Starter
COQUILLES BISQUE DE CARIB
Chef’s Caribbean shellfish soup, garnish with crayfish finish with rum.
or
CHAMPIGNONS FARCIE
Mushrooms stuffed with pate, then baked. Served with sauce béarnaise.
or
BRIE FRIT ET SAUCE DE PRUNES
Deep-fried Brie, served with a plum sauce.
or
CREVETTES NOIR COCO
King prawns dipped in a coconut batter, and then fried. Served with a creamy coconut sauce
Main Course
FILET DE BOEUF AU POIVRE
Tenderloin of beef sautéed in olive oil with crushed pepper corns, finish with brandy and cream.
or
LOTTE AU COCO NOIR
Pan fired monkfish seasoned with Creole spices, finish with coconut cream and Malibu.
or
SUPREME DE VOLAILLE SAFFRON
Tender breast of chicken, sautéed in oil and butter, served on a bed of leek puree, with a creamy saffron sauce.
FILET DE SAUMON CAJUN
Fillet of Salmon marinated in Cajun spices, sealed in hot butter, then baked, and served with sauce béarnaise.
SELECTION OF FRESH VEGETABLES AND POTATOES
with all main courses.
Dessert
CRÈME BRULEE
or
CHOCOLATE MOUSSE
or
CHEESE AND BISCUITS
Finished with freshly made
COFFEE AND MINTS
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