Dinner Menu

FIRST COURSE

local citrus and avocado salad with starfruit and arugula
$12
baby nevis greens with red wine vinaigrette and kittitian herbs
$12
butternut squash soup with pistachio oil
$12
sautéed calamari with burnt eggplant purée, oyster mushrooms and christophene
$14
rabbit sausage with black rice grits, cabbage, citrus and hot sauce
$18
honey fried quail with wheat berry and roasted mushroom 'risotto'
$18

 

MAIN COURSE

chilled shrimp salad with passionfruit, green papaya and coconut dressing
$24
petite ribeye with anchovy-soy butter, winter yam and crispy onions
$26
grilled lamb shoulder with mushroom jam, potato croquette, plantains and spinach
$34
heritage pork chop and crispy belly with corn porridge, hazelnut and sherry
$37
spiny lobster tail with cauliflower, silk fig puree and chicken jus
$45