Menu:

Starters:
Assorted Baby Mesclum Green Salad, Stilton Blue Cheese, Candied Pecans, Citrus Tarragon Vinaigrette and Vegetable Crisps

Lobster Spring Roll, Sesame Pickled Seaweed, Green Onion Tempura and Soy-Ginger Sauce

Jumbo Shrimp and Vegetable Tempura, Orange Miso Dipping Sauce and Pickled Ginger

Flat-Iron Seared Sea Scallops, Orange Braised Fennel, Hearts of Palm and Passion Fruit Gastrique

Main Courses:
Tropical Fresh Fruit Salad in a Pineapple Cup with Mango Sorbet

Melange of Seafood, Homemade Fettuccini and Lime Leaf Cream Sauce

Lightly Blacken Seared Red Snapper, Cucumber Lemon Aioli, Grilled Bliss Potatoes and Hearts of Palm

US Certified Beef Tenderloin, Herb Mash, Grilled Artichokes, Sangria Reduction and Grilled Peppers

Apple Cinnamon Pork Tenderloin, Seared Chinese Eggplant 'Pico de Gallo', French Lentils and Port Jus

Olive-Chili Roasted Rack of Lamb, Papaya Compote, Balsamic Jus and Celery Root Whipped Potatoes

Mango BBQ Glazed Duck, Creamy Corn Polenta, Cumin-Scallion Sour Cream and Habanera Ginger Sauce

Desserts:
Old Blend Barbados' Rum Brulée, Orange Chips and Citron Scented Sherbet

Rich Chocolate Fondant, Infused with Spiced Truffle served with Crisma Ice Cream

Slow Roast Banana Tatin Complemented with Cardamon Ice Cream and a Special Caramel

Palm Terrace featured Souffle of the Night with House-made Ice Cream