Sample Dinner Menu

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

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

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

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

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

Wine
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

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

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 Ganach

Wine
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

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

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

Wine
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

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

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

Wine
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

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

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

Wine
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

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

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

Wine
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

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

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

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

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

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

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

Wine
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

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

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

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

Cayo Espanto

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