garlic laced Basmati Rice

OR

Almond Crusted Local Grouper Fillet nestled on Blackened Corn and Plantain Mash studded with Bacon and Roasted Garlic all drizzled with Island Made Mole Sauce

OR

Charred New York Strip Steak paired with Roasted Garden Vegetables, Grilled Portobello and Herbed Potato Gratin finished with a Fresh Horseradish AuJus
Dark Chocolate Souffle, Shortbread Cookies and Bailey's Anglaise

Wine
2000 Beringer, Sauvignon Blanc, Napa Valley
2000 Beringer, Cabernet Sauvignon, Stone Cellar

Menu 2
Asparagus Soup
Vine Ripened Tomato and Fresh Mozzarella Caprese with Balsamic Reduction and Fresh Basil
Char Grilled Fillet of Mahi Mahi nestled on a Caribbean Style Sweet Pepper and Fruit Salad with Crispy Rice Noodles and Plantain Chips laced with a Mango Chile Mojo

OR

Herb Crusted Fillet of Snapper with Sundried Tomato Risotto and Vegetable Ribbons finished with a Tangy Onion Sauce

OR

Hard Shell Clams, Green Lip Mussels and Calamari sauteed with Garlic, White Wine, Spinach and Parsley tossed with Fresh Made Linguine Pasta with Garlic Rubbed Crouton and Grated Parmesan Cheese
White Chocolate laced Coconut Cake with Tropical Fruit Chutney and Mango Coulis

2000 Beringer Sauvignon Blanc, Napa Valley
2003 Louis Latour, La Chanfleure, Chablis

Menu 3
Broccoli Cheddar Soup
Herbed Goat Cheese Mousse atop Tomato specked Polenta Cakes with Balsamic Onion Compote
Char Grilled Plum Chile Glazed Prawns with Stir Fried Asian Vegetables over Mirin Seared Rice Cakes

OR

Ginger Marinated Salmon Fillet over Wilted Greens and Sticky Rice with a Soy Lime Vinaigrette and Crispy Leeks

OR

Char Grilled Lamb Chops with Sauteed Green Beans and Beet Curls over Lyonnaise Potatoes finished with a Cherry Infused Pinot Sauce
Light Chocolate Truffle Cake with Chocolate Ice Cream and Ganache

2000 Hugel Riesling, Alsace
2001 Tyrell's Old Winery, Shiraz

Menu 4
Vine Ripened Tomato Bisque
Roasted Beet and Goat Cheese over Mixed Baby Greens with Walnut Vinaigrette Garlic Roasted Belizean Tail of Lobster towering over Baby Bok Choy and Yellow Squash with Artichoke Risotto with Crispy Pancetta and Lime Beurre Blanc

OR

Avocado and Feta Crusted Tilapia Fillet nestled on Asparagus Spears, Carrots and Wild Rice finished with a Saffron Gastrique

OR

Mango BBQ Glazed Lamb Chimichanga over Cilantro Rice Pilaf and Spicy Salsa with Lime Sour Cream
Toasted Coconut Macaroon Cake layered with a Light Cream Cheese Frosting, Hazelnut Caramel Sauce and Vanilla Ice Cream

2000 Robert Mondavi Fume Blanc, Napa Valley
2000 Calvet, Chateuaneuf de Pape

Menu 5
Black Bean Soup
Jalapeno Relleno with Fresh Made Pico de Gallo and Citrus Cream
Cilantro Lime Basted Local Snapper Fillet nestled on Cumin scented Quinoa with Chayote Salad and Steamed Garden Vegetables

OR

Coriander Crusted Ahi Tuna Loin paired with a Sweet Pepper Relish, Black Olive and Caper Tapenade tossed Pappardelle Pasta and Cilantro Puree

OR

Belizean Style Chicken Breast, marinated in Recado, with Black Bean Salsa, Beer Battered Onion Rings and Dirty Rice
Coconut Lime Creme Brulee

2002 Sartori Pinot Grigio, Friuli
1998 Tyrell's Wine, Eclipse, Pinot Noir

Menu 6
Lime Bisque
Crispy Calamari with Lime and Creamy Cilantro Pesto
Spiced Lobster, Served Grilled, with Black Bean Salsa, Yellow and Green Zucchini, Cumin Infused Quinoa and Tangled Tortilla Strips

OR

Pan Seared Grouper Fillet nestled on Julienned Vegetables with Avocado studded Potato Mash, Crispy Onions and Roasted Beet and Pineapple Sauce

OR

Recado Rubbed Pork Loin alongside Garlic sauteed Green Beans and Jalapeno Stuffed Polenta finished with Hot Apple Chutney
Vanilla Souffle with Toasted Almond Lavender Anglaise

2001 Bollini, Pinot Grigio, Friuli Grave, Riserva
1998 Tyrell's Wine, Eclipse, Pinot Noir

Menu 7
Tortilla Soup
Coconut Prawns surrounding Spun Cucumber Salad with Mango Chile Mojo
Calamari Puttanesca with Garlic, Tomato, Anchovies and White Wine bedded on Grilled Eggplant pocketed with Fresh Mozzarella and Basil

OR

Black Sesame Seed Crusted Tilapia Fillet on a bed of Baby Bok Choy, Bell Pepper Medley finished with a Saffron Beurre Blanc

OR

Fennel Crusted Pork Loin with Creamy Polenta, Sauteed Vegetables and Cranberry Compote
Citrus Cheesecake with a Grapefruit-Orange Salad and Kiwi Coulis

2001 Comte La Fond, Sancerre
2002 Concha Y Toro, Marques de Casa Concha, Merlot

Menu 8
Bacon Cauliflower Soup
Stuffed Mushrooms with Thyme Infused Risotto and Bacon Vinaigrette
Local Lobster Thermidor bedded on a Saffron Rice Pilaf with Wilted Spinach and Wild Mushrooms finished with a Dutch Cheese Mornay Sauce

OR

Oven Roasted Lamb Rack with a Gorgonzola Blue Cheese Potato Gratin, Pan Seared Vegetable Medley and a Fresh Thyme Red Wine Sauce

OR

Grilled Sea Scallops, Mascarpone and Pea Risotto, Carrot Ginger Emulsion and Crispy Onions
Strawberry Mousse served in a Fresh Puff Pastry Shell topped with Whipped Cream and Macerated Berries

2001 Louis Jadot, Pouilly Fuisse, White Burgandy
1996 Louis Latour, Pommard-Epenots, Premier Cru

Menu 9
Sweet Corn Chowder
Bacon Wrapped Sea Scallop nestled on Sweet Pepper Salad with Crispy Onions pooled with a Saffron Reduction
Creamy Crab Alfredo Fresh Made Linguine Pasta tossed with Barrier Reef Spider Crab and Alfredo Sauce

OR

Pan Seared Herb Chicken with Steamed Asparagus, Roasted Tomatoes, Parsley and Mustard Cream

OR

Peppercorn Crusted Swordfish Fillet with Citrus Butter Sauce, Tropical Fruit Salsa and an Orange Risotto
Kahlua Scented Chocolate Mousse

2001 Comte La Fond, Sancerre
2003 Louis Latour Chablis

Menu 10
Clam Chowder
Roasted Eggplant and Bell Pepper Terrine laced with Island Grown Herbs and Sundried Tomato Pesto
Roasted Tail of Belizean Lobster over Wilted Greens with Carrot Curls, Coconut Rice and a Curry Lime Reduction

OR

Prime Rib Roulade stuffed with Dried Figs, Pecans and Gorgonzola over Wild Rice with Broccoli Florets and Apricot Au Jus

OR

Pan Seared Chicken Breast towering on Sweet Corn and Pea Medley and Creamy Potato Puree with Corn Beurre Monte
Frozen Banana Timbale with Jicama, Lime and Basil

2000 Robert Mondavi, Chardonnay, Napa Valley
2000 Beringer, Cabernet Sauvignon, Stone Cellar

 

   

 

 

Prawns

Banana

Dessert

Fruit Plate

Lobster

Pineapple Head

 

 

 

 

 

 

 

 

 
 
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