Parrot Cay Dinner Menu

Menu Date: May 2011

Specialty Cocktails

Blue Margarita – Tequila, Blue Curacao, Lime Juice, and Sugar Syrup.

Melon Mojito – Bacardi Rum, Midori, Lime Juice, Sugar Syrup, Mint Leaves, and Soda Water.

Banana Caribe -Myer's Rum, fresh Banana, Pineapple Juice, and Coconut Cream.

Appetizers

St. Maarten Stack – Grilled Calabaza, Zucchini, and Mozzarella with Tomato and Basil Vinaigrette.

Jamaican-marinated Chicken Tenderloins – in a sizzling spicy Jerk Sauce with a chunky Blue Cheese Dressing.

Baked Crab Dip Martinique – Jumbo Lump Crab baked in a creamy Cheese Sauce served with colorful Tortilla and Plantain Chips.

Island-spiced Seared Ahi Tuna – Marinated in a Yuzu, Soy, and Ginger Dressing served with fragrant Mushrooms and Fire-roasted Cuban Bread.

Bread Selection

Warm Banana Bread – with a Banana Dip.

Soups and Salads

Cold Cream of Mango and Papaya – flavored with passion fruit.

Cream of Green Asparagus– with Crabmeat and Asparagus Tips.

Parrot Cay Salad – Fresh tender Spinach tossed with sliced Red Onions, Mushrooms, and a warm Bacon Dressing topped with crisp Bacon and a chopped Egg.

West Indies Romaine Salad – Fresh crisp Romaine tossed with a creamy Romano Dressing topped with West Indies Spice-dusted Croutons.

Main Course

Island-spiced Grilled Rib-Eye of Beef – topped with handmade spiced Butter, Corn on the Cob, and Double-baked Potato.

Pan-Seared Grouper – with Baby shrimp in Lemon Butter served with a Saffron-Herb Basmati Rice and Snow Peas.

Shrimp and Avocado Salad – on fresh Field Greens, Water Chestnuts, Snow Peans, Corn Kernels, and Shredded Carrots with a Lemon-Mint Vinaigrette.

Mixed Grill – Grilled Beef Tenderloin Steak, Lamb Chop, Bacon-wrapped Sausage and Jumbo Shrimp on Mashed Potatoes, Asparagus, and Grilled Tomato with a Cabernet Mushroom Sauce.

Pearl-Barley Cakes with Shallots, Leeks, and Rosemary – over Sauteed Julienne of Carrots, Root Celery, and Leeks with a light Saffron Sauce.

Caribbean Roasted Chicken – Half a Chicken served with Mashed Sweet Potatoes, Corn Kernels, and Marinated Shallots with a Spice Glaze.

Braised Jerk-Seasoned Pork Chop – Slow-braised Pork Chop served with a warm Curried Peach Relish and Cornmeal Cakes.

Glazed Portobello Mushrooms – with Brown Lentil and Parsley Sauce and Sun-dried Tomato Cream Drizzle.

Baked Salmon and Oven-roasted Chicken Breast available upon request.