MAHASATTVA

I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.

 Low or high appreciation of chilies will also be taken into consideration.

All sauces and dressings are made on board with the freshest ingredients.

Windward Islands Menu  

Breakfast: 

Housemade Maple Granola with Nuts and Dried fruit,  Greek Yogurt, Tropical Fruit Platter, Daily Tropical Juices, Selection of Locally Roasted Coffee, Decaf and Teas

Shakshuka: Bell Peppers, Charred Tomato, Oven Poached Eggs 

Crepes, Vanilla Bean Ricotta, Warm Field berries

 Classic Eggs Benny, Canadian Bacon, House Herb Biscuits, Lemon Hollandaise

Buttermilk Waffles, Chantilly Cream, Kiwi Cubes

Smoked Salmon Hash, Lemon Dill Emulsion, Caribbean Avocado 

Brioche French Toast, Coconut Tropical Fruit Salsa

Maple Cinnamon Rolls, Orange Blossom Mascarpone Glaze 

Lunch - Always fallowed by a cookie of the day

 Chimichurri Skirt Steak, Fresh Baked Loaf, Olive Oil Poached Cherry Tomato

Mahi Mahi Taco Tuesday, Fermented Jalapeno Salsa, Breadfruit Chips 

Sesame Miso Ahi Tuna Niçoise,  New Potatoes, Wonton Crisps, Beet Eggs

Coconut Chicken Curry, Local Mango Chutney, Hand Rolled Roti

House Specialty Sushi Platter, with Local Fish and Vegetable Options

 Polenta Dusted Chicken Breast, Romesco Sauce, Grilled Romaine Caesar

Cracked Conch Pita Roll, Tarragon Aioli,  Green Papaya Slaw

Far East Lamb burgers,  Challah Buns, Tahini Spread, Shepard’s salad

Hors Doeuvres:

 French Cheese Sampler Board, Crusty Baguette,  Onion Confiture

Italian Charcuterie and Olive Sampler Board,  Rosemary Focaccia

Fresh Catch Ceviche, Avocado, Salsa Roja

 House Sesame Crackers, Roasted Red Pepper Hummus, Olive Tapenade

Scallion Crab Rangoon, Local Pepper Jelly 

Belmont Farms Chevre, Green Grapes, Pistachio crumble, Gold foil

Grilled Pineapple, Back Bacon, Sweet Chili Glaze

 Dinner Service:

3 light courses, paired with  fine wines from around the world followed with  a selection of  herb teas, specialty coffees and digestifs.

Starters

Award Winning  Avocado Cucumber Soup, Pecorino Romano Crisp

   Grilled Watermelon Salad, Arugula , Toasted Pumpkin Seeds, Feta Crumb 

Belmont Farms Goat Cheese and Roasted Beet Terrine, Local Spinach 

Grenadian Callaloo Soup, Coconut Crema, Garlic Croutons

Banana flower Shrimp Salad, Chili Lime Vinaigrette Cucumber Ginger Slaw

Green Fig Salad,  Pancetta Chips, Garlic Aioli

Locally Raised Beef Carppacio, Truffle Pearls, Smoked Maldon Salt

Arancini, Sundried Tomato Coulis, Bocconcini, Balsamic Reduction 

 Main Course:

Za’atar Crusted Rack of Lamb, Pine Nut Cous Cous, Pomegranate Molasses 

Roast Duck, Forbidden Rice, Pineapple Caramel Sauce

Award winning Crispy Lionfish, Guava Glazed Long Beans, Pepper Jelly Yogurt Spheres

West Indian Pumpkin Gnocchi,  Balsamic Chicken, Local Basil Pesto, 

Jamaican Jerk Pork Tenderloin, Crisp Plantain, Orange Thyme Pearls

Chia Seed Crusted Kingfish, Orange Carrot Velouté , Braised Fennel

Sous-Vide Ribeye, Tamarind Demi Glace, Roasted Breadfruit Mash 

Spiny Lobster Tail with Brown Butter,  Zuccini Noodles, Mango Salsa

Dessert

Grilled Pineapple Martini, Rum Butter, Pina Colada Mousse

White Chocolate Crème Brulee, Matcha Shortbread, Raspberry Coulis

Passionfruit Mousse, Cashew Caramel Clusters

Flourless Cake with Grenadian Chocolate, Pomegranate Paint, Coconut Milk Foam

Award winning Starfruit Sponge, Golden Ice Cream, Pumpkinseed Brittle

Key Lime Custard, Ginger Crumble, Marshmallow Whip

House Made Iced Fruit Trio, Soursop, Fig Banana, Mango 

(seasonal selections may vary)

-Bonne Appetit!!