Dinner Menu


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



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